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Cranberry Orange Biscotti Recipe

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4.3 from 219 reviews

  • Author: Ava
  • Total Time: 1 hour 5 minutes
  • Yield: 14 servings

Description

This Cranberry Orange Biscotti recipe creates a delightful crunchy cookie bursting with the tartness of dried cranberries and the bright zest of fresh orange. Perfectly balanced with ginger and vanilla, these biscotti are ideal for dipping in coffee or tea and make an excellent treat for holiday gatherings or everyday indulgence.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup sweetened dried cranberries
  • Pinch ground ginger

Wet Ingredients

  • ¾ cup granulated sugar (plus more for sprinkling)
  • 2 eggs (at room temperature, plus 1 egg white, divided)
  • 1 orange (zested)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325˚F (163˚C) and line a large baking sheet with parchment paper to prevent sticking and for easy transfer.
  2. Mix Wet Ingredients: In a large bowl, whisk together ¾ cup granulated sugar, the 2 whole eggs, and the fresh orange zest by hand until the mixture becomes pale yellow, about 2 minutes. Then add the ground ginger and vanilla extract, stirring until fully combined.
  3. Combine Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, baking powder, and salt to ensure even mixing and to avoid lumps.
  4. Form the Biscotti Dough: Add the sifted dry ingredients and sweetened dried cranberries into the wet mixture. Stir everything together with a wooden spoon until fully incorporated into a sticky dough.
  5. Shape the Dough: Lightly flour the prepared baking sheet and transfer the sticky dough onto it. Sprinkle a little flour on top and shape the dough into an even rectangle approximately 4 inches wide and 14 inches long, adding more flour as needed to help with shaping.
  6. Egg White Glaze and Sugar Sprinkle: Lightly beat the remaining egg white and brush it evenly over the top and exposed surfaces of the dough. Then sprinkle granulated sugar on top to add a sweet crunch.
  7. First Bake: Bake the dough in the preheated oven for 30 minutes, until firm to the touch and lightly golden on the edges.
  8. Slice the Biscotti: Remove from the oven and carefully slide the parchment paper with the dough onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices for the classic biscotti shape.
  9. Second Bake to Crisp: Arrange the sliced biscotti cut side down on the baking sheet and bake again for 10 minutes. Halfway through, flip the biscotti to the other side to ensure even crisping.
  10. Cool and Serve: Allow the biscotti to cool completely on a wire rack before serving. Enjoy with your favorite coffee or tea.

Notes

  • The dough will be sticky, which is normal and helps achieve the signature crisp texture of biscotti.
  • If you prefer less sweetness, reduce granulated sugar slightly or opt for unsweetened dried cranberries.
  • To intensify the orange flavor, you can add a teaspoon of fresh orange juice or more zest.
  • Store biscotti in an airtight container at room temperature for up to two weeks; they also freeze well.
  • Use a serrated knife for clean slices to avoid crumbling.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/cranberry-orange-biscotti-recipe/