Skip to main content

Rezept

Cranberry Biscotti (Italian twice baked cookies)

Ingredients

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

Preparation

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

Recipe group: Lunch,Starter,Bread.
Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.


This recipe from lois@slip.net was inserted by Renato Pichler / 2002-04-30 22:26:36

This is a recipe from the European Vegetarian Union database (www.euroveg.eu).
Contact address: rezepte@swissveg.ch.

This page is maintained and updated by Swissveg, Niederfeldstr. 92, 8408 Winterthur.

You like what you see?

Support us now

Spenden
Mitglied werden
Support animal welfare now