Recipe

Cranberry Biscotti Recipe

Add Step-by-Step Photos	Pollymotzko / All my dishes 9 months, 1 week ago This is a great and easy recipe that I stumbled across on the Pillsbury.com website a few months ago. It comes out great and the texture of the biscotti is nice and tender. Prep:20m Cook:70m Servings:15	Pollymotzko
	easy elegant delicious with coffee

Does this look good? Yeah! / Nope

Fans

bluewatera

midgelet

juels

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Ingredients

1 (15.6-oz.) pkg. Pillsbury® Cranberry Quick Bread & Muffin Mix

1/2 cup butter, melted

2 eggs, slightly beaten

1/2 cup white vanilla chips

2 to 5 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour

2 to 4 tablespoons powdered sugar

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SUBSTITUTIONS: I've substituted 1/2 cup of Butter-Flavored Crisco in place of the butter and/or 1/2 cup of egg substitute for the 2 eggs and it still came out really well.

Directions

Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray. In large bowl, combine quick bread mix, butter and eggs; stir 50 to 75 strokes with spoon until mix is moistened. (Dough will be sticky.) Stir in vanilla chips.

Sprinkle work surface with 1 to 2 tablespoons of the flour. Turn dough out onto floured surface. Roll dough into ball, adding flour as necessary to prevent sticking. Divide dough in half; place on sprayed cookie sheet. Form each half into 9x3-inch loaf, placing 4 inches apart. Flatten tops slightly.

Bake at 350°F. for 23 to 30 minutes or until light golden brown. Remove from oven. Cool 15 minutes.

On cutting board, cut each loaf into 3/4-inch crosswise slices. Place slices upright and 1 inch apart on same cookie sheet.

Return to oven; bake an additional 12 to 18 minutes or until golden brown. Remove from oven; sprinkle with powdered sugar.

Cool 10 minutes. Serve warm or cool.

Enjoy and make sure and invite someone special over after you bake them and arrange them on a plate!

This recipe came off the Pillsbury.com website and is credited to:

Barbara Gammill

Huntsville, AL

Bake-Off® Contest 40, 2002

Adapted by Paulette Le Pore Motzko, 01/09

Paulettemotzko@yahoo.com

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Comments

lacrenshaw 9 months, 1 week ago said:
Another yummo whammo, polly! More thanks, more fives....
Lorraine

midgelet 9 months, 1 week ago said:
Nice post!

bluewaterandsand 9 months, 1 week ago said:
Looks delicious! I don't think I ever had Biscotti.

pollymotzko 9 months, 1 week ago said:
I'm glad you guys liked the recipe!! If you've never had biscotti this one is an easy recipe-it takes time but it is easy it you just follow the steps carefully.
I love making my own rather than buying them because they're way BETTER and way CHEAPER!! Here in CA they can go as high as $8 or more for a dozen, which they get because the demand is high with everyone wanting something sweet with their espresso based coffee drinks.
I have gotten lots of compliments on these and I've never met a guy that wasn't thrilled at the thought of homemade biscotti!!! (Especially with really good, fresh ground coffee!!)

Polly Motzko

juels 9 months ago said:
Does sound so easy and looks incredible! Thanks for sharing this great recipe! Bookmarked.

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Alterations

pollymotzko 9 months, 1 week ago said:
SUBSTITUTIONS: I've substituted 1/2 cup of Butter-Flavored Crisco in place of the butter and/or 1/2 cup of egg substitute for the 2 eggs and it still came out really well.

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