Cranberry Eggnog Biscotti

Total Time
50mins
Prep
10 mins
Cook
40 mins

This is a quick recipe that uses refrigerated sugar cookie dough and dried cranberries. This is from the book "Cookie Dough Delights".

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350°F
  2. Lightly spray a cookie sheet with nonstick cooking spray.
  3. Break up cookie dough into large bowl; let stand 10 to 15 minutes to soften.
  4. Add flour, cranberries, orange zest, cinnamon, nutmeg and vanilla extract to the cookie dough; mix well.
  5. Divide dough into two equal halves.
  6. On the cookie sheet, shape each dough half into a 12 inch long, 2 inch wide 3/4 inch high rectangle, spacing the dough halves about 3 inches apart.
  7. Bake 26-28 minutes or until the logs are deep golden brown.
  8. Remove sheet from oven.
  9. Using a sharp knife, cut each log into 3/4 inch wide slices.
  10. Place slices back on cookie sheet.
  11. Bake the slices 5 minutes; remove from oven and turn over.
  12. Bake 5 minutes longer.
  13. Remove from oven and cool completely.
Most Helpful

3 5

I think this is an acquired taste. If I were to make it again, I think I'd leave out the orange zest and add a little sugar or splenda to counter the sourness of the cranberries. Thanks for posting! Made for Adopt a Tag.

5 5

Even though I'm not a coffee drinker, I very much enjoy biscotti, as a crisp cookie/snack, more than anything else! This dough was easy to prepare & the only change I made in the ingredients was to use a generous, rounded measure of zest! And, the only change made in preparation was to stand the slices on their bottom edge, separated from one another, for the final baking! I liked the use of the cookie dough & the resulting biscotti was most enjoyable! Thanks for a great keeper! [Tagged, made & reviewed as a kidnapped recipe in the Aus/NZ Special Recipe Swap #19]