Orange Cranberry Biscotti Recipe

4.85 from 72 votes

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These biscotti are incredibly delicious cookies with zingy orange flavor and the tang of dried cranberries, perfect for the holidays but also year-round!

Prep Time15

Cook Time45

Cooling Time10

Total Time1 10

Servings: biscotti

Author: Marcellina

Ingredients

2 ½ cups (300 grams) all purpose plain flour
1 cup (200 grams) granulated sugar
¾ cup dried sweetened cranberries
½ cup almonds (whole or coarsely chopped)
⅓ cup (75 grams) melted unsalted butter
2 eggs (large or extra large eggs)
1 orange (zest only)
1 teaspoon baking powder
¼ teaspoon fine salt

Instructions

Be sure to measure the flour correctly. Stir the flour to loosen, then spoon it into measuring cups without packing. Never dip and scoop into the flour. Level the top off with a knife. Or use scales.
Preheat oven to 350°F/180°C.
Spread almonds onto a baking sheet and toast in the oven for 8-10 minutes. Set aside to cool.
Leave the oven on. Line a large baking sheet or two smaller baking sheets with parchment paper.
Pour the granulated sugar into a large mixing bowl and finely grate the orange zest into the bowl and onto the sugar. With your fingertips or the back of a spoon, rub the orange zest into the sugar. The sugar will become an orangy color.
Add the flour, baking powder and salt and whisk to combine.
Make a well in the center of the dry ingredients.
Break the eggs into the well and the melted, cooled butter.
Use a fork to whisk together the wet ingredients slowly incorporating part of the dry ingredients.
Before the dry ingredients are completely mixed in, switch to a wooden spoon or clean hands (which may be easier), to finish incorporating the dry ingredients.
As the mixture starts to come together, add the roasted and cooled almonds and the dried sweetened cranberries.
Turn out onto a lightly floured surface and knead very lightly to form a ball. The dough should be firmer than cookie dough.
If the mixture is sticky, refrigerate for 30 minutes to make the dough easier to handle. Otherwise, you can go right on to the next step.
Divide the dough into three equal portions.
Roll each portion into a 12inch/ 30cm log. Place logs onto a lined baking sheet and, this is optional, using a wet hand, smooth the surface of the dough.
Bake for 25-30 minutes until browned and firm.
Removed from the oven and cool on baking sheets for 10 minutes.
Reduce the oven to 300°F/150°C.
While still warm, cut each log into 20 slices. Check my tips below on how to cut biscotti easily.
Return the biscotti cut side up to the baking sheets and bake in the oven for 10-15 minutes until beginning to dry. The biscotti will become more crisp as they cool.
Cool completely on a wire rack.

Notes

Tips for Success

Be sure to preheat the oven.
Toast the almonds for extra flavor.
If the dough is sticky, chill for 20 minutes.
Lower the oven temperature for the second bake.
Cut the biscotti while warm with a thin, serrated knife using a sawing motion.
Bake for longer if the biscotti aren't crunchy enough.
Biscotti will become more crunchy when cooled.

For more information, scroll up to the FAQ section and more.

Nutrition