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Johnson Estate Winery

Double Cranberry and Orange Biscotti

Double Cranberry and Orange Biscotti
Recipe Date:
July 12, 2017
Cook Time:
Imperial (US)
Serve with Johnson Estate Cream Sherry.
  • 1 egg
  • 2 egg whites
  • 3/4 to 1 cup of sugar
  • zest AND juice from a whole orange (or two clementines)
  • 2 tbsps Cointreau
  • 4 tbsps vegetable oil (Canola, olive, or grape-seed)
  • 1 cup whole wheat or whole wheat pastry flour
  • 1 cup white flour
  • 1/4 cup coarsely ground flax seeds
  • 1/4 cup oat bram
  • 2 tsps baking powder
  • 1/8 tsp salt
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup chopped fresh cranberries
  • 1/2 cup dried cranberries

Beat eggs whites until frothy. Then gradually add egg, sugar and continue to beat. Then add orange juice, orange zest, Cointreau, and oil and beat until well mixed. Stir together all dry ingredients, including walnuts and dried cranberries, and then gradually add this to the wet ingredients. Add chopped fresh cranberries and mix well.

Divide the dough into two or three long logs, attempting to make them of equal size. Remember that the logs will expand; provide about three inches between them. Sprinkle the sugar, if desired, on top of the dough. Bake for about 15 minutes at 325ºF. Let logs cool on wire rack.

Once cool, slice logs on a diagonal – approximately 1⁄2 thick. Line up on cookie rack (if thick enough, they will stand and you won’t have to turn them). Crisp, as desired, in oven at 350ºF for about 10 minutes.

Delicious with a light frosting of confectioner’s sugar and orange juice and orange zest.

Photo credit: AllRecipes.com



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