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Recipe tags: Bake, Christmas, Fruit, Italian

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Desserts

Cranberry Orange Biscotti

Recipe submitted by DaVita renal dietitian Meg from Alabama.

Portions: 18

Serving size: 1 piece

Ingredients

• 2 cups all-purpose white flour
• 1-1/4 teaspoons baking powder
• 3/4 cup sugar
• 1 stick unsalted butter, room temperature
• 1-1/2 teaspoon grated orange zest
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup macadamia nuts, chopped
• 1/3 cup dried cranberries

Preparation

1. Preheat oven to 350° F.
2. Place parchment paper on a baking sheet.
3. In a medium bowl sift together flour and baking powder.
4. In a large bowl beat sugar, butter, orange zest and salt with a mixer. Add eggs, one at a time and mix until well blended. Slowly add flour mixture and mix until all flour is incorporated.
5. With a spoon, mix macadamia nuts and cranberries into dough.
6. Remove dough from bowl onto a very lightly floured surface; form dough into a loaf that is approx 12” long and 3” wide.
7. Place on a baking sheet and bake for 40 to 45 minutes until barely golden on surface. Remove from oven cool loaf for 30 to 40 minutes.
8. Cut the cooled loaf into 3/4”-thick slices using a bread knife. Place slices back on the baking sheet and bake for another 15 minutes until biscotti are lightly golden. Remove from oven and cool on a rack.

Nutrients per serving

• Calories: 151
• Protein: 2 g
• Carbohydrate: 20 g
• Fat: 7 g
• Cholesterol: 37 mg
• Sodium: 72 mg
• Potassium: 29 mg
• Phosphorus: 34 mg
• Calcium: 27 mg
• Fiber: 0.5 g

Renal and Renal Diabetic Food Choices

• 1 starch
• 1 fat

Carbohydrate Choices

• 1 

Helpful Hints

• Cooking times vary with each oven.
• Biscotti can be stored in an airtight container for about one week.
• Great for gift-giving around the holidays.

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