The warm aroma of freshly baked Cranberry Orange Biscotti fills your kitchen as the sweet citrus and tart cranberry dance in the air. Imagine the inviting crunch of each biscotti, a treat that promises not only a satisfying snack but also brightens your day. As you prepare to enjoy these delightful cookies, it’s hard not to feel a wave of nostalgia. Perhaps you remember nibbling on biscotti during cozy winters by the fireplace, sipping hot cocoa or coffee, and sharing smiles with loved ones. Whether you’re looking to impress guests at a holiday gathering or simply treat yourself, these Cranberry Orange Biscotti will certainly uplift your spirits.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cranberry Orange Biscotti
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cranberry Orange Biscotti

With its perfect balance of sweet and citrusy flavors, this recipe for Cranberry Orange Biscotti should have a special place in your recipe collection. They are not just delightful to eat but also incredibly easy to make. So gather your ingredients and get ready to whip up a batch that might just become your new go-to favorite!

Why You’ll Love This Recipe

Simple & Quick: This recipe takes just about 5 minutes of prep time, making it an easy choice for busy bakers.
Irresistible Flavor: The tangy cranberries complement the zesty orange, making every bite bursting with flavor.
Eye-Catching Appeal: With their golden finish and pops of red from the cranberries, they’re perfect for holiday treats or gifting.
Flexible Serving: Enjoy them as a perfect snack, alongside breakfast, or paired with your favorite hot drink.
Diet-Friendly Options: Easily adaptable for gluten-free baking by using your favorite gluten-free flour mix.

Ingredients You’ll Need

1 medium-sized egg: Provides structure and moisture; essential for the biscotti’s texture.
1 egg yolk: Adds richness and helps create a tender crumb; don’t skip it for the best texture.
½ cup + 2 Tbsp (125 grams) sugar: Sweetens the dough and helps with browning; substitute with coconut sugar for a twist.
2 tablespoons (30 grams) unsalted butter, melted: Adds flavor and helps achieve a crispy exterior; can be replaced with olive oil for a healthier option.
1 teaspoon vanilla extract: Contributes depth of flavor; opt for pure vanilla for optimal taste.
2-3 medium-sized orange zest: The zest brightens the biscotti, enhancing the overall flavor and aroma.
1 tablespoon honey: Adds a subtle sweetness and helps with moisture; maple syrup works as a nice alternative.
2 cups + 1 Tbsp (260 grams) all-purpose flour: The base for your biscotti; use a gluten-free flour mix if needed.
½ teaspoon ground cinnamon: A warm spice to add depth; it pairs beautifully with the orange and cranberry.
1 teaspoon baking powder: Essential for rising; ensures a light and crispy texture.
⅛ teaspoon fine salt: Balances sweetness; enhances the overall flavor of the biscotti.
1 cup (100 grams) toasted hazelnuts (optional): Provides a crunchy, nutty element; feel free to swap with almonds if you prefer.
1 ¼ cup (160 grams) dried cranberries: They bring tartness and sweetness; look for unsweetened to reduce sugar.
1 egg (to brush the biscotti logs): Gives a beautiful finish and sheen; use milk as a non-dairy option if needed.
3 tablespoons coarse pearl sugar: For topping; it adds texture and a lovely sparkle but can be omitted for a simpler look.

How to Make Cranberry Orange Biscotti

Preheat and Prepare: Begin by preheating your oven to 360°F (180°C) and lining a baking sheet with parchment paper or a silicone mat. This step is crucial as it ensures your biscotti won’t stick and allows for easy cleanup later. While the oven warms up, take a moment to combine flour, salt, and baking powder in a bowl, stirring until thoroughly mixed. Setting this aside gives your dry ingredients time to blend flavors.

Whisk Wet Ingredients: In another bowl, beat 1 egg and the egg yolk together with the sugar using a stand mixer fitted with a whisk attachment or with a handheld mixer. Aim for a pale and fluffy mix, which should take about two minutes. Gradually, add the melted butter followed by the vanilla extract, honey, and your fragrant orange zest. Mixing them together until well combined will create a luscious, flavorful base for your biscotti.

Combine Dry Ingredients: Carefully incorporate the flour mixture into the wet ingredients while the mixer is on a low speed, doing this in batches rather than all at once. This will help prevent any dry spots in your dough. As you continue mixing, add in the dried cranberries and chopped hazelnuts, ensuring they’re evenly distributed throughout the dough. A rubber spatula can help scrape down the sides for perfect incorporation.

Shape the Logs: Once your dough is nicely mixed, transfer it to a clean work surface. If your dough feels sticky, don’t worry; instead of adding flour, wet your hands slightly to help shape it. Divide the dough into two or three equal portions, shaping each into logs about 10 inches long. These will spread and puff while baking, so it’s essential to give them room on the baking sheet, pressing them gently to flatten slightly.

Brush and Bake: For a shiny finish, brush the tops of the logs lightly with a beaten egg, using about half an egg for best coverage. Now, it’s time to bake! Place the logs in your preheated oven and let them bake for 25 to 30 minutes, or until they’re firm and a lovely golden color. It’s part of the magic of baking; you’ll start to notice the delicious scents wafting through your kitchen.

