Orange Cranberry Biscotti

No ratings yet

These Orange Cranberry Biscotti will definitely impress your guests during the holiday season. Fruity, citrusy, and perfect for dunking in warm winter beverages!

Prep Time10

Cook Time1

Refrigeration Time30

Course: Dessert

Cuisine: Italian

Servings: biscotti

Calories: 212kcal

Ingredients

Orange Cranberry Biscotti

200 g granulated sugar 1 cup
3 medium-sized eggs
1 tbsp. orange juice
zest of one orange
300 g all-purpose flour 2 cups
1½ tsp. baking powder
¼ tsp. salt
120 g dried cranberries

Chocolate Covering

150 g dark chocolate or white chocolate
1 tsp. coconut oil
1 tbsp. orange zest optional

Instructions

In a medium-sized bowl, sift and mix flour, baking powder, and salt and set aside.
Place sugar in a large bowl of a stand mixer fitted with with paddle attachment. Add eggs, one by one, and mix on medium speed after each addition.
Add orange juuice and zest and mix for another 30 seconds.
Add dry ingredients and mix on medium speed until just combined. Dough should be thick and sticky. Fold dried cranberries using a spatula.
Cover and chill dough for at least 30 minutes (up to overnight).
In the meantime, preheat the oven to 165°C (325F). Line a large baking sheet with parchment paper.
Scoop half the dough mixture onto one side of the lined baking sheet. Form the dough in the shape of a log. If dough is too sticky, sprinkle with some flour until manageable. Repeat with the remaining mixture to form an equal-sized log on the other side of the baking sheet.
Bake in a preheated oven for 35 minutes (until lightly golden). Bring out of the oven and allow to cool for around 10-15 minutes.
Place baked logs onto a cutting board. Slice the logs in a sawing motion (straight or diagonally) into ½-¾ inch thick biscotti.
Transfer the sliced biscotti, sliced side up, back onto lined baking sheet. Bake for another 15-25 minutes until dried and centers are slightly golden brown.
Transfer to a cooling rack to cool completely before glazing. Biscotti will harden as they cool.
To make the topping: melt chocolate in a microwave safe cup. Stir in coconut oil until smooth. Dip biscotti in melted chocolate and transfer to a wire rack. Top with orange zest (optional) and chill until chocolate has set.

Nutrition