Cranberry Eggnog Biscotti

Recipe by mary winecoff
READY IN: 50mins
YIELD: 28 cookies




  • Preheat oven to 350°F
  • Lightly spray a cookie sheet with nonstick cooking spray.
  • Break up cookie dough into large bowl; let stand 10 to 15 minutes to soften.
  • Add flour, cranberries, orange zest, cinnamon, nutmeg and vanilla extract to the cookie dough; mix well.
  • Divide dough into two equal halves.
  • 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.
  • Bake 26-28 minutes or until the logs are deep golden brown.
  • Remove sheet from oven.
  • Using a sharp knife, cut each log into 3/4 inch wide slices.
  • Place slices back on cookie sheet.
  • Bake the slices 5 minutes; remove from oven and turn over.
  • Bake 5 minutes longer.
  • Remove from oven and cool completely.