Cranberry and Orange Biscotti
A delightful treat combining the tangy sweetness of cranberries and the zesty flavor of oranges, perfect for enjoying with coffee or tea.
Servings: 16 pieces
Calories: 120kcal
Ingredients
Biscotti Base
- 115 g 115 g (1/2 cup) butter at room temperature
- 200 g 200 g (1 cup) white sugar
- 2 large 2 large eggs
- 1 tablespoon 1 tablespoon orange zest
- 1 teaspoon 1 teaspoon orange extract
- 1/2 teaspoon 1/2 teaspoon almond extract
- 340 g 340 g (2 3/4 cups) all-purpose flour
- 1 teaspoon 1 teaspoon baking powder
- 1/2 teaspoon 1/2 teaspoon baking soda
- 1/2 teaspoon 1/2 teaspoon salt
- 170 g 170 g (1 1/2 cups) sweetened dried cranberries
Instructions
Preparation
- Preheat your oven to 165 degrees C (325 degrees F) and line a baking sheet with parchment paper.
- In a large bowl, beat together the butter and sugar until creamy and fluffy.
- Add in the eggs, orange zest, orange extract, and almond extract. Mix until well combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until you have a compact dough.
- Gently fold in the sweetened dried cranberries, ensuring they are evenly distributed.
- Divide the dough into two equal portions and shape each into a log about 25 cm (10 inches) long. Place the logs on the prepared baking sheet, spacing them apart.
Baking
- Bake for 20-25 minutes or until the edges are lightly golden.
- Allow the logs to cool completely on a wire rack before slicing them diagonally into 1-cm (1/2-inch) thick pieces.
- Arrange the slices cut side down on the baking sheet and bake for an additional 7 minutes or until crispy and lightly golden.
Notes
Serve with coffee or tea. For gifts, package in a clear bag tied with a ribbon. Store in an airtight container to maintain crispness.