Clementine Cranberry Biscotti (Jewish) Recipe #375852
This recipe, under a slightly different name & for Rosh Hashanah -- The Jewish New Year, was found in the 1998 publication, A Treasury of Jewish Holiday Baking. Preparation time does not include the 2 hours or more needed for the cooled loaf to freeze.
by Sydney Mike
1¾ hours | 10 min prep
SERVES 14 , 28 biscotti
- 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
- Preheat oven to 350 degrees F, then spray a 9"x5" loaf pan generously with non-stick cooking spray.
- 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.
- In a mixing bowl, blend together the oil, sugar & eggs, then stir in the orange puree, & then the vanilla, mixing well.
- 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.
- 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.
- When done, remove from the oven & allow the loaf to cool completely before removing it from the pan.
- When completely cooled, wrap the loaf in foil & freeze from 2 hours to overnight.
- Preheat the oven to 325 degrees F & line 2 baking sheets with parchment paper.
- 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.
- Store in an airtight container.
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5 stars