Cranberry Biscotti (Italian twice baked cookies)

2 tbs Cointreau
1/2 cup margarine
3/4 cup sugar
1/3 cup water
2 1/4 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup dried cranberries
2/3 cup whole almonds

Cream margarine and sugar.
Beat in the water, Cointreau, baking powder, and salt.
Then add the flour and finally the cranberries and nuts.
On a greased baking sheet shape the dough into a loaf 3/4 inch high and 3 inches wide.
Bake in a 325F oven for 35 minutes.
Let cool for 5 to 10 minutes, then remove loaf from baking sheet and slice the loaf into 1/2 inch slices.
Place slices on their bottom edge on cookie sheet, leaving a space between slices.
Return to oven for 10 minutes or until the slices are just starting to turn golden.
Cool and store in air tight container.

Serves: 2 dozen. Preparation time: 1 hour

additional informations

Recipe group Lunch,Starter,Bread
region Italian
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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