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Cranberry Orange Almond Biscotti Recipe

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3.9 from 14 reviews

This Cranberry Orange Almond Biscotti recipe produces crunchy, flavorful Italian cookies perfect for dipping into coffee or tea. The combination of tart dried cranberries, zesty orange, and nutty almonds offers a delightful balance of sweet and tangy flavors. Biscotti are twice-baked to achieve their signature crispness and can be optionally dipped in melted chocolate for an indulgent finish.

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour
  • ¼ cup almond flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cinnamon

Wet Ingredients

  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon almond extract
  • ½ teaspoon orange extract (optional)
  • 1 teaspoon orange zest

Add-ins

  • ½-1 cup dried cranberries
  • ½ cup flaked almonds or coarsely chopped almonds

For Finishing (Optional)

  • 1 egg, beaten for egg wash
  • Melted semi-sweet or white chocolate for dipping

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, ground cinnamon, and salt to evenly distribute the leavening and spices.
  3. Combine Wet Ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, melted butter, vanilla extract, almond extract, orange extract (if using), and orange zest until smooth and well incorporated.
  4. Make Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to ensure tender biscotti. Fold in the dried cranberries and almonds evenly throughout the dough.
  5. Shape Logs: Lightly flour a clean surface and scoop out the sticky dough onto it. Gently knead with floured hands until the dough comes together. Divide the dough in half and shape each half into a flattened log about 8-10 inches long. Transfer the logs onto the prepared baking sheet and refine their shape as needed.
  6. Egg Wash and First Bake: Brush the logs evenly with the beaten egg wash to achieve a golden crust. Bake in the preheated oven for 25-30 minutes until golden and firm to the touch.
  7. Cool Logs: Remove the baking sheet from the oven and transfer the logs to a cooling rack to cool completely. Slicing warm logs will cause them to crumble, so patience is key.
  8. Slice Biscotti: Once cool, use a sharp knife to slice the logs into ½-1 inch thick pieces. Cut straight down to maintain the shape without crumbling excessively. Arrange the slices cut-side up back on the baking sheet.
  9. Second Bake for Crispiness: Bake the biscotti slices for about 10-15 minutes, flipping halfway through to ensure even crispness. They should be golden and firm when done. Remove and let cool completely on a rack; they will harden as they cool.
  10. Optional Chocolate Dip: If desired, melt semi-sweet or white chocolate and dip one or both ends of the cooled biscotti into the chocolate. Place dipped biscotti on parchment-lined trays. Optionally, garnish with chopped nuts and allow the chocolate to set at room temperature or refrigerate briefly.

Notes

  • Ensure biscotti are completely cool before storing to maintain crisp texture.
  • Avoid refrigerating biscotti as moisture can soften them and ruin their crunch.
  • Store in an airtight container in a cool, dry place for up to 2 weeks.
  • Use a sharp knife and cut straight down when slicing to reduce crumbling.
  • Adjust dried cranberry quantity according to your preferred tartness.
  • Optional orange extract enhances orange flavor but can be omitted.

Find it online: https://marthatasty.com/cranberry-orange-almond-biscotti-recipe/