Imagine dunking a crisp, golden biscotti into your morning espresso, experiencing a burst of tangy cranberries, zesty orange, and crunchy almonds with every bite. These aren't just ordinary cookies - they're a culinary journey that transforms your ordinary coffee break into a gourmet experience. Our Cranberry Orange Almond Biscotti recipe promises to transport you straight to an Italian café, offering a delightful blend of traditional technique and vibrant flavors that will make your taste buds dance with excitement!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup dried cranberries
- 1/2 cup chopped almonds
- Zest of 1 orange
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract, almond extract, and orange zest.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in dried cranberries and chopped almonds, distributing them evenly throughout the dough.
- Divide the dough into two equal portions. Shape each portion into a long, flat log about 12 inches long and 3 inches wide on the prepared baking sheet. Slightly flatten the tops.
- Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick slices.
- Place biscotti slices cut-side down on the baking sheet and return to oven.
- Bake for an additional 10-15 minutes, turning once halfway through, until the biscotti are crisp and golden.
- Remove from oven and let cool completely on a wire rack. The biscotti will continue to crisp as they cool.
- Store in an airtight container at room temperature for up to 2 weeks.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the dough - this can lead to tough biscotti.
- Shape your logs evenly for consistent baking and slicing.
- For extra crispness, ensure biscotti are completely dry during the second baking.
- Let biscotti cool completely before storing to maintain their signature crunch.
- Experiment with different nuts or dried fruits to customize your recipe.
- Store in an airtight container to preserve freshness and texture.
- For a festive touch, consider drizzling with melted white chocolate after cooling.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 19g
Protein: 2g
Fat: 7g
Saturated Fat: g
Cholesterol: 25mg
