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Receta Cranberry Orange Biscotti
by Global Cookbook

Cranberry Orange Biscotti
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Ingredientes

  • 1/2 c. Sugar
  • 1/2 c. Brown sugar firmly packed
  • 1/4 c. butter or possibly margarine softened
  • 2 tsp orange peel grated
  • 3 x Large eggs
  • 3 c. all-purpose flour
  • 3 tsp baking pwdr
  • 3/4 c. sweetened dry cranberries minced
  • 1/4 c. almonds minced
  • 1 c. Powdered sugar
  • 1/2 tsp orange peel grated
  • 4 tsp skim lowfat milk

Direcciones

  1. Heat oven to 350F. Spray 1 large or possibly 2 small cookie sheets with nonstickcooking spray.
  2. In large bowl, combine sugar, brown sugar and margarine; beat till wellblended. Add in 2 tsp orange peel and Large eggs; beat well. Lightly spoon flourinto measuring c.; level off. Stir in flour and baking pwdr; mix well.
  3. Stir in cranberries and almonds.
  4. With spray-coated hands, shape dough into 3 rolls, about 7 inches long.
  5. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten eachto form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.
  6. Bake at 350F for 18-25 minutes. or possibly till rectangles are light golden and centers are hard to the touch. Place rectangles on wire racks; cold 5min.
  7. Wipe cookie sheet clean. With serrated knife, cut each rectangle into1/2 inch slices; place, cut side up, on the cookie sheet.
  8. Bake at 350F for 6-8 minutes. or possibly till top surface is slightly dry. Turn
  9. cookies over; bake an additional 6-8 minutes or possibly till top surface is slightlydry. Remove cookies from the sheets; cold completely on wire racks.
  10. In small bowl, combine all glaze ingredients, adding sufficient lowfat milk for
  11. desired drizzling consistency. Drizzle over cookies. Let stand till
  12. glaze is set.
  13. Store tightly covered.
  14. Serving size: 1 cookie