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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Grain / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 24 |
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Directions: Beat butter and sugar together until creamy. Beat in eggs and vanilla. Add flour, baking powder, and orange peel. Mix well. Stir in cranberries and apricots. Divide dough in half, form each into a 7 x 2 inch log. Lightly spray cookie sheet with non stick spray. Place logs on cookie sheet about 4 inches apart. Sprinkle with chopped pecans if desired. Bake 30 minutes. Remove pan to cool on cooling rack for 15 minutes. Carefully remove logs to cutting board and cut logs diagonally into 1/2 inch thick slices. Arrange slices, cut side down, about 1 inch apart on cookie sheet. Bake 20 to 25 minutes or until dry and crisp. Cook completely on cooling rack. Store in tightly covered container.
Comments: Have fun with different dried fruits
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Biscotti --Chocolate Chip
1/2 chocolate chips, mini
1/6 Ounce(s) cinnamon
1/6 Ounce(s) baking powder
1 27/625 Pound(s) flour
4 Ounce(s) chopped and toasted pecans
1 Teaspoon(s) vanilla
2 egg
160/409 Pound(s) sugar
489/2500 Pound(s) butter |
Directions:
Beat butter and sugar together until creamy. Beat in eggs and vanilla. Add flour, baking powder, and cinnamon. Mix well. Stir in pecans. Divide dough in half, form each into a 7 x 2 inch log. Lightly spray cookie sheet with non sti
ck spray. Place logs on cookie sheet about 4 inches apart. Sprinkle with additional sugar if desired. Bake 30 minutes. Remove pan to cool on cooling rack for 15 minutes. Carefully remove logs to cutting board and cut logs diagonally into 1/2 inch thick slices. Arrange slices, cut side down, about 1 inch apart on cookie sheet. Bake 20 to 25 minutes or until dry and crisp. Cook completely on cooling rack. Store in tightly covered container.
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