Sunshine-Infused Orange Cranberry Biscotti

Sunshine-Infused Orange Cranberry Biscotti

3.70 from 145 votes

At #4, the chocolate coating of the previous recipe gives way to dried cranberries mixed into an orange-scented dough. Fresh orange zest supplies the citrus aroma, while the cranberries add chewy, tart bites to the crisp cookie. Choose this version if you prefer fruit throughout your biscotti to a chocolate finish.

Servings 12 people

Prep Time 15 minutes mins

Cook Time 43 minutes mins

Total Time 1 hour hr

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Ingredients

  

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• 2 cups All-purpose flour (spooned and leveled)
• 3/4 cup Granulated sugar
• 1 tsp Baking powder (gives the dough its necessary lift)
• 1/4 tsp Salt (balances the sweet and tart notes)
• 1.5 tbsp Fresh orange zest (from about 1 large or 2 medium oranges—do not skip this, it is the soul of the recipe!)
• 3 large Eggs (room temperature)
• 1 tbsp Fresh orange juice (adds a tiny pop of extra acidity)
• 1 tsp Vanilla extract (adds a warm background flavor)
• 1 cup Dried cranberries (adds that signature chewy, tart contrast)

Instructions

 

• Preheat your oven to 350°F (175°C). Line a large baking sheet with a piece of parchment paper and set it aside.
• In a small bowl, combine the granulated sugar and fresh orange zest. Use your fingertips to rub the zest into the sugar for about a minute. The sugar will become beautifully fragrant, slightly moist, and take on a pale orange tint—this maximizes the citrus flavor!
• In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and the orange-infused sugar.
• In a separate bowl, lightly beat the eggs, then whisk in the fresh orange juice and vanilla extract.
• Pour the wet ingredients into the dry flour mixture. Use a wooden spoon to mix until a dense, slightly sticky dough begins to come together.
• Fold in the dried cranberries, using your hands to gently knead the dough if necessary so the fruit is evenly dispersed.
• Turn the dough out onto a floured surface. Divide it into two equal halves. Shape each half into a log measuring roughly 9 inches long by 2.5 inches wide. Place them on the prepared baking sheet, leaving room for them to expand.
• Bake for 25 minutes until the logs feel firm to the touch and are lightly golden. Remove from the oven and let them cool on the pan for 10 to 15 minutes. Reduce your oven temperature to 325°F (165°C).
• Transfer the cooled logs to a cutting board. Using a sharp serrated knife, gently saw them on a diagonal into 3/4-inch thick slices.
• Place the biscotti slices cut-side down on the baking sheet. Bake for 8-10 minutes, flip them over, and bake for a final 8-10 minutes until lightly toasted and completely dry. Cool on a wire rack before storing in an airtight container!

Nutrition

Calories: 174kcalCarbohydrates: 37gProtein: 4gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 47mgSodium: 103mgPotassium: 45mgFiber: 1gSugar: 20gVitamin A: 68IUVitamin C: 0.02mgCalcium: 31mgIron: 1mg

Calories: 174kcal

Meal Type: Dessert, Snack

Cuisine: italian-american

Keyword: cranberry orange cookies, orange cranberry biscotti

Cooking Method: Baked

Tried this recipe?Mention @coolinarco or tag #coolinarco!

Rub the orange zest into the sugar before combining it with the other dry ingredients. This distributes the citrus oils throughout the dough.

Watch the slices during the second bake, as overbaking can make the cranberries tough. Use a sharp serrated knife and a gentle sawing motion when slicing the logs to avoid pulling the fruit out.

Next: Rustic Double-Toasted Hazelnut Biscotti. The countdown moves from orange and cranberries to toasted hazelnut flavor.