Description
These Cranberry Orange Biscotti are crisp, flavorful Italian-American cookies perfect for the holiday season. With a delightful combination of tart dried cranberries and bright orange zest, these twice-baked treats are ideal for dipping in coffee or tea. Optional chopped almonds add a pleasant crunch and nutty flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 tablespoon orange zest
- 1/2 teaspoon vanilla extract
Add-ins
- 3/4 cup dried cranberries
- 1/2 cup chopped almonds (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, incorporating air for a tender texture.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Then, stir in the fresh orange zest and vanilla extract to infuse the dough with bright citrus and warm vanilla flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a cohesive dough forms, ensuring even consistency without overmixing.
- Fold in Cranberries and Almonds: Gently fold in the dried cranberries and chopped almonds if using, distributing them evenly throughout the dough.
- Shape Biscotti Logs: Divide the dough in half. On the prepared baking sheet, shape each half into a 12-inch long log about 2 inches wide. Flatten each log slightly to encourage even baking.
- First Bake: Bake the logs at 350°F for 25–30 minutes or until they are lightly golden around the edges and set in the center. This initial bake firms up the dough, preparing it for slicing.
- Cool Slightly: Remove the logs from the oven and allow them to cool on the baking sheet for 10 minutes. This rest time makes slicing easier without crumbling.
- Reduce Oven Temperature: Lower the oven temperature to 300°F (150°C) in preparation for the second bake.
- Slice Logs: Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick pieces to create the classic biscotti shape.
- Second Bake: Place the slices cut-side down back onto the baking sheet. Bake them at 300°F for 10–12 minutes per side, flipping halfway through, until they are crisp and dry.
- Cool Completely: Transfer the biscotti to a wire rack and cool thoroughly before serving. This ensures maximum crispness and prevents sogginess.
Notes
- For extra flavor, drizzle or dip the biscotti in white chocolate once cooled.
- Store in an airtight container to maintain crispness for up to 2 weeks.
