Cranberry Orange Biscotti
Crunchy and flavorful Cranberry Orange Biscotti made with dried cranberries and fresh orange zest. Perfect for dipping in coffee or gifting during the holidays.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Sharp knife
Ingredients
- 2 cups 250g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup 100g granulated sugar
- 1/2 cup 115g unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest from 1 orange
- 3/4 cup 100g dried cranberries
Instructions
Preheat and Prep:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar:
- In a large mixing bowl, beat softened butter and sugar together until light and fluffy.
Add Eggs and Flavors:
- Mix in eggs, one at a time, followed by vanilla extract and orange zest.
Combine Wet and Dry:
- Gradually add the dry ingredients to the wet mixture. Stir in the dried cranberries.
Shape Dough:
- Divide dough in half. Shape each half into a log about 10 inches long and 2 inches wide on the prepared baking sheet.
First Bake:
- Bake for 25-30 minutes or until the logs are golden and firm. Remove from oven and cool for 10 minutes.
Slice and Bake Again:
- Using a sharp knife, cut the logs diagonally into 1/2-inch slices. Arrange the slices on the baking sheet, cut side down.
Second Bake:
- Bake for another 10-12 minutes, flipping halfway through, until the biscotti are crisp.
Cool and Serve:
- Let the biscotti cool completely on a wire rack. Enjoy with coffee or tea!
Notes
- For extra crunch, you can toast the dried cranberries beforehand.
- Store biscotti in an airtight container for up to two weeks.
Nutrition Information (Per Serving):
- Calories: 150
- Carbohydrates: 20g
- Protein: 3g
- Fat: 7g
- Fiber: 1g