Cranberry Orange Biscotti
Cranberry Orange Biscotti are delightfully crunchy and have dried cranberries and almonds in every bite. They're dipped in white chocolate to take them over the top! They're perfect for holiday baking and are great enjoyed alongside tea or coffee.
Servings: 38 biscotti
Calories: 115kcal
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter softened
- 3/4 cup granulated sugar
- 1.5 tablespoons orange zest
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup coarsely chopped toasted almonds see note 2
- 3/4 cup coarsley chopped dried cranberries
- 8 ounces white chocolate chopped, for dipping; see note 3
Instructions
- Preheat the oven to 350 degrees, and position the oven racks in the upper and lower thirds of the oven. Line (2) large rimmed baking sheets with parchment paper and set aside.
- In a small bowl, whisk the flour, baking powder, and salt until combined. Set aside.2 1/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- Place the butter, sugar, and orange zest in a large bowl. Beat on medium speed for 1 minute or until light and fluffy. Add the eggs one at a time on low speed just until incorporated. Beat in the vanilla.4 tablespoons unsalted butter, 3/4 cup granulated sugar, 1.5 tablespoons orange zest, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the flour mixture and beat on low speed until just combined. Fold in the almonds and cranberries.3/4 cup coarsely chopped toasted almonds, 3/4 cup coarsley chopped dried cranberries
- Knead the dough together with your hands while still in the bowl until it's cohesive (it's not sticky, so this doesn't take long). Divide in two equal pieces and place on one of the prepared baking sheets. Form into (2) 12" x 2" logs and bake on the middle rack for 30-35 minutes, or until golden brown. Reduce the oven temperature to 275 degrees.
- Allow the dough to cool for 10 minutes, then place on a cutting board. Using a serrated knife, cut slightly on the bias into 1/2" thick slices and place cut side down on the prepared baking sheets. Bake at 275 degrees for 30-40 minutes, or until golden brown and crisp. Cool completely on wire racks.
- Melt the chocolate in a double boiler or microwave according to package instructions. Dip the biscotti in the chocolate and place on the parchment lined baking sheets until set. Enjoy!8 ounces white chocolate
Notes
- Pro tip: Prepare the biscotti up to a few days in advance or even freeze for up to 3 months prior to dipping them in white chocolate.
- To toast almonds, place on a rimmed baking sheet at 350 degrees for 8-10 minutes or until fragrant.
- Dipping the biscotti in white chocolate is optional but highly recommended as the flavor pairs perfectly with the cranberries and orange.
- Store biscotti in an air tight container for up to 3 weeks.
Nutrition
Serving: 1biscotti | Calories: 115kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 44mg | Fiber: 1g | Sugar: 10g