Soft Cranberry Orange Biscotti

 

I made these the same day that I made the Hurricane Sandy Chocolate Cobbler. So I guess this was part of my preparations for the hurricane. I definitely had plenty to eat for breakfast...and to snack on the rest of the day.

It was nice to have time to bake.

I also had time to play jenga with these biscotti.

And arrange them in a martini glass as a toast to myself.

And make them nice and snugly in a couple of shawls.

Yes. Day 2 of no subways/not going in to work resulted in a lot of free time.

And yummy cranberry orange biscotti.

Cranberry Orange Biscotti (adapted from Bake For Happy Kids)

9 Tablespoons unsalted butter, melted, cooled

2 eggs, lightly beaten

1 Tablespoon milk

1/4 teaspoon vanilla extract

finely grated rind of 1/2 an orange
11/2 cup self rising flour, sifted

1/2 cup caster sugar (Erika's Extra: I put white granule sugar into a food processor to make it finer.)

1/2 cup dried cranberries
powdered sugar to dust

1. Preheat the oven to 340°F. Line 2 baking trays with baking paper.

2. Combine butter, eggs, milk, vanilla and orange rind. Combine flour, sugar and cranberries. Make a well in dry ingredients and stir in butter mixture until a soft dough forms. Cover with a tea towel and rest for 10 mins.

3. Divide and shape dough into 11-12 inch logs. Place on trays. Bake for 25 mins or until golden. Cool on tray for 15 mins. Dust with icing sugar. While still warm, cut into slices. Serve.

Bake well and prosper!