cranberry cookies in a bowl, food

cranberry cookies in a bowl, food

Michigan Biscotti

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Ingredients

  • 3 ¼ C all-purpose flour
  • 2 C Pioneer® Sugar
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 5 eggs, divided
  • 2 tsp. vanilla extract
  • 1 C Michigan walnuts, chopped
  • ¾ C Michigan dried cherries

Glaze:

  • ¾ C Pioneer® Confectioners Powdered Sugar
  • 1 T (more or less) milk

Directions

  1. Preheat oven to 350° F. Grease or use parchment paper on two large cookie sheets; set aside.
  2. In mixing bowl combine flour, Pioneer® Sugar, baking powder and salt. Add 4 eggs and vanilla, blend. Put on dough hook. Mix until dough comes together. Add cherries and nuts. Knead dough slightly (mixture will be stiff). Divide dough into 4 equal pieces. On floured surface, shape into 4 logs. Place 2 on each cookie sheet.
  3. With remaining egg, separate yolk from egg white. Beat egg white and brush on logs.
  4. Bake logs 35-40 minutes on two racks. Rotate half-way through baking time. Bake until toothpick comes out clean. Remove from oven and cool loaves 10 minutes on cookie sheet. Cut each log with serrated knife into ½-inch thick diagonal slices. Place slices cut side down on same cookie sheets. Bake and rotate for 10-15 minutes until golden brown. Remove from oven but leave biscotti on cookie sheets.

Glaze:

  1. In a mixing bowl add Pioneer® Confectioners Powdered Sugar and milk together. Stir until smooth. Drizzle glaze onto biscotti. Biscotti will harden as it cools making it perfect for dunking. Store in tightly covered container.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.