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Orange Cranberry Biscotti is a perfect flavor combo and makes a delightful and delicious holiday gift!
Today we welcome Deb from Cooking on the Front Burners to the blog I’m drooling over this pretty and delicious orange cranberry biscotti. I love orange and cranberry together and the fact that it is drizzled with white chocolate makes it even better.
Holiday time can be busy and sometimes. you want to sit back and relax with a cup of your favorite hot beverage and want just a little something on the side. This is where Orange Cranberry Biscotti comes in.
What is Biscotti?
Biscotti originated in Italy and is a crisp rectangular twice-baked cookies containing nuts that is often used for dipping into tea or coffee.
Ingredients Needed
- Dried cranberries
- Orange juice and zest
- Butter
- Sugar
- Baking powder
- Eggs
- Flour. I prefer unbleached all purpose flour
- Salt
- White chocolate. Can use chips or a white chocolate bar.
How to Make Orange Cranberry Biscotti
- Mix your biscotti dough together mixing dry ingredients in one bowl and wet ingredients in another bowl.
- Soak your dried cranberries in a boil of boiling water for 2 minutes.
- Add dry ingredients into wet ingredients and stir to combine.
- Add cranberries into dough mixture and stir to incorporate.
- Spray hands with PAM then divide dough in half and shape into a 4″by 8″ rectangle
- Bake for 25-30 minutes (or until light golden brown and edges start to brown)
- Place parchment paper on cooling rack for 15 minutes
- Slice each log into 1/2-3/4″ slices then place (cut side down) on cookie sheet (no paper) and bake again for about 8-10 minutes turning halfway through.
- After it has cooled drizzle with white chocolate.
Tips for Making Biscotti
- Use a serrated knife, like a bread knife using a sawing motion to get a nice clean cut.
- If you want long slices like a coffee shop biscotti, slice the logs at an angle.
- Allow the biscotti to cool for 10 minutes after the first bake. If you cut them too soon they will crumble and if you let them cool too long they will be hard to cut.
- Allow to cool completely on a wire rack after baking them the second time. This will allow them to crisp up.
Frequently Asked Questions
Is Biscotti suppose to be hard?
Yes, it is! It is hard and crispy and perfect for dipping into your favorite hot drink where it softens.
How long will it last?
Stored in an airtight container they will last two weeks. Do not refrigerate.
Can you freeze biscotti?
It can be frozen for up to 3 months when placed in an airtight container. The dough can also be frozen.
More more delicious cranberry recipes try these:
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Orange Cranberry Biscotti
Ingredients
- 1 cup dried cranberries
- 3 Tbsp orange juice
- 1/2 cup melted butter
- 3/4 cup sugar
- 2 tsp baking powder
- 2 eggs
- 1 tbsp orange zest zest from 1 orange
- 2 1/2 cups flour
- 1/4 tsp salt
- 3 oz. white chocolate not white chips or it doesn’t melt good
Instructions
- Place dried cranberries in a bowl and add boiling water for 2 minutes then drain well.
- In a large bowl combine the sugar, orange juice, zest, and butter with a whisk until well mixed then add one egg at a time
- In a separate bowl combine the flour, baking powder and salt
- Add flour mixture to wet ingredients and mix until incorporated
- Add cranberries and mix well then chill dough for 30 minutes
- Preheat oven to 350 and line a cookie sheet with parchment paper
- Spray hands with PAM then divide dough in half and shape into a 4″by 8″ rectangle
- Bake for 25-30 minutes (or until light golden brown and edges start to brown)
- Place parchment paper on cooling rack for 15 minutes
- Slice each log into 1/2-3/4" slices then place (cut side down) on cookie sheet (no paper) and bake again for about 8-10 minutes turning halfway through.
- Biscotti should be crispy. Remove and cool.
- In a small bowl place white chocolate and microwave on high stirring every 10 seconds until just melted – watch so it does not burn
- Drizzle with a fork over one side of biscotti
- Place in refrigerator to harden (I keep my biscotti in the refrigerator in an air tight container)
Tips & Notes:
- Use a serrated knife, like a bread knife using a sawing motion to get a nice clean cut.
- If you want long slices like a coffee shop biscotti, slice the logs at an angle.
- Allow the biscotti to cool for 10 minutes after the first bake. If you cut them too soon they will crumble and if you let them cool too long they will be hard to cut.
- Allow to cool completely on a wire rack after baking them the second time. This will allow them to crisp up.
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Nutrition Facts:
Maria says
Super easy, delish! My new holiday or any day treat! Do you turn over at 5 mins in 2nd baking?