---------- Recipe via Meal-Master (tm) v8.05
       Title: Cranberry Orange Biscotti
  Categories: Biscotti
       Yield: 4 servings
     1/2 c  Sugar
     1/4 c  Margarine or butter
       2 ts Orange peel; grated
       3 c  All-purpose flour
     3/4 c  Sweetened dried cranberries
     1/4 c  Almonds; chopped
            ---      1 c  powdered sugar
       4 ts Skim milk
     1/2 c  Brown sugar; firmly packed
       3    Eggs
       3 ts Baking powder
            - chopped
            -----------------glaze- -- €
     1/2 ts Orange peel; grated
     1) Heat oven to 350F.  Spray 1 large or 2 small cookie sheets with
      cooking spray.
     2) In large bowl, combine sugar, brown sugar and margarine; beat until
      blended.  Add 2 tsp orange peel and eggs; beat well.  Lightly sppon
     into measuring cup; level off.  Stir in flour and baking powder; mix
      Stir in cranberries and almonds.
     3) With spray-coated hands, shape dough into 3 rolls, about 7 inches
      Place rolls at least 3 inches apart on sprayed cookie sheet; flatten
     to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.
     4) Bake at 350F for 18-25 min. or until rectangles are light golden
     and centers are firm to the touch.  Place rectangles on wire racks; cool
     5) Wipe cooke sheet clean.  With serrated knife, cut each rectangle into
     1/2 inch slices; place, cut side up, on the cookie sheet.
     6) Bake at 350F for 6-8 min. or until top surface is slightly dry.  Turn
     cookies over; bake an addtional 6-8 min or until top surface is slightly
     dry.  Remove cookies from the sheets; cool completely on wire racks.
     7) In small bowl, combine all galze ingredients, adding enough milk for
     desired drizzling consistency.  Drizzle over cookies.  Let stand until
     glaze is set.
     Store tighly covered.
     Serving size: 1 cookie
     Calories 80   Calories from fat 20
     Total fat 2 g
     Chol 15 mg
     Sodium 45 mg
     Total Carb 15 g
     Source:Pillsbury Fast and Healthy Magazine Nov/Dec 96