Hi food friends!
I don’t do to much baking for Christmas and the holidays but I’ve developed a tradition of making this biscotti over the last couple years. For the last 3 years I get together with my friend Gloria and we bake orange-cranberry biscotti. I’ll admit mine doesn’t actually make it to Christmas it gets gobbled up within a week of baking it but it’s a fun tradition and always good to get together and gab while we get our hands dirty.
Traditional biscotti is twice baked, once as a log then cut and baked again to give you those super crunchy cookies. We like ours once baked, it leaves you with a chewy treat that is easy to enjoy.
Orange-Cranberry Biscotti (Once Baked)
– 3 Cups flour
– 1 Cup whole almonds
– 1 Cup dried cranberries
– 1 tsp baking powder
– 1 large orange
– 3 eggs
– 1 tsp vanilla
– 1 Cup white sugar
– 2 Tbs white sugar
– Preheat oven to 350F and line a large baking sheet with parchment paper.
– In a large bowl mix together flour, baking powder, almonds and cranberries.
– Zest orange into dry ingredients and mix well.
– In a medium sized bowl crack eggs and whisk, add 1 C sugar and vanilla and mix well.
– Juice orange and pour juice and pulp into wet ingredients and mix together (you should get about 1 cup of juice, if not top it up with some OJ if you have it on hand but if not a little water will do the trick).
– Make a well in your dry ingredients and pour about 1/3 of the wet in and start mixing with your hands, add the next 1/3 and continue mixing, add the last 1/3 mix and you should have a very sticky dough. Be careful to only mix until wet and dry are just incorporated together, an over mixed dough will give you tougher cookies.
– Form dough into 2 oblong shapes on the lined baking sheet.
– Sprinkle top of each with about 1 T sugar
– Bake in preheated oven for about 30 minutes until lightly golden brown and a toothpick inserted comes out clean.
– Allow to cool on a wire rack and once cool cut into about 1 inch slices for each cookie.