Cranberry Orange Biscotti
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
24 biscotti
-
Calories
113 kcal
-
Course
Baked Goods
-
Cuisine
Italian
Cranberry Orange Biscotti
Description
This biscotti starts with pulsed fresh cranberries and almonds, giving the cookies a fine but noticeable nutty and fruity texture. Butter and sugar are creamed together before incorporating eggs to create a rich dough enhanced by fresh orange zest and juice for a citrus note. Baking powder is included as leavening.
The dough is divided into two logs and shaped into long flat loaves on parchment-lined sheets. The first bake begins to set the dough, after which the loaves are sliced and baked again to dry out the cookies and create the characteristic biscotti crunch.
These biscotti can be customized by substituting whole wheat flour or alternative nuts like pistachios or walnuts. They keep well and can be frozen for up to three months. Their sturdy texture makes them suitable for dipping into coffee or tea.
Ingredients
- 1 cup cranberries fresh
- 3/4 cup almonds whole
- 1/2 cup butter softened
- 1/2 cup sugar
- 2 egg
- 1/2 teaspoon kosher salt
- 1 tablespoon orange zest (from about 1 orange)
- 1/4 cup orange juice fresh-squeezed or bottled is fine
- 1.5 teaspoons baking powder
- 2 3/4 cups all-purpose flour
Instructions
- Prepare a baking sheet by lining it with parchment paper. Preheat the oven to 350 degrees.
- Pulse the cranberries (1 cup) and whole almonds (3/4 cup) in a food processor until finely chopped. Set aside.
- In a large bowl, cream together softened butter (1/2 cup) and sugar (1/2 cup). Add eggs one at a time, and mix for a few more minutes until well combined.
- Add the kosher salt (1/2 teaspoon), orange juice (1/4 cup) and zest (1 tablespoon), and baking powder (1.5 teaspoons). Mix until well combined.
- Gently stir in the flour (2 3/4 cups) until just combined. Fold in the almond and cranberry mixture.
- Divide dough into two parts. Spoon the dough onto the prepared parchment paper and, using extra flour to coat your hands and the top of the dough, form into two long flat loaves (approximately 4" by 13" each). This can be a bit tricky and they will look messy- don't stress out if the loaves aren't beautiful :-)
- Bake the loaves for 30 minutes or until just starting to become golden brown.
- Remove from oven and allow to cool for 10 minutes. Turn oven temperature down to 300 degrees.
- Once cool, slice the loaves into 3/4" slices and place back on the baking sheet, cut side up.
- Bake for another 20 minutes.
- Allow to cool on a wire rack.
Notes
- Biscotti freeze well in airtight containers for up to three months.
- Whole wheat flour can replace all-purpose flour using 2.5 cups instead of 2.75 cups.
- Other nuts like pistachios, walnuts, or pecans may be used instead of almonds.
- Using pre-sliced or chopped nuts instead of pulsing them is also an option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24biscotti
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 88mg | 4% |
| Potassium | 95mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
