Description
This Cranberry Orange Biscotti recipe delivers a delightful balance of tart dried cranberries and bright orange zest in a crisp, twice-baked Italian treat. Perfectly crunchy and subtly sweet, these biscotti are ideal for enjoying with coffee or tea during the holidays or any time you crave a homemade, festive cookie.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Mix-ins
- 3/4 cup dried cranberries
- 1/2 cup chopped almonds (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy removal of the biscotti logs.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and creamy, which helps create a tender texture.
- Add eggs and flavorings: Incorporate the eggs one at a time, beating well after each addition. Then mix in the fresh orange zest and vanilla extract to infuse the dough with bright, aromatic flavors.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in cranberries and nuts: Gently fold in the dried cranberries and chopped almonds, if using, ensuring even distribution throughout the dough.
- Shape biscotti logs: Divide the dough into two equal portions. Shape each into a log approximately 12 inches long and 2 inches wide, then place them on the prepared baking sheet and flatten slightly.
- First bake: Bake the logs at 350°F (175°C) for 25 to 30 minutes, until they are lightly golden and firm to the touch.
- Cool before slicing: Remove the logs from the oven and let them cool for 10 minutes to firm up, making slicing easier and cleaner.
- Reduce oven temperature: Lower the oven temperature to 325°F (160°C) to prepare for the second bake.
- Slice logs: Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices to create the classic biscotti shapes.
- Second bake: Arrange the slices cut side down on the baking sheet and bake for 10 to 12 minutes per side, until crisp and dry, flipping halfway through.
- Cool completely: Allow the biscotti to cool completely on a wire rack before serving to ensure optimal crunch.
Notes
- For a decorative and flavorful finish, drizzle melted white chocolate over cooled biscotti.
- Substitute almonds with pistachios or walnuts for a different nutty flavor or omit nuts entirely for a nut-free option.
- Store biscotti in an airtight container to maintain crispness for up to two weeks.
- These biscotti pair wonderfully with coffee, tea, or dessert wine.
