CRANBERRY ORANGE BISCOTTI

A small twist on an Italian favorite, these cranberry biscotti are a delicious, homemade cookie to enjoy with your coffee and tea. They're low in fat and store wonderfully in the freezer, so you can take one or two out as needed!

Course Dessert

Cuisine Italian, New American

Keyword biscotti, coffee, cookies, italian

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 189kcal

Author Luci Petlack

Ingredients

1 cup sugar
2 large eggs
1 tablespoon orange zest
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1 ½ teaspoons baking powder
1 teaspoon fine sea salt
2 ½ cups all purpose flour
½ cup dried cranberries

Instructions

Preheat the oven to 325 degrees F. Cover a large baking sheet with parchment paper.
Beat the sugar and eggs in the bowl of a mixer fitted with the paddle attachment. Add the orange zest, orange juice, and the vanilla.
Add the baking powder, salt, and flour. Mix on medium until a dough forms, about 45 seconds. Mix in cranberries.
Place the dough on the prepared baking sheet. Shape it into a flat log, about 4-inches wide, 9-inches long, and 1-inch high.
Bake for 35 to 40 minutes, until the edges are browned and the center is firm. Remove from the oven and let sit 5 minutes.
Use a serrated knife to trim each end, then carefully cut into 8 to 12 slices. Thinner cuts will result in a more crisp biscotti while thick cuts will be firm, but with a softer interior. Turn each piece cut-side up on the baking sheet.
Bake for 15 minutes. Carefully flip and bake for 15 more minutes. Cool completely before serving.

Video

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