Clementine Cranberry Biscotti (Jewish)

Ingredients

• 1 clementine (or seedless orange)
• 1/2 cup vegetable oil
• 1 3/4 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1 1/2 cups frozen cranberries, coarsely chopped

Directions

1. 1

   Preheat oven to 350 degrees F, then spray a 9"x5" loaf pan generously with non-stick cooking spray.

2. 2

   Wash the orange well & cut it into quarters, before pureeing it in a food processor or coffee grinder until smooth ~ You should have 1/2 cup of orange puree, so if it isn't quite enough, add enough orange juice to reach the 1/2 cup measure.

3. 3

   In a mixing bowl, blend together the oil, sugar & eggs, then stir in the orange puree, & then the vanilla, mixing well.

4. 4

   In a separate bowl, stir together the flour, salt, baking powder & cinnamon, then fold in the wet ingredients, combining well, before folding in the cranberries.

5. 5

   Transfer the batter to the prepared loaf pan & bake 45-55 minutes or until the top seems set & dry ~ HOWEVER, if the loaf is browning too quickly, reduce the heat to 325 degrees F & increase the baking time a little.

6. 6

   When done, remove from the oven & allow the loaf to cool completely before removing it from the pan.

7. 7

   When completely cooled, wrap the loaf in foil & freeze from 2 hours to overnight.

8. 8

   Preheat the oven to 325 degrees F & line 2 baking sheets with parchment paper.

9. 9

   Cut the loaf into very thin slices, about 1/8 inch thick, then place the slices on the baking sheets & bake, turning once, for 20-30 minutes, allowing the cookies to brown only lightly.

10. 10

    Store in an airtight container.