Description
A delightful Cranberry Orange Biscotti recipe that combines the bright zest of orange with tart dried cranberries and optional crunchy pistachios. These twice-baked Italian cookies are crisp, flavorful, and perfect for enjoying with coffee or tea.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon orange zest (from about 1 orange)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Add-ins
- 3/4 cup dried cranberries
- 1/2 cup chopped pistachios (optional)
For Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each. Then mix in the orange zest, vanilla extract, and almond extract if using.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in Add-ins: Gently fold in the dried cranberries and chopped pistachios if desired.
- Shape Dough Logs: Divide the dough into two equal parts and shape each into a log about 12 inches long on the prepared baking sheet.
- Flatten Logs: Slightly flatten the logs with your hands so they are approximately 1 inch high.
- Apply Egg Wash: Whisk together the remaining egg and 1 tablespoon water to make an egg wash, then brush it over the tops of the dough logs.
- First Bake: Bake the logs at 350°F (175°C) for 25 to 30 minutes, or until firm and lightly golden brown.
- Cool Logs: Remove from oven and let the logs cool on the baking sheet for 10 minutes.
- Lower Oven Temperature: Reduce oven heat to 325°F (163°C) for the second bake.
- Slice Logs: Transfer the logs to a cutting board and slice into 1-inch diagonal pieces using a sharp serrated knife.
- Second Bake: Place biscotti slices cut side down on the baking sheet.
- Bake Until Crisp: Bake at 325°F (163°C) for 10 to 12 minutes, flipping the biscotti halfway through baking until golden and crisp.
- Cool Completely: Transfer biscotti to a wire rack and allow to cool completely before serving.
- Serve: Enjoy your cranberry orange biscotti as a snack or paired with your favorite hot beverage.
Notes
- You can omit the almond extract if you prefer a milder flavor.
- Chopped pistachios add a nice crunch, but you can leave them out or substitute with other nuts.
- Ensure the biscotti are completely cooled to achieve the perfect crisp texture.
- Store cooled biscotti in an airtight container for up to two weeks.
- For gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
