Orange Cranberry Biscotti

  • 3/4 cup dried cranberries
  • 1/4 cup water
  • 2 cups Food Allergy Gourmet Basic Flour Mix
  • 1/4 cup cornmeal
  • 1/4 cup corn starch
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup shortening
  • 1 tablespoon grated orange zest
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons flax mixture
  • 1 tablespoon dry egg replacer mixed with 4 tablespoons water

Equipment: cookie sheet with no sides, parchment paper, heavy duty stand mixer, sturdy wide spatula with thin metal edge, wire cooling rack.

Preheat oven to 350 degrees. Line a cookie sheet with a piece of parchment paper.

Combine boiling water and dried cranberries in a heat proof bowl. Plump the fruit for five minutes and then drain the water. Dump the fruit onto a paper towel to drain.

Whisk together the Basic Flour Mix, cornmeal, corn starch, baking powder and salt in a bowl. Add shortening, granulated sugar and brown sugar to the bowl of a heavy duty mixer and beat until fluffy. Add orange zest, vanilla extract, flax mixture and egg replacer and mix to combine. Scrape down the bowl if necessary and continue to mix. Add the dry ingredients and mix to combine. Stop the mixer and scrape down the bowl as needed. Add the dried cranberries and mix to combine.

Drop the dough by tablespoons onto the parchment lined cookie sheet to form two logs. Wet your hands and shape each log to about 12 inches long, 3 inches wide and 3/4 inches high. Bake for 20-25 minutes. The bottoms should be golden brown. Remove from the oven and place cookie sheets on a wire rack to cool for 25 minutes. Do not remove logs from the sheets.

Reduce the oven temperature to 300 degrees. Transfer the logs to a cutting board and use a very sharp serrated knife to slice the cookies on the diagonal into 1/2 inch or slightly wider slices. Instead of sawing the cookies into slices, press the knife straight down into the log.

Carefully transfer the cookies, cut side down, back to the parchment lined cookie sheet. The cookies will be very delicate at this point and prone to breaking, so take your time and handle them carefully. Bake for 12 minutes. Remove from oven. Carefully flip Biscotti over to the other cut side and bake for another 12 minutes. Remove from oven and transfer cookies to a wire rack to cool. Cookies will become crisp as they cool.

Note – If your diet allows, add 1 cup toasted chopped pistachios.

 

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