Cranberry Orange Biscotti
Submitted by kpjo2
Cranberry orange biscotti with chopped almonds and an orange-glaze drizzle. Twice-baked Italian-style cookies with crisp edges and bright citrus aroma.
YIELD
48 servingsPREP
30 minCOOK
40 minREADY
90 minBiscotti translates to “twice baked," and that double trip through the oven is exactly what separates a real Italian biscotti from a soft, cake-like impostor. The first bake sets the logs; the second crisps the slices into the dunkable, shelf-stable cookies that keep for weeks in a tin.
The combination of dried cranberries and orange zest is a winter classic for a reason. Tart fruit pockets break up the buttery dough, while the zest perfumes every bite without adding moisture. Chopped almonds add the crunch that biscotti are famous for.
Don’t skip the five-minute cool between bakes. Hot logs crumble under a knife; warm-to-touch logs slice cleanly with a serrated blade. Press straight down rather than sawing back and forth, and the cookies come out with sharp, clean edges.
The glaze drizzle is the final touch that brings everything together. A little powdered sugar and skim milk thinned to drizzle consistency, with an extra hit of orange zest, ties the citrus flavor through from base to top.
Pro Tips
- Use a serrated knife to slice the logs. A chef’s knife pulverizes the edges and shatters the cranberries.
- Bake the second time on cooling racks set on the cookie sheet for even crisping on all sides.
- Let the glaze set fully before stacking. Tacky glaze welds cookies together in the tin.
Variations
- Swap cranberries for dried cherries and almonds for pistachios for an Italian Christmas vibe.
- Add a half teaspoon of cardamom to the dough for a Scandinavian-leaning twist.
- Dip one end of each cookie in dark chocolate after the glaze sets for a fancy finish.
Ingredients
Directions
1) Heat oven to 350℉ (180℃).
Spray 1 large or 2 small cookie sheets with nonstick cooking spray.
2) In large bowl, combine sugar, brown sugar and margarine; beat until well blended.
Add 2 teaspoon orange peel and eggs; beat well.
Lightly spoon flour into measuring cup; level off.
Stir in flour and baking powder; mix well.
Stir in cranberries and almonds.
3) With spray-coated hands, shape dough into 3 rolls, about 7 inches long.
Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form ¾ inch thick rectangle, about 3 inches wide and 7 inches long.
4) Bake at 350℉ (180℃) for 18 to 25 minutes or until rectangles are light golden brown and centers are firm to the touch.
Place rectangles on wire racks; cool 5 min.
5) Wipe cooke sheet clean.
With serrated knife, cut each rectangle into ½ inch slices; place, cut side up, on the cookie sheet.
6) Bake at 350℉ (180℃) for 6 to 8 minutes or until top surface is slightly dry.
Turn cookies over; bake an addtional 6 to 8 minutes or until top surface is slightly dry.
Remove cookies from the sheets; cool completely on wire racks.
7) In small bowl, combine all galze ingredients, adding enough milk for desired drizzling consistency.
Drizzle over cookies. Let stand until glaze is set.
Store tighly covered.
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