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Just right for dunking in your morning
latte or hot chocolate. A basket of these twice-baked crisp cookies
makes a welcome gift.
- 2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange rind
1 1/2 teaspoons vanilla extract
1 cup chopped California Walnuts
1/2 cup dried cranberries
1 large egg white
- In medium mixing bowl, combine flour,
baking powder and salt; set aside. In large mixing bowl, combine
sugar and eggs. Beat with electric mixer on medium, scraping
bowl often for 2 to 3 minutes, or until pale and thick. Add oil,
orange juice, and rind, and vanilla; beat 1 to 2 minutes, or
until well mixed. Gradually add flour mixture; mix on low speed
1 to 2 minutes, or until well mixed. Stir in walnuts and cranberries.
- Turn dough onto a lightly floured surface(dough
is soft and sticky). Lightly sprinkle with additional flour;
knead flour into dough. With floured hands, shape into two 8
x 2-inch logs. Place 3-inches apart on greased or parchment-covered
baking sheet. Flatten tops slightly. Combine egg white and water;
brush on logs. Sprinkle lightly with sugar.
- Bake in preheated 350°F (175°C)
oven for 25 to 30 minutes, or until lightly browned and firm
to the touch. Let cool on baking sheet 10 minutes. Reduce oven
temperature to 300°F (150°C). With serrated knife, cut
logs diagonally into 1/2-inch slices; arrange slices cut-side-down
on baking sheet. Bake 10 to 15 minutes, or until golden. Remove
to wire rack; let cool completely.
Makes about 2 1/2 dozen biscotti.
Recipe and photograph provided courtesy
of California Walnuts.
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