Description
Cranberry Orange Biscotti is a crisp, twice-baked Italian cookie combining tart dried cranberries with bright citrusy orange zest, perfect for dipping in coffee or tea.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 3/4 cup dried cranberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, beat the eggs, then mix in melted butter, vanilla extract, and orange zest.
- Add wet ingredients to the dry mixture and stir until a dough forms.
- Fold in the dried cranberries.
- Divide dough in half and shape each half into a 12-inch-long, 2-inch-wide log.
- Place logs on prepared baking sheet and bake for 25–30 minutes, until lightly golden and firm.
- Remove from oven and let cool for 10–15 minutes.
- Using a serrated knife, slice logs diagonally into ½-inch thick pieces.
- Lay slices cut side down on the baking sheet and bake for 10–12 minutes.
- Flip slices and bake the other side for 8–10 minutes or until crisp.
- Cool completely on a wire rack before serving or storing.
Notes
Add white chocolate chips for extra sweetness.Swap dried cranberries for dried cherries or apricots.Add chopped nuts like almonds or pistachios for crunch.Dip ends of biscotti in melted chocolate for decoration.Store in an airtight container for up to 2 weeks or freeze for 3 months.
Nutrition
- Serving Size: 1 biscotti
- Calories: 110
- Sugar: 8g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