Cool and Slice: Once out of the oven, transfer the baking sheet to a cooling rack, allowing the logs to rest for about ten minutes. During this time, reduce your oven temperature to 250°F (120°C). After cooling slightly, move the logs to a cutting board and slice them diagonally into about ½-inch thick pieces using a sharp knife. A gentle sawing motion works best here to achieve neat edges.

Bake Again for Crunch: Place your biscotti slices cut side up back on the baking sheet. Return them to the oven for another 10 minutes on each side, for a total of 20 minutes of crisping. If you prefer a crunchier texture, feel free to leave them a little longer, but keep an eye on them so they don’t brown too much. Your kitchen will smell incredible, a sign that these beauties are nearly ready!

Cool Completely: Allow the **Cranberry Orange Biscotti** to cool completely on a wire rack. Once cooled, they can be stored in airtight containers or pretty tins, making them a perfect gift for loved ones or a delightful treat for yourself that lasts about two weeks. Seriously, try to resist sneaking a few right away!

Storing & Reheating

To store your Cranberry Orange Biscotti, simply place them in an airtight container at room temperature, where they will stay fresh for up to two weeks. For longer storage, consider refrigerating them in a well-sealed container for up to three weeks. If you’d like to keep them even longer, freeze the biscotti in a freezer-safe bag for up to three months. When ready to enjoy, simply re-crisp them in the oven at 350°F (175°C) for about 5-10 minutes, restoring that ideal crunch and bringing back their divine flavor.

Chef’s Helpful Tips

Avoid overmixing your dough after adding in the flour; this can lead to tough biscotti.
Ensure your eggs are at room temperature, which helps them blend better with other ingredients.
If your dough feels too sticky, remember to wet your hands instead of adding extra flour.
Adjust your baking time slightly if you slice thicker or thinner biscotti — thinner slices might crisp up faster.
Enhancing flavors is easy! Consider adding a touch of nutmeg or swap cranberries for chopped dry apricots for a delightful twist.
These biscotti make great gifts — package them nicely, perhaps with a hot beverage to enjoy alongside!

The perfect balance of cranberry and orange in this recipe creates a delicious treat that’s sure to impress. As you embark on making these crunchy delights, I encourage you to play with flavors and ingredients to find your perfect version. Serve them alongside coffee, give them as gifts, or simply keep them around for an indulgent treat yourself. Enjoy each bite, knowing you’ve created something truly special!

Recipe FAQs

Can I make these biscotti gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend includes xanthan gum as it helps mimic the binding properties of gluten.

How can I add more flavor to my biscotti?

Consider mixing in some spices like nutmeg or even a bit of almond extract for a different taste. You can also experiment with other nuts or dried fruits like raisins or apricots.

Can I store these biscotti in the freezer?

Yes, biscotti freeze wonderfully! Just make sure they are fully cooled before placing them in a freezer-safe bag or container. They can be stored for up to three months.

What is the best way to enjoy biscotti?

Biscotti pairs beautifully with coffee or tea, as their crunchy texture softens slightly when dipped. Enjoy them with a pleasant beverage for the perfect treat!

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Cranberry Orange Biscotti

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Author: Jennifer
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 12 biscotti 1x
Category: Dessert
Method: Baking
Cuisine: Italian

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Description

This Cranberry Orange Biscotti recipe combines bright citrus flavors and tart cranberries for a perfect treat. Easy to prepare, they’re ideal for sharing with friends or enjoying with coffee!

Ingredients

Scale

1 medium-sized egg
1 egg yolk
½ cup + 2 Tbsp (125 grams) sugar
2 tablespoons (30 grams) unsalted butter, melted
1 teaspoon vanilla extract
2–3 medium-sized orange zest
1 tablespoon honey
2 cups + 1 Tbsp (260 grams) all-purpose flour
½ teaspoon ground cinnamon
1 teaspoon baking powder
⅛ teaspoon fine salt
1 cup (100 grams) toasted hazelnuts (optional)
1 ¼ cup (160 grams) dried cranberries
1 egg (to brush the biscotti logs)
3 tablespoons coarse pearl sugar

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Instructions

Preheat oven to 360°F (180°C) and line a baking sheet.
Combine flour, salt, and baking powder in a bowl.
Whisk together the egg, egg yolk, and sugar until pale and fluffy.
Add melted butter, vanilla, honey, and orange zest to the egg mixture and combine.
Mix the flour mixture into the wet ingredients gradually.
Incorporate cranberries and hazelnuts into the dough.
Divide the dough into logs, shape, and flatten slightly.
Brush logs with beaten egg and bake for 25-30 minutes until golden.
Cool for 10 minutes, lower oven to 250°F (120°C).
Slice logs into ½-inch thick pieces and bake again for 10 minutes on each side.
Cool completely on a wire rack.

Notes

Ensure eggs are at room temperature for better blending.
Store biscotti in an airtight container for up to two weeks.
For a twist, substitute cranberries with chopped dry apricots.