Cranberry Orange Biscotti

Name: Cranberry Orange Biscotti
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 14 slices
Ingredients: 6 Tablespoons unsalted butter; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 oranges; 2 cups all-purpose flour; 1 teaspoon baking powder; ½ cup dried cranberries; ¼ cup white chocolate; 1 Tablespoon coarse sugar

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
14 slices
Calories
209 kcal
Course
Breakfast
Cuisine
American

Cranberry Orange Biscotti

Nicole Henderson

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Homemade Biscotti gets a serious boost of citrus flavor with bright orange zest and chewy dried cranberries. Cranberry Orange Biscotti makes any coffee break more delicious!

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Ingredients

Servings

6 Tablespoons unsalted butter softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 oranges zested (divided)
2 cups all-purpose flour
1 teaspoon baking powder
½ cup dried cranberries
¼ cup white chocolate melted
1 Tablespoon coarse sugar or granulated, for garnish

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Instructions

Preheat oven to 350 degrees F.
In large mixing bowl, beat butter and 3/4 cup sugar until combined. Add in eggs and vanilla extract. Beat in zest of one orange. Slow add flour and baking powder. Fold in dried cranberries.
On a parchment paper lined baking sheet, shape dough into a 12 inch by 4 inch log, patting evenly. Bake for 25 minutes. Remove from oven and using a serrated knife, slice biscotti into 3/4-inch slices. Arrange upright on baking sheet and return to oven. Bake an additional 20 minutes. Remove from oven and cool completely on wire rack.
In small bowl mix zest of one orange with remaining 1 Tablespoon of coarse sugar (or granulated). Drizzle white chocolate on cooled biscotti and immediately sprinkle with orange sugar. Allow to set (about 15 minutes).
Store in air tight container or ziploc bag. Enjoy!

Notes

Use my homemade vanilla extract for delicious flavor.
Storing: Biscotti keeps well in a covered container or ziploc freezer bag. I tend to store mine in a ziploc bag with all the air pressed out. It has lasted for over a week. It probably could last longer, but I eat it all up before I can test that theory!
Pressing. Use your fingers to pat the dough evenly into the pan so the top of the biscotti turn out smooth and evenly baked.
Toppings. I love the coarse sugar and melted white chocolate on these. Candied Orange Peel cut up into small pieces would be delicious on these as well.

Nutrition Information

Show Details

Calories 209kcal (10%) Carbohydrates 34g (11%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Cholesterol 40mg (13%) Sodium 49mg (2%) Fiber 1g (4%) Sugar 19g (38%)