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
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.
Nutrition
- Serving Size: 1 biscotti
- Calories: 80
- Sugar: 4g
- Sodium: 25mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg