Cranberry Orange Cinnamon Biscotti (Print)

Crunchy Italian biscotti with cranberries, orange zest, cinnamon, and option for almonds. Delicious alongside tea or coffee.

# Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1 tablespoon finely grated orange zest
09 - 1 teaspoon vanilla extract

→ Mix-ins

10 - 3/4 cup dried cranberries
11 - 1/2 cup chopped toasted almonds (optional)

# Directions:

01 - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.
03 - In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Beat in the large eggs one at a time, followed by the orange zest and vanilla extract.
04 - Gradually add the combined dry ingredients to the wet mixture, mixing until just incorporated. Gently stir in the dried cranberries and the optional chopped toasted almonds.
05 - Divide the dough into two equal portions. On a lightly floured surface, shape each portion into a log approximately 12 inches (30 cm) in length and 2 inches (5 cm) in width. Place the formed logs onto the prepared baking sheet, ensuring adequate spacing between them.
06 - Bake the logs for 25 to 30 minutes, or until they achieve a golden hue and feel firm to the touch. Remove the logs from the oven and allow them to cool for 10 minutes.
07 - Reduce the oven temperature to 300°F (150°C). Using a serrated knife, carefully slice the cooled logs diagonally into pieces that are 1/2-inch (1.2 cm) thick.
08 - Arrange the diagonally sliced biscotti cut-side down on the baking sheet. Bake for 10 minutes, then carefully flip each slice and bake for an additional 10 minutes, until they are crisp and golden brown.
09 - Allow the biscotti to cool completely on a wire rack before transferring them to an airtight container for storage.

# Expert Tips:

01 -
  • Made with basic pantry staples you likely already have
  • Creates impressive cookies that look bakery-quality
  • Perfect make-ahead treat that stays fresh for weeks
  • Versatile recipe that welcomes customization
  • Doubles as both a special treat and thoughtful homemade gift
02 -
  • These biscotti are more forgiving than traditional Italian versions which contain no fat
  • The dough will be somewhat sticky when handling but firms up beautifully during baking
  • The second bake determines how crunchy your biscotti will be adjust timing to preference
  • Allow biscotti to cool completely before storage or they may lose their crispness
03 -
  • Chill the dough for 30 minutes before shaping if you find it too sticky to work with
  • Use a bench scraper to help transfer the shaped logs to the baking sheet
  • Allow the logs to cool exactly 10 minutes before slicing too hot and they crumble too cold and they crack
  • A gentle sawing motion with a sharp serrated knife prevents breakage when slicing
  • For perfectly even slices, mark cutting lines with a ruler before slicing

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