Orange Cranberry Biscotti Recipes

CRANBERRY-ORANGE BISCOTTI

Steps:

• Place cranberries in a small bowl. Heat orange juice in a small saucepan until warm; pour over berries and let stand 10 to 15 minutes or until cranberries are soft. Drain well, pressing berries to remove excess liquid. Discard juice; set cranberries aside.
• Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar and baking powder; beat until combined. Beat in eggs and orange peel. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Stir in cranberries and ginger.
• Divide dough into three portions. With lightly floured hands, shape each portion into a 9x2-inch log; place logs 3 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 25 minutes or until tops are lightly browned. Cool on pan on a wire rack for 20 minutes. Reduce oven temperature to 300 degrees F. Cut each roll diagonally into 1/2-inch-thick slices.
• Place slices upright on cookie sheet, leaving 1/2 inch between slices. Bake in 300 degree F oven for 15 minutes. Transfer to wire racks and cool. Store up to 3 days in a covered container at room temperature or freeze up to 3 months in a freezer container. Makes about 40.

CRANBERRY-ORANGE BISCOTTI

Steps:

• Heat oven to 350°F. In large bowl, stir together sugar, oil, orange peel, vanilla and eggs. Stir in remaining ingredients.
• Place dough on lightly floured surface. Knead until smooth. On ungreased cookie sheet, shape half of dough at a time into 10x3-inch rectangle.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut rectangle crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
• Bake about 15 minutes longer, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

CRANBERRY-ORANGE BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
• Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
• Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
• Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

ORANGE CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Lightly grease or line a baking sheet with parchment paper.
• Melt the butter in the microwave and allow it to cool while mixing the rest of the ingredients.
• Mix together the flour, sugar, baking powder, salt, pistachios, dried cranberries and orange zest in a large mixing bowl.
• In a small bowl, whisk together the eggs, the slightly cool melted butter and the orange extract.
• Add the wet ingredients into the dry ingredients and stir until just combined.
• Turn the dough onto a lightly floured surface and knead a couple of times until the dough comes together. Divide dough into two logs.
• Transfer the logs to the prepared baking sheet and form into two rectangles of approximately 4-inches wide x 8-inches long and 1-inch thick. Allow some space between the two pieces so they can spread while baking. Sprinkle some of the sparkling sugar if using.
• Bake for about 25 minutes or until lightly golden around the edges.
• Remove from the oven and lower the temperature to 300 degrees Fahrenheit.
• Meanwhile, cool the dough for 5-8 minutes.
• Transfer baked dough pieces to a cutting board and with a sharp knife, cut into slices that are about 1-inch thick.
• Arrange the slices on the baking sheet cut-side down and return to the oven. Bake for about 12-15 minutes, flip to the other cut side, then bake for another 12-15 minutes.
• Remove from the oven and cool completely. Store in an airtight container or freeze for up to 3 months.

ORANGE CRANBERRY BISCOTTI

Steps:

• In a medium-sized bowl, sift and mix flour, baking powder, and salt and set aside.
• Place sugar in a large bowl of a stand mixer fitted with with paddle attachment. Add eggs, one by one, and mix on medium speed after each addition.
• Add orange juuice and zest and mix for another 30 seconds.
• Add dry ingredients and mix on medium speed until just combined. Dough should be thick and sticky. Fold dried cranberries using a spatula.
• Cover and chill dough for at least 30 minutes (up to overnight).
• In the meantime, preheat the oven to 165°C (325F). Line a large baking sheet with parchment paper.
• Scoop half the dough mixture onto one side of the lined baking sheet. Form the dough in the shape of a log. If dough is too sticky, sprinkle with some flour until manageable. Repeat with the remaining mixture to form an equal-sized log on the other side of the baking sheet.
• Bake in a preheated oven for 35 minutes (until lightly golden). Bring out of the oven and allow to cool for around 10-15 minutes.
• Place baked logs onto a cutting board. Slice the logs in a sawing motion (straight or diagonally) into ½-¾ inch thick biscotti.
• Transfer the sliced biscotti, sliced side up, back onto lined baking sheet. Bake for another 15-25 minutes until dried and centers are slightly golden brown.
• Transfer to a cooling rack to cool completely before glazing. Biscotti will harden as they cool.
• To make the topping: melt chocolate in a microwave safe cup. Stir in coconut oil until smooth. Dip biscotti in melted chocolate and transfer to a wire rack. Top with orange zest (optional) and chill until chocolate has set.

ORANGE CRANBERRY WHITE CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350°F Line a baking sheet with parchment paper. Combine the flour, baking powder, and salt in a medium mixing bowl; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, melted butter, eggs, vanilla extract and orange zest until well combined. With the mixer on low speed, add in the dry ingredients and mix until just incorporated. Stir in the white chocolate chips and dried cranberries with a rubber spatula.
• Divide the dough in half. Working with one portion of dough, shape into a 12″ x 3″ log on the prepared baking sheet. Repeat with the remaining dough so that the logs are laying parallel and spaced apart on the baking sheet. Bake until the logs are golden brown, 30 minutes. Remove from the oven and let cool for 25 minutes, maintaining the oven temperature in the meantime.
• Carefully transfer the logs to a work surface and remove the parchment paper from the pan. Using a serrated knife, cut the logs into ½-inch slices on the diagonal. Lie the slices on one of their cut sides back on the baking sheet. Return to the oven and bake for 12 minutes more. Transfer to a wire rack to cool completely. Store in an airtight container.

CRANBERRY BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.