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 |  cut in slices after cooled |  ready for 2nd bake |  after 2nd bake |
I always have fresh cranberries in my freezer and use little Cuties or Halos (pulsed to bits in my food processor). These are good any time of the year, but especially in Fall or Winter.
Fresh CRANBERRY ORANGE BISCOTTI ~ clear glaze
1/4 cup (4 TB) butter, softened …………1/2 cup sugar
1 egg ……………………………………………..1 tsp vanilla extract
1 TB cornstarch ……………………………..2 cups all-purpose flour
1 tsp baking powder..............................dash of salt
about 1/2 cup pulsed cranberries & orange (mixed together)
Optional: clear glaze (4 TB clear corn syrup whisked really well w/ 2 TB Triple Sec or vodka)
***
Preheat oven to 350. Cover baking sheet with parchment paper. **
Pulse about 1/2 bag of fresh/frozen cranberries in food processor until finely ground. Put into a bowl and set aside. In the Winter, I save up the peels from Halos & Cuties to pulse and use, but it was summer, so I cut a navel orange in quarters and pulsed that as fine as I could in the food processor. Drain out as much liquid as possible & remove the larger pieces. Mix it with the ground cranberries and set aside.
Cream butter and sugar in electric mixer. Add egg and vanilla; beat well. On low speed, gradually beat in flour, cornstarch, salt and baking powder. Raise speed to medium and beat about 30 seconds or so until it all comes together. Back down to low and add about 1/2 cup of your cranberry orange mixture and mix it in well. If the dough seems sticky, beat in another TB of flour or cornstarch (it may still need 1 or 2 more TB, depending how well you drained the liquid out from the oranges).
Form dough into a loaf on baking sheet (I press it down a little; then even out the top, bottom & sides with my finger). You may find it easiest to "dollop" the batter down, then smooth it with a dampened finger. Bake about 20 minutes & remove.
Let it rest about 15 minutes ~ then slice into 1” slices, and flip onto their sides. (I use a long serrated bread knife which works well to slice and then slide under the slices to flip them onto their sides.) Return to oven and bake another 9-12 minutes. They should be turning slightly golden on the edges and firm, but not hard. They'll harden as they cool.
I brush the optional glaze on (either when hot or cooled). The alcohol will evaporate, but it leaves a shiny glaze on the cookies. Let that dry completely before decorating (and may take awhile if it's warm & humid out).
Just a simple decoration of a red flower from plastic tube of decorator icing, with an orange candy "pearl" in the center and some edible gold glitter.
This makes 3-4 dozen.
Fresh CRANBERRY ORANGE BISCOTTI ~ clear glaze
1/4 cup (4 TB) butter, softened …………1/2 cup sugar
1 egg ……………………………………………..1 tsp vanilla extract
1 TB cornstarch ……………………………..2 cups all-purpose flour
1 tsp baking powder..............................dash of salt
about 1/2 cup pulsed cranberries & orange (mixed together)
Optional: clear glaze (4 TB clear corn syrup whisked really well w/ 2 TB Triple Sec or vodka)
***
Preheat oven to 350. Cover baking sheet with parchment paper. **
Pulse about 1/2 bag of fresh/frozen cranberries in food processor until finely ground. Put into a bowl and set aside. In the Winter, I save up the peels from Halos & Cuties to pulse and use, but it was summer, so I cut a navel orange in quarters and pulsed that as fine as I could in the food processor. Drain out as much liquid as possible & remove the larger pieces. Mix it with the ground cranberries and set aside.
Cream butter and sugar in electric mixer. Add egg and vanilla; beat well. On low speed, gradually beat in flour, cornstarch, salt and baking powder. Raise speed to medium and beat about 30 seconds or so until it all comes together. Back down to low and add about 1/2 cup of your cranberry orange mixture and mix it in well. If the dough seems sticky, beat in another TB of flour or cornstarch (it may still need 1 or 2 more TB, depending how well you drained the liquid out from the oranges).
Form dough into a loaf on baking sheet (I press it down a little; then even out the top, bottom & sides with my finger). You may find it easiest to "dollop" the batter down, then smooth it with a dampened finger. Bake about 20 minutes & remove.
Let it rest about 15 minutes ~ then slice into 1” slices, and flip onto their sides. (I use a long serrated bread knife which works well to slice and then slide under the slices to flip them onto their sides.) Return to oven and bake another 9-12 minutes. They should be turning slightly golden on the edges and firm, but not hard. They'll harden as they cool.
I brush the optional glaze on (either when hot or cooled). The alcohol will evaporate, but it leaves a shiny glaze on the cookies. Let that dry completely before decorating (and may take awhile if it's warm & humid out).
Just a simple decoration of a red flower from plastic tube of decorator icing, with an orange candy "pearl" in the center and some edible gold glitter.
This makes 3-4 dozen.
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