Yield: Approx. 1 ½ dozen
Ingredients:
1 package Carolyn’s Farm Kitchen Hermit Cookie Mix
3/4 tsp baking powder
1 tsp. grated orange zest (about ½ large orange)
1 heaping cup each dried cranberries and nuts (walnuts, pecans, other)
2 large eggs
¼ c. molasses
½ stick (4 Tbl.) butter, melted and cooled
Icing:
1 c. confectioner’s sugar
2-3 Tbl. orange juice
Method:
Preheat oven to 350 and line a baking sheet with parchment paper. Place the Hermit Mix in a large bowl and add the baking powder, orange zest, dried cranberries and nuts, blending thoroughly with the dry mix. In separate bowl whisk together the eggs, molasses, and melted butter and add to this to the dry ingredients. Stir with a heavy spoon until everything is fully incorporated (dough will be very stiff).
Divide the dough in half and shape into two rectangular logs spaced apart on the baking sheet. Gently press the top and sides of each log to make an even rectangle approx. 10” long x 2” wide. Bake for 25-27 minutes or just until the center is no longer doughy when tested and surface has a cracked appearance. Remove from the oven, cool completely, and reduce the oven temperature to 325. Carefully transfer logs to a cutting board and use a serrated knife to slice the logs on the diagonal into ¾” thick biscotti. Lay the cookies flat back onto the pan and bake for 10-12 minutes, turning half way through, until the cookies are toasted on the outside and slightly soft in center (be careful here….the cookies will harden more as they cool) Cool completely.
Stir together the confectioner’s sugar with enough orange juice for a thick drizzle consistency. Flip the cookies so they are ‘standing up’ and use a spoon to drizzle the icing over the tops in a stripe pattern. Let the icing set completely.
Biscotti will hold for several days at room temperature in an airtight container, or they can be frozen.