Description

These Cranberry Orange Biscotti offer an irresistible combination of tart cranberries and zesty orange, making them a delightful treat for any occasion. Simple to make, enjoyable with coffee or tea, and perfect for gifting, they capture the essence of holiday cheer in every crunchy bite.

Ingredients

Scale

1 medium-sized egg
1 egg yolk
½ cup + 2 Tbsp (125 grams) sugar
2 tablespoons (30 grams) unsalted butter, melted
1 teaspoon vanilla extract
2–3 medium-sized orange zest
1 tablespoon honey
2 cups + 1 Tbsp (260 grams) all-purpose flour
½ teaspoon ground cinnamon
1 teaspoon baking powder
⅛ teaspoon fine salt
1 cup (100 grams) toasted hazelnuts (optional)
1 ¼ cup (160 grams) dried cranberries
1 egg (to brush the biscotti logs)
3 tablespoon coarse pearl sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 360°F (180°C) and line baking sheet with parchment paper.
Whisk together flour, salt, and baking powder; set aside.
Beat egg, yolk, and sugar until fluffy, then mix in melted butter, vanilla, honey, and orange zest.
Fold dry ingredients into wet mixture and add cranberries and hazelnuts.
Shape dough into logs and place on the baking sheet, flattening slightly.
Brush logs with beaten egg and bake for 25-30 minutes until golden.
Cool for 10 minutes, then slice logs diagonally into ½-inch thick pieces.
Bake slices at 250°F (120°C) for an additional 10 minutes on each side for crunch.
Cool completely on a wire rack before storing.

Notes

For easier cutting, ensure logs cool adequately before slicing.
Using room temperature eggs helps improve texture and emulsification.
To keep the biscotti crisp, store in an airtight container.

Nutrition

Serving Size: 1 biscotti
Calories: 107
Sugar: 5g
Sodium: 25mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg