Cranberry chocolate chip biscotti

MAKES 36 COOKIES

1 (16.4- to 18.25-ounce) package chocolate chip muffin mix

1/3 cup all-purpose flour

½ cup butter, melted

2 eggs

½ cup sweetened dried cranberries, chopped

2 teaspoons freshly grated orange peel

2 tablespoons orange juice

1 cup confectioners' sugar

Heat oven to 350 degrees. Combine all biscotti ingredients in large bowl. Beat at medium speed until well mixed. Divide dough in half. Shape each half into 13-inch long log. Place logs 4 inches apart onto ungreased cookie sheet. Bake 25 minutes. Remove from oven; cool on cookie sheet 15 minutes.

Reduce oven temperature to 325 degrees. Cut each log into ½-inch diagonal slices with sharp knife. Place slices onto cookie sheet, cut-side down. Bake 10 minutes. Turn slices over; continue baking for 8 to 10 minutes or until lightly browned. Cool completely.

Combine orange juice and confectioners' sugar in small bowl; mix well. Drizzle over cooled biscotti. Store in airtight container.

Land O' Lakes

Nutrition facts per serving: 110 calories, 4 g fat, 2 g saturated fat, 19 mg cholesterol, 16 g carbohydrates, 1 g protein, 77 mg sodium, 0 g fiber