Cranberry Orange Biscotti Recipe - The Cookie Rookie® (2024)

4.80 from 5 votes

Author: Becky Hardin

• ▢ 4 tablespoons unsalted butter 57 grams, room temperature (½ stick)
• ▢ ½ cup granulated sugar 100 grams
• ▢ 2 large eggs 100 grams, room temperature
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ ¼ teaspoon almond extract 1 gram, optional
• ▢ 1¼ cups all purpose flour 150 grams
• ▢ ¼ cup almond flour 24 grams
• ▢ 1 teaspoon baking powder 4 grams
• ▢ 1 teaspoon orange zest 2 grams
• ▢ 1 cup dried cranberries 170 grams

• Preheat oven to 350°F and line a large baking sheet with parchment paper.

  

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 1 minute.

  4 tablespoons unsalted butter, ½ cup granulated sugar

  

• Add the eggs and vanilla (and almond extract, if using) and mix until well combined. Make sure to scrape the sides of the bowl a few times so everything gets well mixed.

  2 large eggs, 1 teaspoon pure vanilla extract, ¼ teaspoon almond extract

  

• Add the flour, almond flour, and baking powder and mix just until no large lumps remain– make sure not to overmix!

  1¼ cups all purpose flour, ¼ cup almond flour, 1 teaspoon baking powder

  

  See Also

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• Add the orange zest and cranberries and gently fold them into the batter.

  1 teaspoon orange zest, 1 cup dried cranberries

  

• Transfer the batter to the baking sheet and pat it into an oval that is about 14 inches long, 3 inches wide, and ½-inch thick. It helps to wet your hands– this is a sticky batter!

  

• Bake the biscotti for 20-22 minutes, or until it is golden brown around the edges.

• Remove the biscotti from the oven and allow it to cool for 10 minutes.

• Slice the biscotti into ½-inch slices and place them cut side up on the sheet pan. Bake for an additional 15-18 minutes, or until the biscotti are dry and golden brown.

  

• Allow the biscotti to cool fully before transferring them to an airtight container.

  

• Don’t over-mix the batter when you add the flour as this can overdevelop the gluten and your biscotti will become very dense.
• The dough is very sticky. I find wetting your hands helps a lot when patting down the dough in the prepared baking pan.
• The biscotti dough will keep well covered in the fridge for up to a week before baking. It can also be frozen, just wrap it securely and let it thaw in the fridge overnight before baking it.
• Allow the biscotti to cool completely before storing.

Storage:Store cranberry orange biscotti in an airtight container at room temperature for up to 2 weeks.

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