Cranberry Orange Biscotti Recipe

4.67 from 6 votes

This made from scratch cranberry orange biscotti is perfect to enjoy throughout the holidays. Crunchy, sweet and tangy, it's the perfect festive sweet treat.

Prep Time20

Cook Time40

Total Time1

Course: cookies

Cuisine: Italian

Servings: biscotti

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Baking Sheet
Stand Mixer

Ingredients

4 tablespoons unsalted butter 57 grams, room temperature (½ stick)
½ cup granulated sugar 100 grams
2 large eggs 100 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
¼ teaspoon almond extract 1 gram, optional
1¼ cups all purpose flour 150 grams
¼ cup almond flour 24 grams
1 teaspoon baking powder 4 grams
1 teaspoon orange zest 2 grams
1 cup dried cranberries 170 grams

Instructions

Preheat oven to 350°F and line a large baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 1 minute.
4 tablespoons unsalted butter, ½ cup granulated sugar
Add the eggs and vanilla (and almond extract, if using) and mix until well combined. Make sure to scrape the sides of the bowl a few times so everything gets well mixed.
2 large eggs, 1 teaspoon pure vanilla extract, ¼ teaspoon almond extract
Add the flour, almond flour, and baking powder and mix just until no large lumps remain-- make sure not to overmix!
1¼ cups all purpose flour, ¼ cup almond flour, 1 teaspoon baking powder
Add the orange zest and cranberries and gently fold them into the batter.
1 teaspoon orange zest, 1 cup dried cranberries
Transfer the batter to the baking sheet and pat it into an oval that is about 14 inches long, 3 inches wide, and ½-inch thick. It helps to wet your hands-- this is a sticky batter!
Bake the biscotti for 20-22 minutes, or until it is golden brown around the edges.
Remove the biscotti from the oven and allow it to cool for 10 minutes.
Slice the biscotti into ½-inch slices and place them cut side up on the sheet pan. Bake for an additional 15-18 minutes, or until the biscotti are dry and golden brown.
Allow the biscotti to cool fully before transferring them to an airtight container.

Notes

Don't over-mix the batter when you add the flour as this can overdevelop the gluten and your biscotti will become very dense.
The dough is very sticky. I find wetting your hands helps a lot when patting down the dough in the prepared baking pan.
The biscotti dough will keep well covered in the fridge for up to a week before baking. It can also be frozen, just wrap it securely and let it thaw in the fridge overnight before baking it.
Allow the biscotti to cool completely before storing.

Storage: Store cranberry orange biscotti in an airtight container at room temperature for up to 2 weeks.

Nutrition