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Cranberry Biscotti
(Italian twice baked cookies)
from lois
- 2 TB Cointreau
- 1/2 C margarine
- 3/4 C sugar
- 1/3 C water
- 2 1/4 C flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 C dried cranberries
- 2/3 C whole almonds
Cream margarine and sugar.
Beat in the water, Cointreau, baking powder, and salt.
Then add the flour and finally the cranberries and nuts.
On a greased baking sheet shape the dough into a loaf 3/4 inch high
and 3 inches wide.
Bake in a 325F oven for 35 minutes.
Let cool for 5 to 10 minutes, then remove loaf from baking sheet and
slice the loaf into 1/2 inch slices.
Place slices on their bottom edge on cookie sheet, leaving a space
between slices.
Return to oven for 10 minutes or until the slices are just starting
to turn golden.
Cool and store in air tight container.
Serves: 2 dozen. Preparation time: 1 hour
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