Cranberry Orange Biscotti - Mary'sKitchenMtl

You will love these twice-baked cookies! They are very addictive! :))))))
I hope you make them!
Ingredients:
3 large eggs, room temperature (2 whole eggs + 1 egg white)
1 c. (200g) granulated sugar
1 tbsp. (15ml) vanilla extract
zest of 1 orange or 45g candied orange peel, diced
1/4 c. (80g) honey
2/3 c. (150g) melted, unsalted butter, room temperature
150g dried cranberries
4 c. (500g) all-purpose flour + more for dusting
2 tsp. (8g) baking powder
1/4 tsp. (1.5g) salt
Coating:
1 large egg yolk, room temperature
1 tsp. (5ml) milk, room temperature
2 tbsp. (25g) granulated sugar for coating
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Procedure:
Add 2 large whole eggs + 1 large egg white in a small bowl.
Save yolk for egg wash.
Add baking powder & salt to flour. Whisk to combine. Set aside.
Add ingredients inside a large bowl.
Use a whisk to mix.
Gradually add in flour, baking powder & salt mixture.
Use a wooden spoon & hand to mix.
Preheat oven to 350F/177C.
Transfer dough onto floured work surface. Shape into a log.
Place on large tray lined with parchment paper.
Continue shaping into a 20x4-inch (51x10cm) log.
Brush with egg yolk + 1 tsp. (5ml) milk.
Sprinkle 2 tbsp. (25g) of granulated sugar on top.
Position tray on 5th oven rack.
Bake for 30 minutes.
Remove from oven & allow to cool for 15 minutes.
Using a sharp knife, cut biscotti 3/4 inch (1.9cm) thick.
Place them on a lined tray.
Bake for another 15 minutes.
Allow biscotti to cool completely.
Store in an airtight container at room temperature.
They will keep for two weeks.
They can be frozen for up to three months.
These delicious crunchy cookies are great with a hot or cold latte, or cappuccino.
Enjoy!
#biscotti #italiancookies #cookies
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Artist: Wes Hutchinson - https://goo.gl/lnz4f8
Genre: Country & Folk - https://goo.gl/OL0Hji
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