Description
Cranberry Orange Biscotti are crisp, twice-baked Italian-American cookies bursting with bright orange zest and tart dried cranberries. Perfectly sweetened with sugar and enriched with almonds for a delightful crunch, these biscotti make a festive treat during the holidays or a perfect companion for your coffee or tea.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
Wet Ingredients
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
Add-ins
- ¾ cup dried cranberries
- ½ cup chopped almonds (optional)
Instructions
- Preheat and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, which helps create a tender texture for the biscotti.
- Add Eggs and Flavorings: Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the orange zest, vanilla extract, and orange juice to infuse the dough with fresh citrus aroma and flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms. Then fold in the dried cranberries and chopped almonds if using to distribute them evenly throughout the dough.
- Shape the Dough Logs: Divide the dough in half. On the prepared baking sheet, shape each portion into a log about 12 inches long and 2 inches wide. Gently flatten the logs to approximately ¾ inch thickness to ensure even baking.
- First Bake: Bake the logs for 25–28 minutes or until the tops are lightly golden and firm to the touch. This initial bake cooks the dough through.
- Cool and Slice: Remove the logs from the oven and let them cool for 10 minutes, which makes slicing easier. Using a serrated knife, slice each log diagonally into ¾-inch pieces for the classic biscotti shape.
- Second Bake: Arrange the slices cut-side down on the baking sheet and return them to the oven. Bake for 10 minutes, then flip each biscotti and bake an additional 8–10 minutes until crisp and lightly golden, achieving the signature crunch.
- Cool Completely: Allow the biscotti to cool completely before serving or storing to ensure they set to perfect crispness.
Notes
- For a festive touch, drizzle melted white chocolate over cooled biscotti.
- Store biscotti in an airtight container to maintain freshness for up to one week.
- These biscotti make wonderful holiday gifts when beautifully wrapped.
