If you’re anything like me, a good biscotti is worth its weight in gold. Crisp, yet delightfully tender, with a blend of citrus from the orange zest mingling beautifully with sweet bits of cranberries dancing on every bite. Biscotti are quite the treat—a comforting snack that takes me back to some of the best times spent around our family kitchen table.
These Cranberry Orange Biscotti are so easy to make, you’ll wonder why you haven’t tried them sooner. And you don’t have to be a baking whiz to get them just right. Trust me, even if baking isn’t your forte, you’ll find this recipe a perfect fit. Plus, it leaves you with some pretty impressive results to show off at your next coffee catch-up with friends or a special family occasion.
Whether you want them for a weekend snack or to bring a little joy into your weekday mornings, these biscotti are bound to become a favorite. So why not grab those cranberries and oranges and give them a go? Once you see how easy and scrumptious they are, you might just start a new tradition of your own!
How to Make Cranberry Orange Biscotti
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Ingredients:
- 2 cups all-purpose flour
- 2 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter (softened)
- 2 teaspoons baking powder
- 2/3 cup dried cranberries
- 1/4 teaspoon salt
- 2 teaspoons orange zest
Directions:
- Begin by heating your oven to 350°F and lining a baking sheet with parchment paper to avoid sticking.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later.
- In another bowl, cream together the softened butter and sugar until light and fluffy using a mixer.
- Add in the eggs, orange zest, and vanilla extract to the creamy mixture. Blend until everything is well-combined.
- Gently incorporate the dry ingredients into your wet mixture. Do this at a low setting to avoid over-mixing.
- Use your hands to knead the dough slightly, ensuring all ingredients are mixed, then divide it in half.
- Shape each half into a log approximately 8×4 inches on the baking sheet. Bake these for 20 to 25 minutes until the edges appear lightly browned and the center set.
- Allow the biscotti logs to cool for about 20 minutes on the countertop before slicing them.
- Slice the cooled logs into pieces about 1/2 to 3/4 inch thick using a sharp knife.
- Return the slices to the baking sheet, laying them cut side down. Bake for an additional 10 minutes, turning them halfway through for even crisping.
Customizing Cranberry Orange Biscotti: Alternative Ingredients
If you’re out of dried cranberries, dried cherries or raisins can step in without much hassle. Similar citrus flavors can be achieved with lemon zest as a substitute for orange zest. For a more nutty twist, consider adding slices of almonds or pistachios, which work brilliantly with the fruitiness.
The Best Way to Store Leftover Biscotti
To keep your biscotti fresh and crunchy, store them in an airtight container. They’ll stay fresh for up to two weeks at room temperature. If you want to preserve them longer, pop them in the freezer. Just thaw them at room temperature, or give them a quick reheat in the oven to regain crispness.
Perfect Pairings for Cranberry Orange Biscotti
Pair these delightful biscotti with a steaming hot cup of coffee or a frothy cappuccino. They’re equally delicious with a cold glass of milk or a warm cup of tea. Adding a dollop of sweetened mascarpone or a drizzle of honey makes for a perfect morning treat or a leisurely afternoon snack.
Secrets to Perfecting Biscotti Every Time
To achieve the perfect texture, make sure you don’t over-mix your dough; just combine until mixed. When slicing the cooked logs, use a serrated knife for clean cuts and avoid crumbling. Baking the slices twice is crucial for that signature biscotti crunch—ensure you flip them for even toasting.
Seasonal Twists for Cranberry Orange Biscotti
In the spring or summer, you can swap out cranberries for dried apricots or dried blueberries to match the season’s bounty. For a winter variation, adding a hint of warming spices like cinnamon or nutmeg can give the biscotti a cozy touch, perfect for those cold afternoons.
FAQs:
Can I use fresh cranberries instead of dried?
While fresh cranberries are delicious, they contain more moisture than dried ones, which would affect the texture of your biscotti. It’s best to stick with dried cranberries as they keep the biscotti crispy and prevent a soggy outcome. For a similar taste, rehydrate dried cranberries if you desire a slightly juicier texture.
Is it necessary to use unsalted butter?
Using unsalted butter allows for greater control over the saltiness of your baked goods. If you only have salted butter, consider reducing the added salt in the recipe to maintain balance. Unsalted butter ensures that the delicate flavors of the orange zest and cranberries shine through without being overshadowed by a salty taste.
How do I know if I’ve over-mixed my dough?
Over-mixing occurs when the dough becomes too stiff and results in a tough texture after baking. To avoid this, mix the dough just until the flour is incorporated with the wet ingredients. The dough should be soft, workable, yet not too sticky. Gently fold themes rather than beating to preserve tenderness.
Can I add nuts to this recipe?
Absolutely, adding nuts is a fantastic way to introduce extra crunch and flavor variations. Try sliced almonds, chopped walnuts, or pistachios for a delightful twist. Be mindful not to exceed a total of one cup of nuts and dried fruit combined to maintain the overall texture and structure of the biscotti.
What’s the best way to cut biscotti without breaking it?
After the initial bake and cooling, use a sharp, serrated knife to make swift, decisive cuts. Cutting can be done on a flat surface with firm even pressure; avoid using a dull knife which can cause the biscotti to crumble. If you experience difficulty cutting, allow further cooling to firm up the texture.
How can I make these biscotti vegan?
For a vegan version, replace the butter with a plant-based alternative, such as a softened coconut oil or vegan margarine. Substitute the eggs with flaxseed or chia seed “eggs” (1 tablespoon seeds mixed with 2.5 tablespoons water each). Ensure all other ingredients, like sugar and extracts, are plant-based certified or naturally vegan.
Cranberry Orange Biscotti
Equipment
- Baking sheet
- Mixing Bowls
- Hand Mixer
- Sharp Knife
Ingredients
- 2 cups all-purpose flour
- 2 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter (softened)
- 2 teaspoons baking powder
- 2/3 cup dried cranberries
- 1/4 teaspoon salt
- 2 teaspoons orange zest
Instructions
- Begin by preheating your oven to 350°F and preparing a large baking sheet with parchment paper.
- In a mixing bowl, blend the flour, baking powder, and salt together, then set it aside.
- In another bowl, cream the softened butter and granulated sugar with a hand mixer until light and fluffy.
- Add the eggs, orange zest, and vanilla extract to the butter mixture, beating until well combined.
- Gradually introduce the dry ingredient mixture to the wet mixture, mixing slowly until just combined without overworking the dough.
- Lightly knead the dough by hand until it is evenly combined, then divide it into two equal halves.
- Form each half into logs approximately 8x4 inches in size and place them on the lined baking sheet. Bake for 20-25 minutes, until the edges are golden brown and the center appears set.
- Allow the logs to cool on the counter for about 20 minutes after removing them from the oven.
- Using a sharp knife, slice the logs into pieces about 1/2 to 3/4 inch thick.
- Return the slices to the baking sheet, cut side down, and bake for an additional 10 minutes, flipping them halfway through to toast evenly.
- Serve your freshly baked cranberry orange biscotti, perfect for sharing or enjoying with a cup of coffee.
