Name: Cranberry Orange Biscotti
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 medium-sized egg; 1 egg yolk; ½ cup + 2 Tbsp sugar; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; Zest from 2-3 medium oranges; 1 tablespoon honey; 2 cups + 1 Tbsp all-purpose flour; ½ teaspoon ground cinnamon; 1 teaspoon baking powder; ⅛ teaspoon fine salt; 1 cup toasted hazelnuts (optional); 1 ¼ cup dried cranberries; 1 egg (to brush the biscotti logs); 3 tablespoons coarse pearl sugar

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The irresistible aroma of freshly baked Cranberry Orange Biscotti fills your kitchen, wrapping around you like a warm hug on a chilly day. The golden-brown logs, dotted with vibrant dried cranberries and crunchy hazelnuts, beckon to be savored. You can almost imagine the satisfying crunch of these delightful treats as you dip them into a cup of tea or coffee. Picture sharing these with friends as you gather around a cozy fire during the holidays, exchanging stories and laughter.

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

Back when I first began baking, I stumbled upon a similar biscotti recipe from my grandmother’s old cookbook. I remember that feeling of delight, the way the sweet and tangy flavor enveloped my taste buds. It felt like a splash of sunshine on a winter’s day! Now, I often whip up these Cranberry Orange Biscotti during the festive season, knowing they’ll be a hit at any gathering. Their delightful texture and flavor make them positively addictive, and I can’t wait for you to try making them at home!

Why You’ll Love This Recipe

Simple & Quick: With just around 50 minutes of baking time, these biscotti come together in a snap, making them perfect for busy bakers.
Irresistible Flavor: Each bite is a melt-in-your-mouth experience — the citrus notes of orange paired with tart cranberries are pure bliss.
Eye-Catching Appeal: This biscotti doesn’t just taste good; its beautiful colors make it an impressive centerpiece for holiday gatherings.
Flexible Serving: Whether for breakfast, an afternoon snack, or a cozy evening with a friend, these are perfect anytime.
Diet-Friendly Options: If you’re looking for a twist, they can easily be adapted to gluten-free by using a suitable flour.

Ingredients You’ll Need

1 medium-sized egg & 1 egg yolk: These provide structure and moisture. Fresh eggs work best for optimal flavor.
½ cup + 2 Tbsp (125 grams) sugar: This contributes sweetness and aids in browning. You can replace it with a sugar substitute if necessary, but it may affect texture.
2 tablespoons (30 grams) unsalted butter, melted: Butter adds richness, but you could use coconut oil for a dairy-free version.
1 teaspoon vanilla extract: This enhances the overall flavor; use pure vanilla for the best results.
Zest from 2-3 medium oranges: The zest gives a fragrant kick. Make sure to only zest the orange skin, avoiding the bitter white pith.
1 tablespoon honey: This adds a lovely floral sweetness. Maple syrup is a great alternative if desired.
2 cups + 1 Tbsp (260 grams) all-purpose flour: Flour is the base of the dough. Consider using almond flour for a nutty flavor.
½ teaspoon ground cinnamon: This warm spice complements the oranges beautifully. Cardamom is a fun twist if you’re feeling adventurous.
1 teaspoon baking powder: Essential for lift, keep it fresh for the best results.
⅛ teaspoon fine salt: A small but important addition to enhance flavors.
1 cup (100 grams) toasted hazelnuts (optional): Adds delightful crunch and flavor. You can substitute walnuts or substitute with seeds for a nut-free version.
1 ¼ cup (160 grams) dried cranberries: They offer tartness; consider using cherries or raisins if you prefer.
1 egg (to brush the biscotti logs): This gives a beautiful golden finish.
3 tablespoons coarse pearl sugar: This adds a sparkly touch; granulated sugar works too if you don’t have pearl sugar.

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 ensures your biscotti don’t stick and will bake evenly. While your oven heats, combine the flour, salt, and baking powder in a bowl, whisking them until well mixed. Set this aside as you work on the wet ingredients.

Whisk Wet Ingredients: In a stand mixer fitted with a whisk attachment (or with a handheld mixer), beat together 1 egg, the egg yolk, and sugar on medium-high speed for about 2 minutes, or until the mixture becomes pale and fluffy. Reduce the speed gradually, then add in the melted butter, vanilla extract, honey, and the fresh orange zest. Mix until completely combined and fragrant.

