Cranberry Orange Biscotti
These Cranberry Orange Biscotti are crisp, flavorful, and perfect for cozy mornings or festive gifting with bright citrus and tart cranberries.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Sharp serrated knife
- Cooling rack
Ingredients
- 2 cups all-purpose flour the base of our biscotti dough, providing structure
- 1 cup granulated sugar for sweetness and a slight crunch
- 1/2 cup unsalted butter softened, brings richness and tenderness
- 3 large eggs bind everything together and add moisture
- 1 teaspoon baking powder helps the dough rise slightly for a lighter texture
- 1/2 teaspoon salt enhances all the flavors
- 1 cup dried cranberries adds tartness and chewiness
- 1/2 cup chopped candied orange peel for bursts of sweet citrus flavor
- 1 teaspoon vanilla extract adds depth and warmth
- 1 teaspoon orange zest the star ingredient that brightens the entire cookie
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This usually takes about 2-3 minutes using an electric mixer on medium speed.
- Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and freshly grated orange zest to infuse the dough with vibrant citrus aroma.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the biscotti tender yet crisp.
- Gently fold in the dried cranberries and chopped candied orange peel, distributing them evenly throughout the dough for consistent flavor in every bite.
- Divide the dough in half. On your prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide. Press gently to flatten the tops slightly for even baking.
- Bake the logs for 25-30 minutes, or until golden brown and firm to the touch. Remove from the oven and let cool for about 10 minutes. This first bake sets the shape and partially cooks the biscotti.
- Using a sharp serrated knife, slice each log diagonally into 1/2-inch thick slices. Lay the slices cut side down on the baking sheet. Bake for an additional 10-15 minutes, turning once halfway through, until crisp and lightly browned. This twice-baking process creates the signature biscotti crunch.
- Transfer the biscotti to a cooling rack and let cool completely. Once cooled, they are ready to enjoy alongside your favorite hot beverage or to package for gifting.
Notes
- Chill the dough for 20-30 minutes if it feels too sticky to handle easily.
- Reduce the second bake time slightly to avoid overly hard biscotti.
- Use a sharp serrated knife and slice gently with a sawing motion to prevent crumbling.
- Dip cooled biscotti in melted chocolate for an indulgent twist.
- Store in an airtight container at room temperature for up to two weeks or freeze for up to three months.