Ingredients
½ cup melted butter
1 cup sugar
2 eggs
1-1/2 teaspoons LorAnn Blood Orange Oil, Natural
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
4 ounces dried cranberries
½ cup cocoa nibs
Blood Orange Biscotti
Recipe PDF
R0436.pdf
Download PDF
Directions
1
Preheat oven to 350°F.
2
Combine all ingredients (except cranberries and cocoa nibs) together in a large mixing bowl.
3
When mixture is combined, fold in cranberries and cocoa nibs.
4
Form the dough into a large rectangle on a lined cookie sheet. The dough should be about ½” thick and about four inches wide.
5
Bake for 22-25 minutes. You should notice a slight browning on the bottom.
6
Let cool for 30 minutes.
7
Slice into 1/2” pieces and place on baking sheet.
8
Bake for 8 minutes. Flip. Then bake an additional 8 minutes. Let cool.
9
Optional: Dip in white chocolate and decorate with cocoa nibs!
