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
Scale
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
