cranberry orange biscotti

This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!

Classic Biscotti Recipe - 4 Ways

unsalted butter

sugar

eggs

vanilla extract

almond extract

all purpose flour

white whole wheat flour*

baking powder

salt

turbinado sugar (coarse sugar, optional)

cocoa powder

chocolate chips

almonds

orange (about 1 tablespoon)

cranberries

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Using an electric mixer, beat the butter and sugar together until creamy.

Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.

In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.

Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.

Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.

Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.

If desired, sprinkle the logs with turbinado sugar.

Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.

Let the logs cool on the baking sheet for 30 minutes.

Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.

Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.

Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Classic Biscotti

Add the eggs and vanilla extract. Mix until well combined.

In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.

Mix in the chocolate chips and nuts, if using.

Chocolate Biscotti

Add the eggs, almond extract and vanilla extract. Mix until well combined.

Stir in the chopped almonds.

Almond Biscotti

Add the eggs, vanilla extract and orange zest. Mix until well combined.

Mix in the dried cranberries.

Cranberry Orange Biscotti

These cranberry orange biscotti are crunchy, tangy, sweet, and irresistible. ESPECIALLY when dunked in hot coffee. Great gift idea for the holidays!

butter (softened)

orange zest ((from about 1 orange))

orange juice (fresh-squeezed

all-purpose flour

Prepare a baking sheet by lining it with parchment paper. Preheat the oven to 350 degrees.

Pulse the cranberries (1 cup) and whole almonds (3/4 cup) in a food processor until finely chopped. Set aside.

In a large bowl, cream together softened butter (1/2 cup) and sugar (1/2 cup). Add eggs one at a time, and mix for a few more minutes until well combined.

Add the kosher salt (1/2 teaspoon), orange juice (1/4 cup) and zest (1 tablespoon), and baking powder (1.5 teaspoons). Mix until well combined.

Gently stir in the flour (2 3/4 cups) until just combined. Fold in the almond and cranberry mixture.

Divide dough into two parts. Spoon the dough onto the prepared parchment paper and, using extra flour to coat your hands and the top of the dough, form into two long flat loaves (approximately 4&quot; by 13&quot; each). This can be a bit tricky and they will look messy- don&#x27;t stress out if the loaves aren&#x27;t beautiful :-)

Bake the loaves for 30 minutes or until just starting to become golden brown.

Remove from oven and allow to cool for 10 minutes. Turn oven temperature down to 300 degrees.

Once cool, slice the loaves into 3/4&quot; slices and place back on the baking sheet, cut side up.

Bake for another 20 minutes.

Allow to cool on a wire rack.

Try four flavors of biscotti - almond, chocolate chip, pistachio lemon, and cranberry orange. Easy recipe for delicious homemade biscotti!

Biscotti Cookies

granulated sugar (plus more for sprinkling)

eggs (at room temperature, plus 1 egg white, divided)

chocolate

lemon (zested)

cardamom

unsalted pistachios

white chocolate

unsalted almonds (roughly chopped)

orange (zested)

ginger

Here&#39;s how to make each of the yummy variations! See remaining steps for each flavor under &quot;For all biscotti recipes&quot;

Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.

In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. Mix in almond extract until combined. In a separate medium bowl, sift flour, cocoa powder, baking powder and salt together. Add flour mixture and chocolate chips to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Dark Chocolate Chip Biscotti

In a large bowl, whisk sugar, 2 whole eggs and lemon zest together by hand until the mixture turns pale yellow, about 2 minutes. Mix in cardamom and vanilla extract until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and pistachios to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Lemon Pistachio Biscotti

In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. Mix in almond and vanilla extracts until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and chopped almonds to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Classic Almond Biscotti

In a large bowl, whisk sugar, 2 whole eggs and orange zest together by hand until the mixture turns pale yellow, about 2 minutes. Mix in ginger and vanilla extract until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and cranberries to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Lightly flour the prepared baking sheet and transfer the dough onto the baking sheet. The dough will be sticky, don’t worry, it is meant to be a sticky dough so you get the signature crunchy texture. Sprinkle a little flour on top of the dough, then form into an even rectangle about 4-inches wide and 14-inches long, adding more flour as needed while you shape the dough.

Lightly beat the remaining egg white, then brush the exposed surfaces of the dough with egg white. Sprinkle with granulated sugar and bake for 30 minutes.

Remove from oven and carefully slide the parchment onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices. Spread the slices out onto the sheet pan and bake again for 10 minutes, turning the cookies over halfway through baking time.

For all biscotti recipes

While dried cranberries and orange peel add a bit of tartness to crisp cookies, a chocolate glaze provides a sweet touch.

Cranberry-Orange Biscotti

brown sugar

butter or margarine, softened

orange peel

sweetened dried cranberries, chopped

oz white chocolate baking bar, chopped

Heat oven to 350°F. Spray 1 large or 2 small cookie sheets with cooking spray.

In 4-quart bowl, beat sugar, brown sugar and butter with electric mixer on medium speed until well blended. Add 2 teaspoons orange peel and the eggs; beat well. Stir in flour and baking powder; mix well. Stir in cranberries and almonds.

Shape dough into 3 rolls, each about 7 inches long. Place rolls at least 3 inches apart on cookie sheet; flatten each to form 3/4-inch-thick rectangle, about 3 inches wide and 7 inches long.

Bake 20 to 25 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on cooling racks; cool 5 minutes.

Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2-inch slices; place, cut side up, on cookie sheet.

Bake 6 to 8 minutes or until top surface is slightly dry. Turn cookies over; bake 6 to 8 minutes longer or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on cooling racks.

Melt white chocolate in 2-quart heavy saucepan over low heat, stirring until smooth. Remove from heat; dip 1 long side of each of 24 cookies into chocolate. Place on waxed paper until chocolate is set. In another 2-quart heavy saucepan, melt dark chocolate over low heat, stirring until smooth. Remove from heat; dip 1 long side of remaining 24 cookies into chocolate. Place on waxed paper until chocolate is set. Store tightly covered.

Top 4 cranberry orange biscotti recipes from across the web

The most viewed cranberry orange biscotti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Classic Biscotti Recipe - 4 Ways

Cranberry Orange Biscotti

Biscotti Cookies

Cranberry-Orange Biscotti

Top 4 cranberry orange biscotti recipes from across the web

The most viewed cranberry orange biscotti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Biscotti Recipe - 4 Ways

Cranberry Orange Biscotti

Biscotti Cookies

Cranberry-Orange Biscotti

The most viewed cranberry orange biscotti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine