Cranberry Orange Biscotti Recipe
There is something truly magical about cozying up with a crunchy, citrus-infused treat that also boasts a delightful tang from dried cranberries. The Cranberry Orange Biscotti Recipe captures that magic perfectly, marrying zesty orange zest with sweet cranberries in a crunchy, twice-baked delight. Every bite is a balance of sweet and tart, with just the right amount of texture thanks to optional nuts. This biscotti is not only a delicious holiday cookie but also a wonderful anytime snack that pairs beautifully with coffee or tea, making it an irresistible classic you’ll want to keep in your baking repertoire.
Ingredients You’ll Need
With just a handful of simple ingredients, this recipe transforms everyday pantry staples into a vibrant, flavorful biscotti. Each component plays its own part—flour and baking powder provide structure, sugar sweetens, eggs bind everything together, and the orange zest adds fresh citrus brightness that makes these biscotti unforgettable.
- 2 cups all-purpose flour: The base of your biscotti dough, providing the perfect texture.
- 1 teaspoon baking powder: Adds a gentle rise to keep the biscotti light yet crisp.
- ¼ teaspoon salt: Enhances all the flavors and balances sweetness.
- ¾ cup granulated sugar: Sweetens the dough for that signature biscotti bite.
- 2 large eggs: Moisture and richness to bind your ingredients together.
- 1 tablespoon orange zest: Bursting with fresh citrus flavor, it’s the soul of this recipe.
- 1 teaspoon vanilla extract: Adds warmth and depth to your flavor profile.
- ½ teaspoon almond extract (optional): A subtle nutty note that pairs wonderfully with cranberries.
- ¾ cup dried cranberries: Chewy, tart bursts of brightness in every bite.
- ½ cup chopped almonds or pistachios (optional): For a crunchy texture and added nuttiness that complements the cranberries.
How to Make Cranberry Orange Biscotti Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. Then, whisk together the flour, baking powder, and salt in a medium bowl. This ensures your dry ingredients are evenly distributed for a perfectly uniform dough.
Step 2: Mix Together the Wet Ingredients
In a large bowl, beat the sugar and eggs, then add the orange zest, vanilla extract, and optional almond extract until the mixture becomes light and smooth. This step is key to infusing flavor and creating a pleasantly tender dough before the dry ingredients join in.
Step 3: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to your wet mixture, stirring gently until everything comes together into a cohesive dough. Take care not to overmix to keep the biscotti tender but crisp after baking.
Step 4: Fold in Cranberries and Nuts
Fold in the dried cranberries and nuts if you’re using them. This helps distribute delightful bursts of tartness and crunch throughout every biscotti slice.
Step 5: Shape and Bake the Biscotti Logs
Divide the dough in half and shape each half into a 10-inch long, 2-inch wide log on the prepared baking sheet. Give them a gentle flattening. Bake for 25 to 28 minutes until they’re lightly golden and firm to the touch, which signals they’re ready for slicing.
Step 6: Slice and Second Bake for Crunch
Let the logs cool on the pan for 10 minutes before transferring to a cutting board. Using a serrated knife, slice diagonally into ½-inch thick pieces. Arrange the slices cut-side down on the baking sheet and bake for 10 minutes. Flip each slice and bake another 8 to 10 minutes until beautifully crisp. Cooling fully will lock in that irresistible crunch.
How to Serve Cranberry Orange Biscotti Recipe
Garnishes
For a festive touch, drizzle these biscotti with melted white chocolate or dust lightly with powdered sugar. A sprinkle of finely chopped pistachios on top before serving adds a vibrant color contrast and extra texture that will impress your guests.
Side Dishes
Cranberry Orange Biscotti are a dream when paired with a warm cup of coffee or tea, especially spiced chai or classic black tea. They also complement a creamy dessert wine or a glass of robust red wine for a sophisticated twist.
Creative Ways to Present
Group these biscotti in a nicely wrapped gift box for a charming homemade present. Alternatively, stand them upright in a tall glass as part of a brunch buffet or dessert table—their shape and color are made for eye-catching displays!
