Cranberry Eggnog Biscotti

Total Time
10 mins
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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  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.