Ingredients for Cranberry Eggnog Biscotti
- 16 oz refrigerated sugar cookie dough
- All Purpose Flour
- Dried Cranberries
- 1 tablespoon orange zest
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
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How to Make Cranberry Eggnog Biscotti
- Preheat oven to 350°F (175°C).
- Lightly spray a baking sheet with nonstick cooking spray.
- Break up 16 oz refrigerated sugar cookie dough into a large bowl.
- Let stand at room temperature for 10-15 minutes to soften.
- Add 1/2 cup all-purpose flour, 1 cup dried cranberries, 1 tablespoon orange zest, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1 teaspoon vanilla extract to the cookie dough.
- Mix well until thoroughly combined.
- Divide the dough into two equal halves.
- On the prepared baking sheet, shape each dough half into a 12-inch long, 2-inch wide, and 3/4-inch high rectangle, leaving about 3 inches between the rectangles.
- Bake for 26-28 minutes, or until the logs are a deep golden brown.
- Remove the baking sheet from the oven.
- Using a sharp knife, cut each log into 3/4-inch wide slices.
- Place the slices back on the baking sheet.
- Bake for 5 minutes.
- Remove from oven, flip the biscotti slices.
- Bake for another 5 minutes.
- Remove from oven and let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
16g
Fat
4g
Carbs
4g
