Biscotti are one of my go-to homemade gifts and when you start with a solid base recipe, the flavor variations are endless. Whether you crave double chocolate, classic almond, orange-pecan, or cranberry-orange, a jar filled with biscotti is always appreciated.
The light and crunchy cookies are laced with fresh orange juice and zest; a splash of brandy brings out the bright citrus flavor. Decked with a white chocolate drizzle and jeweled cranberries, these biscotti are holiday perfect.
3/4 cup sugar
1/2 cup unsalted butter, melted
Zest of 1 orange
1 1/2 Tbsp orange juice
1 1/2 Tbsp brandy
3 large eggs
2 3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup dried cranberries
4 ounces white chocolate, chopped
1/4 cup dried cranberries, chopped
Combine sugar, butter, orange zest, orange juice, and brandy in a large bowl, stirring until smooth. Whisk in eggs one at a time. Stir in flour, baking powder, and salt until incorporated; fold in cranberries. Cover dough and chill for 30 minutes.
Preheat oven to 350°F and line a large baking sheet with parchment paper. Using moistened hands, shape dough into 2 (10-by-4-inch) loaves on prepared baking sheet. Bake for 22 minutes or until pale golden. Transfer loaves to a wire rack and cool for 15 minutes.
Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheet; bake 9 minutes. Turn slices over and bake for 9 minutes more or until golden. Cool completely on wire racks.
Line a rimmed baking sheet with parchment paper. Place chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Use a fork to drizzle chocolate over biscotti and top with cranberries; chill in the refrigerator for 15 minutes to set chocolate. Store at room temperature in an airtight container up to a week.
Yield – 30 biscotti
Calories – 125 (per biscotto)
Carbs – 16