Cranberry Orange Biscotti Recipe

These Cranberry Orange Biscotti are light and crunchy, filled with orange zest, sweet dried cranberries, and topped off with a drizzle of white chocolate.

Course Breakfast

Cuisine Italian

Prep Time 15

Cook Time 50

Total Time 2

Servings cookies

Calories 172kcal

Author Kelly Hamilton

Ingredients

10 tablespoon unsalted butter (at room temperature)
1⅓ cup granulated sugar
4 teaspoon orange zest (about 2 large oranges)
3 large eggs
2 teaspoon vanilla extract
3¼ cup all purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup dried cranberries
white chocolate for drizzling (optional but reccomendedl)

Instructions

Pre-heat your oven to 350°. Line a baking sheet with parchment paper and set aside.
In a large bowl, beat the butter, sugar, and orange zest together with an electric mixer until light adn fluffy. Add in the eggs 1 at a time. Mix in the vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to your butter mixture. Mix in the dried cranberries. The dough should be thick.
With lightly floured hands, divide the dough in half and place on the baking sheet. Shape the dough into two separate logs, about 10-12" long and 2-3" wide. Make sure to place your logs about 3-4" apart because they do spread as they bake. The dough will seem sticky, so just lightly dust it with flour and keep your hands floured while shaping the logs.
Bake for 30 minutes at 350° or until golden brown. Take the biscotti out of the oven and allow it to cool completely, about 45 minutes or so.
Once cooled, cut the loaves on a diagonal into slices that are about 1-1½ inches thick. I used a large chef's knife but you could also use a bread knife. Place the biscotti cut side down on the parchment paper-lined baking sheet.
Return to the oven at 350° and bake for 10 minutes. Then flip each biscotti oven gently and return to the oven for another 10 minutes. They should be lightly golden brown when done baking. Allow them to cool completely.
Optional but recommended: Melt white chocolate in 20-second increments (stirring in between) until melted and use a spoon to drizzle over cooled biscotti. Allow white chocolate to harden before serving.

Notes

Biscotti should be stored in an airtight container at room temperature and will keep for several weeks.
Be sure to let your biscotti cool completely before slicing it. If you cut it too soon, it will crumble!
For that classic oblong shape, cut the slices at a 45-degree angle across each log.
If you want your biscotti to be more crunchy, bake for a little longer! If you like them on the softer side, bake them for a little shorter. They seem soft when they come out of the oven but will harden up as they cool.

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