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Cranberry Orange Biscotti
This cranberry orange biscotti recipe is perfect for the holidays! Biscotti are the best cookie for coffee and tea after dinner and this festive one won't disappoint.
Prep Time
1
hour
hr
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
40
minutes
mins
Course:
Dessert
Cuisine:
Italian
Keyword:
cranberry biscotti, cranberry orange biscotti
Servings:
24
cookies
Author:
Gina Matsoukas
Ingredients
4
tablespoons
unsalted butter
3/4
cup
sugar
3
eggs
2
teaspoons
orange zest
zest of 1 orange
1
teaspoon
vanilla extract
1/2
teaspoon
almond extract
1 1/2
cups
all purpose flour
1
cup
whole wheat pastry flour
2
teaspoons
baking powder
1/4
teaspoon
salt
3/4
cup
fresh cranberries
roughly chopped
1/2
cup
sliced almonds
Instructions
In a large bowl, cream butter, sugar, eggs and orange zest together with a handheld mixer.
Add the vanilla and almond extracts and mix again until incorporated.
In a separate bowl, combine the flours, baking powder and salt.
Add the dry ingredients into the bowl with the wet ingredients and stir together with a spatula until just incorporated.
Carefully fold in the cranberries and almonds and form the dough into a ball — it will be a relatively sticky dough.
Wrap the biscotti dough in plastic wrap and refrigerate for at least an hour.
Once refrigerated, preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
Cut the dough into four even sections and roll out into a log shape approximately 12"x2" and place on baking sheet.
Bake for 20 minutes.
Remove from the oven and carefully slice the logs on the diagonal. Lay each slice on its side.
Bake again for 8-10 minutes until just golden brown on the edges.
Remove from oven and let the biscotti cool completely.
Nutrition
Serving:
1
SERVING
|
Calories:
152
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
30
mg
|
Sodium:
99
mg
|
Fiber:
2
g
|
Sugar:
7
g