Orange Cranberry Biscotti Recipe

Introduction

Orange Cranberry Biscotti are delightful twice-baked Italian cookies that offer a perfect balance of zesty orange and sweet cranberries. Their crisp texture makes them ideal for dipping in coffee or tea, making every bite a comforting treat.

Ingredients

• 2 ½ cups (300 grams) all-purpose plain flour
• 1 cup (200 grams) granulated sugar
• ¾ cup dried sweetened cranberries
• ½ cup almonds
• ⅓ cup (75 grams) melted unsalted butter
• 2 eggs
• Zest of 1 orange
• 1 teaspoon baking powder
• ¼ teaspoon fine salt

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Spread the almonds on a baking sheet and toast them in the oven for 8-10 minutes. Remove and set aside to cool.
2. Step 2: Keep the oven on. Line a large or two smaller baking sheets with non-stick parchment paper.
3. Step 3: Place the granulated sugar in a large mixing bowl. Finely grate the orange zest into the sugar. Rub the zest into the sugar with your fingertips or the back of a spoon until the sugar takes on an orangy color.
4. Step 4: Add the flour, baking powder, and salt to the sugar and whisk together to combine.
5. Step 5: Make a well in the center of the dry ingredients. Break the eggs into the well and pour in the melted, cooled butter.
6. Step 6: Use a fork to whisk the wet ingredients, slowly incorporating some of the dry ingredients.
7. Step 7: When the mixture starts to come together, switch to a wooden spoon or clean hands to fully incorporate the dry ingredients.
8. Step 8: Fold in the toasted almonds and dried cranberries once they have cooled.
9. Step 9: Turn the dough onto a lightly floured surface and knead very lightly to form a ball. If the dough is sticky, refrigerate for 30 minutes to make it easier to handle.
10. Step 10: Divide the dough into three equal portions.
11. Step 11: Roll each portion into a 12-inch (30 cm) log. Place the logs on the lined baking sheet. Optionally, smooth the surface with a wet hand.
12. Step 12: Bake the logs for 25-30 minutes until they are browned and firm to the touch.
13. Step 13: Remove from the oven and cool on the baking sheets for 10 minutes.
14. Step 14: Reduce the oven temperature to 300°F (150°C).
15. Step 15: While still warm, cut each log diagonally into 20 slices. See tips below for easier cutting.
16. Step 16: Arrange the biscotti cut side up on the baking sheets and bake for 10-15 minutes until they begin to dry. They will crisp further as they cool.
17. Step 17: Cool completely on a wire rack before serving or storing.

Tips & Variations

• Use a serrated bread knife to cut biscotti easily without crumbling the warm logs.
• For extra flavor, add ½ teaspoon of ground cinnamon or substitute almonds with walnuts or pistachios.
• If you prefer a less sweet biscotti, reduce the sugar slightly or use unsweetened dried cranberries.

Storage

Store biscotti in an airtight container at room temperature for up to two weeks. Their dry texture helps them keep well. For longer storage, freeze the biscotti in a sealed bag for up to three months. Reheat briefly in a low oven to restore crispness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried cranberries?

Fresh cranberries contain more moisture, which may affect the biscotti texture. It’s best to use dried sweetened cranberries for the correct consistency and sweetness.

Why do biscotti need to be baked twice?

The twice-baking process dries out the cookies, creating their signature crisp and crunchy texture that’s perfect for dipping in beverages.

Orange Cranberry Biscotti Recipe

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5 from 92 reviews

This Orange Cranberry Biscotti recipe produces crisp, flavorful Italian cookies perfect for dipping in coffee or tea. The dough is infused with fresh orange zest and studded with toasted almonds and sweet dried cranberries. Twice-baked to achieve the ideal crunchy texture, these biscotti are a delightful treat for holidays or everyday snacking.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: About 60 biscotti slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups (300 grams) all purpose plain flour
• 1 cup (200 grams) granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon fine salt

Add-ins

• ¾ cup dried sweetened cranberries
• ½ cup almonds

Wet Ingredients

• ⅓ cup (75 grams) melted unsalted butter
• 2 eggs
• Zest of 1 orange

Instructions

1. Preheat and Toast Almonds: Preheat your oven to 350°F (180°C). Spread the almonds on a baking sheet and toast them in the oven for 8 to 10 minutes until fragrant and slightly browned. Set aside to cool.
2. Prepare Baking Sheets: Leave the oven on. Line a large baking sheet or two smaller sheets with non-stick parchment paper to prepare for baking the biscotti logs and slices later.
3. Infuse Sugar with Orange Zest: Pour the granulated sugar into a large mixing bowl. Finely grate the orange zest directly onto the sugar, then rub it in with your fingertips or the back of a spoon. This flavors the sugar and gives it an appealing color.
4. Combine Dry Ingredients: Add the all-purpose flour, baking powder, and fine salt to the bowl with the orange-infused sugar. Whisk these dry ingredients together until evenly mixed.
5. Add Wet Ingredients: Create a well in the center of the dry mixture. Crack the eggs into the well, then add the melted and cooled unsalted butter.
6. Mix Dough: Using a fork, whisk the wet ingredients together, gradually incorporating the dry ingredients from the sides. Once partially combined, switch to a wooden spoon or clean hands to finish mixing the dough.
7. Add Nuts and Cranberries: As the dough starts to come together, fold in the toasted almonds and dried sweetened cranberries evenly throughout.
8. Form Dough Ball: Turn the dough out onto a lightly floured surface and knead gently just until it forms a cohesive ball. Avoid overkneading to keep the texture tender.
9. Optional Chilling: If the dough feels sticky, refrigerate it for 30 minutes to make it easier to handle. Otherwise, proceed directly to shaping.
10. Shape Logs: Divide the dough into three equal portions. Roll each portion into a 12-inch (30 cm) long log. Place the logs on the prepared baking sheet. If desired, smooth the surface of each log with a wet hand for a neater appearance.
11. First Bake: Bake the logs at 350°F (180°C) for 25 to 30 minutes until they are browned and firm to the touch.
12. Cool Slightly: Remove the logs from the oven and let them cool on the baking sheet for 10 minutes, which will make slicing easier.
13. Lower Oven Temperature: Reduce the oven temperature to 300°F (150°C) to prepare for the second bake.
14. Slice Biscotti: While still warm, cut each log diagonally into 20 slices. Use a sharp serrated knife and, if needed, a gentle sawing motion to prevent crumbling.
15. Second Bake: Arrange the slices cut side up on the baking sheets. Bake at 300°F (150°C) for 10 to 15 minutes until they begin to dry out. This second bake makes the biscotti crisp.
16. Cool Completely: Transfer the biscotti to a wire rack and allow them to cool completely before serving or storing. They will become crunchier as they cool.

Notes

• For easier slicing, let the biscotti logs cool slightly but slice while still warm.
• Storing biscotti in an airtight container keeps them fresh and crunchy for up to two weeks.
• You can substitute almonds with other nuts like pistachios or walnuts if preferred.
• The dough can be refrigerated for 30 minutes if it’s too sticky to handle easily.
• Using fresh orange zest is crucial for vibrant flavor; avoid pre-packaged dried zest.

Keywords: biscotti, orange zest, cranberry, almond, Italian cookies, twice-baked, crunchy cookies, holiday cookies, coffee cookies