Description
Cranberry orange biscotti deliver a delightful symphony of zesty citrus and tart berries in every crisp, twice-baked slice. Elegant Italian cookies perfect for dunking into coffee or savoring as a light dessert you’ll surely enjoy.
Ingredients
Scale
Primary Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs
- 2/3 cup (100 grams) dried cranberries
Flavor Enhancers:
- 4 tablespoons (60 grams) unsalted butter, softened
- 2 teaspoons orange zest
- 1/2 teaspoon vanilla extract
Dry Ingredients:
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Calibrate the oven to 350F (175C) and arrange parchment paper on a baking sheet.
- Combine flour, baking powder, and salt in a mixing vessel, whisking thoroughly to distribute ingredients evenly.
- In a separate larger bowl, vigorously blend butter and sugar until the mixture transforms into a pale, airy consistency.
- Introduce eggs individually, thoroughly integrating each before adding the next to ensure smooth incorporation.
- Incorporate orange zest and vanilla extract, stirring until the aromatic elements are uniformly distributed.
- Gradually introduce dry ingredients into the wet mixture, stirring minimally to prevent overmixing.
- Gently fold dried cranberries throughout the dough, dispersing them evenly.
- Separate dough into two equal portions, shaping each into elongated logs approximately 10 inches long and 2 inches wide on the prepared baking sheet, maintaining 3 inches of separation.
- Roast for 25-30 minutes until logs acquire a delicate golden hue and feel firm when touched.
- Allow logs to rest on the baking sheet for 15 minutes, permitting initial cooling.
- Transfer logs to a cutting surface and slice diagonally into half-inch thick segments using a serrated knife.
- Arrange slices cut-side down on the baking sheet.
- Return to the oven, baking for 10-12 minutes, then flip slices and continue baking an additional 10-12 minutes until crisp and golden brown.
- Remove from oven and transfer to a wire rack, allowing complete cooling before serving.
Notes
- Achieve the perfect crumbly texture by not overmixing the dough, which can lead to tough biscotti.
- Experiment with alternative dried fruits like chopped apricots or blueberries for unique flavor variations.
- For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free flour blend, ensuring the same binding properties.
- Create a decadent finish by dipping cooled biscotti in melted dark chocolate or white chocolate for an extra indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 24
- Calories: 123 kcal
- Sugar: 7 g
- Sodium: 64 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 27 mg