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Cranberry Orange Biscotti

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  • Author: Laura Kasavan
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Golden and buttery cranberry-orange biscotti flavored with fresh orange juice and zest. Topped with white chocolate and dried cranberries! Recipe makes 24 cookies.


Ingredients

Biscotti

  • 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

Topping

  • 4 ounces white chocolate, chopped
  • 1/4 cup dried cranberries, chopped

Instructions

  1. 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.
  2. Preheat oven to 350°F and line a large baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. Use a fork to drizzle chocolate over biscotti and top with cranberries; chill in the refrigerator for 15 minutes to set chocolate.
  7. Store at room temperature in an airtight container up to a week.