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Cranberry Orange Biscotti Recipe

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4.3 from 12 reviews

  • Author: Lea
  • Total Time: 1 hour 5 minutes
  • Yield: 14 servings
  • Diet: Vegetarian

Description

This Cranberry Orange Biscotti recipe offers a delightful balance of sweet and tangy flavors combined with a signature crunchy texture. Perfectly spiced with ground ginger and brightened by fresh orange zest, these twice-baked Italian cookies are ideal for pairing with coffee or tea.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • pinch ground ginger
  • ¾ cup sweetened dried cranberries

Wet Ingredients

  • ¾ cup granulated sugar (plus more for sprinkling)
  • 2 eggs (at room temperature, plus 1 egg white, divided)
  • 1 orange (zested)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare: Preheat your oven to 325˚F (163˚C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix wet ingredients: In a large bowl, whisk together the granulated sugar, 2 whole eggs, and orange zest by hand until the mixture turns pale yellow, about 2 minutes. Then add the ground ginger and vanilla extract and mix until fully combined.
  3. Combine dry ingredients and berries: In a separate medium bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture and the dried cranberries to the egg mixture, stirring with a wooden spoon until incorporated into a sticky dough.
  4. Shape the dough: Lightly flour the prepared baking sheet and transfer the sticky dough onto it. Sprinkle a bit of flour on top and shape the dough into an even rectangle about 4 inches wide and 14 inches long. Add more flour as needed to handle the dough without sticking.
  5. Brush and sprinkle sugar: Lightly beat the remaining egg white and brush it over the surface of the dough. Sprinkle granulated sugar evenly on top to add extra crunch and sweetness during baking.
  6. Bake the dough: Place the baking sheet in the preheated oven and bake for 30 minutes until the dough is firm to touch and lightly golden.
  7. Slice the biscotti: Remove the baking sheet from the oven and carefully slide the parchment paper with the baked dough onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices to form the biscotti pieces.
  8. Second bake for crunch: Arrange the slices flat on the baking sheet and bake them again for 10 minutes, turning the slices over halfway through to ensure even crisping.
  9. Cool and serve: Let the biscotti cool completely on a wire rack to develop their signature crunchy texture. Serve with coffee, tea, or enjoy as a sweet snack.

Notes

  • Ensure eggs are at room temperature for better mixing and texture.
  • The dough will be sticky, which is normal and helps achieve the crunchy biscotti texture.
  • Use a serrated knife to slice the biscotti cleanly without crumbling.
  • Twice-baking is essential for the traditional crispness of biscotti.
  • You can substitute dried cranberries with other dried fruits or nuts if preferred.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipesbylea.com/cranberry-orange-biscotti-recipe/