Cranberry Orange Biscotti
These cranberry orange biscotti are crisp and bursting with citrus and cranberry flavor. Twice-baked and finished with a white chocolate drizzle, they’re ideal for dunking or gifting. The dough comes together easily and slices cleanly for perfect biscotti every time.
Servings: 16
Equipment
Ingredients
- ¾ Cup granulated sugar
- ½ Cup unsalted butter melted
- 1 orange zest
- 2 Tablespoons orange juice
- 1 ½ Tablespoons brandy
- 3 eggs
- 2 ¾ Cups all purpose flour
- 1 ½ Teaspoons baking powder
- ¼ Teaspoon salt
- ⅔ Cup dried cranberries
For the Topping
- 4 Ounces white chocolate chopped
- ¼ Cup dried cranberries chopped
Instructions
- Combine sugar, butter, orange zest, orange juice and brandy in a large bowl, stirring until smooth.
- Whisk in the eggs one at a time and then stir in flour, baking powder and salt. Mix in the cranberries, cover dough and chill for 30 minutes.
- Preheat oven to 350°F and line a baking sheet with parchment paper. Using moistened hands, shape dough into 2 (10 x 4 inch) loaves on prepared baking sheet. Bake for 22 minutes or golden. Transfer loaves to a wire rack and cool for 15 minutes.
- Cut loaves into ½ inch slices. Place slices cut side down on baking sheet; bake 7 to 9 minutes. Turn slices over and bake for 7 to 9 minutes more or until golden. Cool.
- Line a baking sheet with parchment paper. Melt chocolate in the microwave, stirring occasionally until smooth. Use a fork to drizzle chocolate over the biscotti.
Notes
Chill the dough: This makes it easier to shape and slice.
Use moistened hands: Prevent sticking when shaping the loaves.
Slice gently: A serrated knife works best to avoid crumbling.
Don’t overbake: Watch the second bake so they stay crisp but not hard.
Use parchment: Bake the cookies on good quality parchment sheets. This is how you get the biscotti crisp and crumbly.
Use moistened hands: Prevent sticking when shaping the loaves.
Slice gently: A serrated knife works best to avoid crumbling.
Don’t overbake: Watch the second bake so they stay crisp but not hard.
Use parchment: Bake the cookies on good quality parchment sheets. This is how you get the biscotti crisp and crumbly.
Nutrition
Calories: 242kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 102mg | Potassium: 59mg | Fiber: 1g | Sugar: 18g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg
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