Make Ahead and Storage
Storing Leftovers
Store your cooled biscotti in an airtight container at room temperature, and they’ll stay fresh and crunchy for up to two weeks. This means you can enjoy these treats any time without worry about them going stale.
Freezing
If you want to keep the biscotti even longer, freeze them in a sealed bag or container. They freeze beautifully and can be thawed at room temperature without losing their signature crispness.
Reheating
To revive your biscotti’s crunch after freezing or storage, just pop them in a preheated oven at 300°F for a few minutes. This refreshes their texture and warms the orange aromas for a delightful experience.
FAQs
Can I substitute the almonds or pistachios with other nuts?
Absolutely! Walnuts, pecans, or hazelnuts would all make delicious substitutions, each adding their unique flavor profile and texture to the recipe while complementing the cranberries and orange zest beautifully.
Is it necessary to bake the biscotti twice?
Yes, the second bake is crucial. It’s what transforms the soft logs into the classic crunchy biscotti texture that’s perfect for dunking and lasts longer without turning soft.
Can I make this recipe gluten-free?
Certainly! Use a gluten-free all-purpose flour blend that includes xanthan gum to help provide structure. The biscuit texture might be slightly different but still delicious.
How can I make the biscotti less sweet?
You can reduce the granulated sugar slightly, maybe down to ½ cup, without impacting the overall structure much. The natural tartness of the cranberries will balance the flavors nicely.
What’s the best way to store biscotti if I’m gifting them?
Store the biscotti in an airtight tin or festive box lined with parchment paper. If shipping, cushion with tissue paper and consider freezing first to keep them fresh even after transit.
Final Thoughts
I hope you’re as excited as I am to whip up this Cranberry Orange Biscotti Recipe. It’s a charming little cookie that channels holiday warmth and everyday comfort all at once. Each crunchy, flavorful bite is worth savoring with your favorite cup of coffee or tea—go ahead, bake a batch and make your kitchen smell like pure happiness!
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Cranberry Orange Biscotti Recipe
- Total Time: 1 hour 5 minutes
- Yield: 24 biscotti 1x
- Diet: Vegetarian
Description
Cranberry Orange Biscotti are crunchy, flavorful Italian-American cookies perfect for the holiday season. Infused with bright orange zest and studded with tart dried cranberries and crunchy nuts, these twice-baked treats offer the perfect balance of sweet and tangy flavors. Ideal for dipping in coffee or tea, this easy-to-make biscotti recipe yields a delightful batch of holiday cookies that store well for weeks.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Add-ins
- ¾ cup dried cranberries
- ½ cup chopped almonds or pistachios (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine the leavening and seasoning agents.
- Beat wet ingredients: In a large bowl, beat the granulated sugar, eggs, orange zest, vanilla extract, and almond extract (if using) until the mixture becomes light in color and smooth in texture.
- Combine wet and dry: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to form a dough. Avoid overmixing to keep the biscotti tender.
- Fold in add-ins: Gently fold in the dried cranberries and chopped nuts (if using) until evenly distributed throughout the dough.
- Shape dough logs: Divide the dough into two equal parts. On the prepared baking sheet, shape each half into a log about 10 inches long and 2 inches wide. Flatten the logs slightly so they are even.
- First bake: Bake the logs for 25 to 28 minutes, or until they turn lightly golden and feel firm to the touch. This initial bake sets the biscotti shape.
- Cool and slice: Let the logs cool on the baking sheet for 10 minutes to firm up. Carefully transfer them to a cutting board and slice diagonally into ½-inch thick biscotti using a serrated knife.
- Second bake for crispness: Arrange the sliced biscotti cut-side down back on the baking sheet. Bake for 10 minutes, then flip each piece over and bake for another 8 to 10 minutes, until the biscotti are crisp and dry.
- Cool completely: Remove the biscotti from the oven and allow them to cool fully before serving or storing. This ensures maximum crunchiness.
Notes
- Drizzle with melted white chocolate for a festive and elegant finish.
- Store biscotti in an airtight container at room temperature for up to 2 weeks.
- For longer storage, freeze biscotti in a sealed container for several months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