Combine Dry Ingredients: With the mixer still running, add the dry ingredients in stages, not all at once to prevent clumping. Scrape the sides of the bowl as necessary, ensuring that every bit of flour is incorporated. Once well combined, gently fold in cranberries and hazelnuts until evenly distributed throughout the dough. The fragrant mix should look like a gorgeous, colorful mosaic.

Shape the Logs: Using a rubber spatula, transfer the dough to a lightly floured work surface. Divide it into either two or three equally sized logs, shaping them into 10-inch long logs. If the dough feels sticky, wet your hands instead of adding flour, which can alter the texture. Gently flatten the tops of the logs to help them bake evenly.

Brush and Bake: Carefully place the logs on the prepared baking sheet, leaving space in between as they will spread out. For a glossy finish, brush the tops of the logs with a beaten egg, being sure to cover the surface without drenching it. Bake in the oven for about 25-30 minutes until they are firm to the touch and a lovely golden color.

Cool and Slice: Once baked, remove the baking sheet from the oven and let the logs cool for about 10 minutes on a rack. Don’t forget to reduce your oven temperature to 250°F (120°C). After cooling slightly, transfer the logs to a cutting board and slice them diagonally into ½-inch thick pieces using a sharp knife. This is where you’ll start to see the beautiful colors in each slice!

Bake Until Crisp: Place the sliced biscotti back on the baking sheet, cut side up, and return them to the oven. Bake for an additional 10 minutes on each side, totaling about 20 minutes, or until they are beautifully crisp. Keep an eye on them, as you want them to be light golden rather than brown.

Cool and Enjoy: Let the **Cranberry Orange Biscotti** cool completely on a wire rack. Once cooled, they can be stored in an airtight container or decorative tin for about 2 weeks. Though trust me, they probably won’t last that long!

Storing & Reheating

To keep your Cranberry Orange Biscotti fresh, store them at room temperature in an airtight container for up to two weeks. If you want to prolong their delightful crunch, you can refrigerate them for a week. For longer storage, place them in a freezer-safe bag or container, which will preserve them for up to three months. To enjoy them warm again, simply pop them in a preheated oven at 300°F (150°C) for about 5-7 minutes. They may soften slightly after freezing, but a quick crisp in the oven refreshes their delightful crunch!

Chef’s Helpful Tips

Avoid overmixing the dough as this makes biscotti tough. Gently fold in ingredients until just combined.
Use room temperature eggs, as they’ll incorporate better into your dough, making it more cohesive.
Slice the logs while they’re still warm; it makes cutting easier and produces cleaner edges.
For an enhanced orange flavor, consider adding a splash of orange juice into the wet mix.
These biscotti are great to make ahead of time during the busy holiday baking sessions. They freeze beautifully!
Monitor the baking time toward the end to ensure they don’t become overly brown or hard, as each oven behaves differently.

Indulging in homemade Cranberry Orange Biscotti brings a bit of joy to everyday moments. The ease of preparation combined with their delightful flavors showcases the beauty of simple baking. Each bite tells a story of warmth, sweetness, and a hint of nostalgia. I invite you to enjoy crafting these delightful treats in your kitchen and perhaps, share them with those you love most. Happy baking!

Recipe FAQs

Can I make these biscotti without nuts?

Absolutely! If you’re not a fan of nuts or have allergies, simply omit the hazelnuts. You could replace them with more cranberries for added texture or seeds like sunflower or pumpkin seeds for a similar crunch without the nuts.

How do I know when my biscotti are done baking?

Great question! Your biscotti should be firm to the touch and a light golden brown. When you slice them, they should hold their shape without crumbling. The second bake will ensure they reach that perfect crispy texture.

Do I have to use orange zest?

While the orange zest adds a lovely citrus flavor that complements the cranberries, you can substitute it with lemon zest for an equally delightful twist. You might also experiment with other citrus fruits like lime or grapefruit for different taste notes!

How can I spice up my biscotti further?

If you want to add more flavor complexity, consider folding in spices such as nutmeg or ginger alongside the cinnamon. You could also try adding a splash of almond extract or lemon juice to the wet ingredients for a refreshing twist.

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