Orange Cranberry Biscotti
24 Pieces
Perfect for dunking, these crispy Orange Cranberry Biscotti are bursting with citrus flavor and studded with sweet dried cranberries.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 tablespoon orange zest from 2-3 medium oranges
- 2 large eggs at room temperature
- 2 tablespoons fresh squeezed orange juice from ½ medium orange
- ½ teaspoon vanilla extract
- ¾ cup dried cranberries
- 4 oz. white chocolate chopped
- ½ - 1 tablespoon coconut oil
Instructions
- Preheat the oven to 325°F/160°C (130°C fan oven). Line a baking sheet with parchment paper and set aside
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- In a large bowl, cream together the butter, sugar and orange zest until combined. Add the eggs, orange juice and vanilla and mix well.
- Add the flour mixture to the butter mixture and mix well. Dough will be thick and sticky. Fold in the dried cranberries until evenly distributed.
- Spoon the dough into two logs about 2’x12” and use greased fingers to smooth.
- Bake in the preheated oven for 20-25 minutes, or until lightly golden and firm to the touch
- Remove from the oven and allow to cool completely, about 30-40 minutes.
- Slice on the bias about 1” thick, return to the baking sheet, cut side down, and bake for 15-20 minutes, turning once halfway through. Allow to cool completely.
- Melt the chocolate in 30 second intervals in the microwave, stirring after each. Stir in the coconut oil, a little at a time, until desired consistency is reached.
- Dip or drizzle white chocolate on each piece of biscotti. Garnish with chopped nuts or extra orange zest if desired.
Notes
- Allow time for cooling. Don't try to slice the biscotti loaves while they're hot, or even slightly warm. You'll get clean, beautiful slices when you wait until they are completely cooled down.
- Adjust the baking time if necessary. On the second bake, the cookies should end up dry and crunchy. If they need an extra minute or two in the oven, that's totally normal, just don't burn the biscotti!
- Coconut oil mixed with the chocolate is key to keeping the coating soft. You only need a little bit. Add extra if the chocolate seems too thick to drizzle.
- Customize this recipe! Swap out the orange juice and zest for lemon, and use any dried fruit that you enjoy, such as dried cherries or dried dates. Instead of white chocolate, use dark chocolate or orange chocolate, and sprinkle on any kind of chopped nuts.
Nutrition
Serving: 1cookie | Calories: 170kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 123mg | Potassium: 43mg | Fiber: 1g | Sugar: 14g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg