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Cranberry-Orange Biscotti
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup margarine or butter -- softened
2 teaspoons grated orange peel
3 eggs
3 cups all purpose flour
3 teaspoons baking powder
3/4 cup sweetened dried cranberries -- chopped
1/4 cup chopped almonds
Glaze
1 cup powdered sugar
1/2 teaspoon grated orange peel
4 teaspoons skim milk
Heat oven to 350.Spray 1 large or 2 small cookie sheets with nonstick
cooking
spray. In large bowl, combine sugar, brown sugar, and margarine;
beat
until well
blended. Add 2 teaspoons orange peel and eggs; beat well.
Lightly spoon
flour
into measuring cup; level off. Stir in flour and baking
powder; mix
well. Stir in
cranberries and almonds. With spray-coated hands,
shape dough into 3
rolls,
about 7 inches long. Place rolls at least 3 inches
apart on sprayed
cookie sheet;
flatten each to form 3/4 inch thick rectangle,
about 3 inches wide and
7 inches
long. Bake at 350 for 18-25 minutes or
until rectangles are light
golden brown
and centers are firm to the touch.
Place rectangles on wire racks; cool
5 minutes.
Wipe cookie sheet clean. With serrated knife, cut each rectangle into
1/2 inch
slices; place cut side up, on cookie sheet. Bake at 350 for 6-8
minutes or until
top surface is slightly dry. Turn cookies over; bake an
additional 6 to
8 minutes or
until top surface is slightly dry. Remove cookies
from cookie sheets;
cool
completely on wire racks. In small bowl, combine
all glaze ingredients,
adding
enough milk for desired drizzling consistency.
Drizzle over cookies.
Let stand until
glaze is set.
Store tightly covered. Makes about 4 dozen cookies.
80
calories per
cookie--20 calories from fat--2 grams of fat per cookie.
   
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