Description
These Orange Cranberry Biscotti are delightfully crunchy twice-baked cookies infused with zesty orange and studded with tart dried cranberries. Perfect for dipping into coffee or tea, they feature a subtle sweetness balanced by white chocolate drizzles, making for a festive and flavorful treat.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 tablespoon orange zest (from 2-3 medium oranges)
- 2 large eggs, at room temperature
- 2 tablespoons fresh squeezed orange juice (from ½ medium orange)
- ½ teaspoon vanilla extract
Add-ins and Garnishes
- ¾ cup dried cranberries
- 4 oz. white chocolate, chopped
- ½ – 1 tablespoon coconut oil
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C), or 130°C if using a fan oven. Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined. Set this mixture aside for later incorporation.
- Cream Butter, Sugar, and Orange Zest: In a large bowl, using a mixer or hand whisk, cream the softened butter, granulated sugar, and fresh orange zest together until the mixture is smooth and well combined, releasing the orange aroma.
- Add Wet Ingredients: Beat in the eggs, fresh orange juice, and vanilla extract into the creamed butter mixture. Continue mixing until the ingredients are evenly blended.
- Combine Dry and Wet Mixtures; Fold in Cranberries: Gradually add the flour mixture to the wet ingredients, mixing well to form a thick, sticky dough. Fold in the dried cranberries gently to evenly distribute them throughout the dough.
- Shape the Dough Logs: Divide the dough and spoon it into two logs approximately 2 inches wide by 12 inches long. Grease your fingers lightly and smooth the surface of the logs for even baking.
- First Bake: Place the logs on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes until they turn a light golden color and feel firm when touched.
- Cool the Logs: Remove the logs from the oven and allow them to cool completely on the baking sheet for about 30 to 40 minutes, which makes slicing easier and cleaner.
- Slice and Second Bake: Using a sharp knife, slice the logs on the diagonal into 1-inch thick biscotti pieces. Lay the slices cut side down on the baking sheet. Bake the slices for 15 to 20 minutes, flipping them once halfway through baking to ensure even crisping. Then, allow them to cool completely.
- Melt White Chocolate: Melt the chopped white chocolate in 30-second increments in the microwave, stirring after each interval to avoid burning. Gradually stir in the coconut oil until the chocolate reaches a smooth, drizzleable consistency.
- Decorate the Biscotti: Dip each biscotti in the melted white chocolate or drizzle the chocolate over them. Optionally, garnish with chopped nuts or additional orange zest for extra texture and flavor. Allow the chocolate to set before serving.
Notes
- Ensure the eggs and butter are at room temperature for the best mixing results.
- Cooling the logs completely before slicing helps prevent the biscotti from crumbling.
- Adjust the amount of coconut oil in the chocolate to achieve your preferred thickness for dipping or drizzling.
- Store biscotti in an airtight container at room temperature for up to two weeks, perfect for making ahead.
- For a dairy-free version, substitute the butter with a plant-based alternative and use dairy-free white chocolate.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
