Orange and Cranberry Biscotti

Orange and Cranberry Biscotti is a dairy free and lacto ovo vegetarian dessert. This recipe serves 12 and costs 31 cents per serving. One portion of this dish contains around 3g of protein, 2g of fat, and a total of 104 calories. It is a cheap recipe for fans of Mediterranean food. 50 people have made this recipe and would make it again. A mixture of egg whites, sugar, dried cranberries, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is brought to you by Delishhh. Overall, this recipe earns a pretty good spoonacular score of 60%. If you like this recipe, you might also like recipes such as Orange Cranberry Biscotti, Cranberry Orange Biscotti, and Cranberry Orange Biscotti.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 300F. In a bowl mix together the egg whites and sugar until they start to dissolve, around 4 minutes. Then mix in the orange zest until it’s broken up and combined. Add in the flour, cornmeal, and baking powder. Mix until combined. Finally add the walnuts and cranberries. Turn dough out onto a sheet pan lined with parchment or a Silpat, and using your hands mold it into a log about 3x12”. Bake at 300F for 30 minutes until the top is just starting to brown. Let the log cool for about 5 minutes, then gently remove it to a cutting board. Using a serrated knife cut it into 1-inch slices width-wise and place them cut side down on the baking sheet. Bake for another 20-30 minutes, or until the cut sides are golden brown. Let cool completely before eating and storing in an airtight container.

 

Step by step:

1. Preheat your oven to 300F. In a bowl mix together the egg whites and sugar until they start to dissolve, around 4 minutes. Then mix in the orange zest until it’s broken up and combined.

2. Add in the flour, cornmeal, and baking powder.

3. Mix until combined. Finally add the walnuts and cranberries. Turn dough out onto a sheet pan lined with parchment or a Silpat, and using your hands mold it into a log about 3x12”.

4. Bake at 300F for 30 minutes until the top is just starting to brown.

5. Let the log cool for about 5 minutes, then gently remove it to a cutting board. Using a serrated knife cut it into 1-inch slices width-wise and place them cut side down on the baking sheet.

6. Bake for another 20-30 minutes, or until the cut sides are golden brown.

7. Let cool completely before eating and storing in an airtight container.

Nutrition Information:

covered percent of daily need