Gluten Free Cranberry Orange Biscotti
Total time
Author: Heather Holland
Serves: 3 dozen
- 3 C gluten free baking flour
- ½ C sugar
- ½ C brown sugar, packed
- ¼ C butter, softened
- 4 tsp grated orange peel, divided
- 3 eggs
- 3 tsp baking powder
- ¼ tsp salt
- 1 C dried cranberries, chopped
- 8 oz white chocolate chips (optional)
- preheat oven to 350.
- in a large mixing bowl, beat sugar, brown sugar, and butter with electric mixer until combined.
- add 2 tsp orange peel and eggs. mix well.
- add flour, baking powder and salt. mix well.
- fold in cranberries.
- Shape dough into 3 rolls, about 7 inches long.
- Place rolls on lined baking sheet, about 3 inches apart.
- Flatten each roll to about ¾ in thickness. They should make a 3in x 7in rectangle.
- bake 20-25 minutes until slightly golden brown and center is firm.
- Transfer to cooling rack and cool 5 minutes.
- Slice each rectangle into ½ in slices. Place slices cut side up on cookie sheet.
- Bake 6-8 minutes each side until dry. Remove and cool completely.
- Melt chocolate in a double boiler (or in the microwave at 30 second increments) and dip one length of each slice.
- Sprinkle immediately with remaining orange peel.
- Let stand until chocolate is set.
- Store in an airtight container.
Recipe by All Things Good Co. at https://heatherhollandaise.com/2015/10/gluten-free-cranberry-orange-biscotti.html
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