Cranberry Orange Biscotti
If you’re searching for a crisp, flavorful treat that pairs beautifully with your morning coffee or…
Equipment
- Kitchen Scale(optional)
- Baking Sheet
- Stand mixer
Ingredients
Ingredients
- 4 tablespoonsunsalted butter57 grams room temperature (1/2 stick)
- 1/2 cupgranulated sugar100 grams
- 2 largeeggs100 grams room temperature
- 1 teaspoonpure vanilla extract4 grams
- 1/4 teaspoonalmond extract1 gram optional
- 1 1/4 cupsall purpose flour150 grams
- 1/4 cupalmond flour24 grams
- 1 teaspoonbaking powder4 grams
- 1 teaspoonorange zest2 grams
- 1 cupdried cranberries170 grams
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream 4 tablespoons unsalted butter and ½ cup granulated sugar on medium-high speed until light and fluffy, about 1 minute.
- Add 2 large eggs, 1 teaspoon pure vanilla extract, and ¼ teaspoon almond extract (optional). Mix on medium until combined, stopping to scrape down the sides and bottom of the bowl as needed.
- Add 1¼ cups all-purpose flour, ¼ cup almond flour, and 1 teaspoon baking powder. Mix on low just until no large lumps remain — do not overmix.
- Fold in 1 teaspoon orange zest and 1 cup dried cranberries until evenly distributed.
- Transfer the dough to the prepared baking sheet. Wet your hands or a spatula and pat the dough into an oval about 14 inches long, 3 inches wide, and ½ inch thick.
- Bake the log in the preheated oven for 20–22 minutes, or until the edges are golden brown.
- Remove the baking sheet from the oven and let the log cool on the sheet for 10 minutes.
- Using a serrated knife, slice the log into ½-inch-thick slices. Place the slices cut side up on the same (or a second) parchment-lined baking sheet, leaving a little space between slices.
- Bake the slices at 350°F for an additional 15–18 minutes, or until the biscotti are dry and golden brown.
- Allow the biscotti to cool completely on the baking sheet before transferring them to an airtight container.
Notes
Don’t over-mix the batter when you add the flour as this can overdevelop the gluten and your biscotti will become very dense.
The dough is very sticky. I find wetting your hands helps a lot when patting down the dough in the prepared baking pan.
The biscotti dough will keep well covered in the fridge for up to a week before baking. It can also be frozen, just wrap it securely and let it thaw in the fridge overnight before baking it.
Allow the biscotti to cool completely before storing.
The dough is very sticky. I find wetting your hands helps a lot when patting down the dough in the prepared baking pan.
The biscotti dough will keep well covered in the fridge for up to a week before baking. It can also be frozen, just wrap it securely and let it thaw in the fridge overnight before baking it.
Allow the biscotti to cool completely before storing.