Cranberry Orange Biscotti is slightly sweet and scented with orange; it’s the perfect companion for your morning coffee or tea. You can use fresh or frozen cranberries in this recipe making it perfect for any time of year.
A few years ago (2014 to be exact) I made you guys these Cranberry Orange Scones, and to this day they are still popular, so I decided we should expand our cranberry orange horizons.
I made us this Cranberry Orange Biscotti – WITH FRESH CRANBERRIES!
Every year in November I get really excited about all things Thanksgiving (like Sourdough Stuffing with Cranberries and Pecans) and I buy WAYYYYY too many bags of fresh cranberries.
To be fair I always have things in mind (like Cranberry Pecan Banana Bread; YES.), and while I do check some things off my must-make list, we always get to the end of the holiday season with 3 extra bags of fresh cranberries that I have no idea what to do with.
Cue adding fresh cranberries to all the things.
I adapted this Cranberry Orange Biscotti from a recipe that actually calls for dried cranberries. I wasn’t sure if the fresh cranberries would cause crazy amounts of moisture and ruin the dough, or mess with the rise … I was a little worried about the final product BUT!
It really turned out.
Chopping the cranberries is important and getting the right chop is crucial. A food processor makes quick work of things, but you have to be careful because if the cranberries are TOO chopped then you have a soupy biscotti mess.
I opted for just coarsely chopping with a kitchen knife. Calling that a success.
Cranberry Orange Biscotti is perfect with coffee or tea. It’s awesome for using up leftover cranberries. Pretty for tea time. Makes great gifts!
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Cranberry Orange Biscotti Recipe
Ingredients
- 1/2 cup Butter softened
- 1 cup Granulated Sugar
- 4 Egg
- 1 teaspoon Orange Extract
- 3 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 cup Cranberries fresh or frozen, chopped
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl beat together butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Then mix in the orange extract.
- Whisk together the flour and baking powder, and gradually add the dry mixture to the wet.
- Divide the dough in half and shape each half into a 10” X 3” rectangle.
- Bake at for 20-25 minutes or until lightly browned. Cool for 5 minutes.
- Transfer the biscotti to a cutting board and cut each baked half diagonally into 1” slices with a serrated knife. Place the cut side down on the same parchment-lined baking sheets.
- Bake for 15-20 minutes or until golden brown. Remove the biscotti to wire racks to cool completely.
Mrs. Rowland
Saturday 23rd of November 2024
when do you add the cranberries? do you chopped them first? do you thaw them?