Looking for a biscotti that is full of flavor and the perfect companion for a cup of coffee? This Orange Cranberry Biscotti Recipe is PERFECT!
It isn’t morning without a cup of coffee, and when there is a little chill in the air and the house it quiet I love to grab a biscotti too! Sure you could buy a package of your favorite biscotti at the store, but they just are not the same as a delicious homemade biscotti! These Orange Cranberry Biscotti are one of my favorites, and I know you will love them too!
How to Make Orange Cranberry Biscotti
Biscotti are actually pretty easy to make. The dough starts out as a traditional cookie dough. Cream together the butter and sugar, and mix in the other ingredients. These biscotti are given their delicious orange cranberry flavor by a couple special additions; orange zest, orange extract, and of course dried cranberries.
Once the dough is ready, divide it in two and shape each half into loaves. You are looking for a loaf about 2 – 3 inches wide and about 1 – 1 1/2 inches tall. Place both loaves on a parchment-lined baking sheet and bake at 350 for 25 – 30 minutes or until a toothpick inserted in the center comes out clean.
Once the loaves have cooled a bit get out a knife and start cutting them on the diagonal about 3/4 of an inch thick.
Lay them flat right on the baking sheet. Keep going until they are all cut. Then pop them back in the oven for another 15 minutes or so until they have crisped up.
Allow them to cool and store them in an airtight container until you are ready to enjoy!
Biscotti Making Tips
Slice your biscotti about 5 minutes after they come out of the oven. If you wait too long they may be a little tough to slice.
For an even and crisp biscotti, during the second bake give them a flip about halfway through (roughly 7 minutes in). This will ensure it is crisp the whole way through.
Parchment paper or a Silpat sheet is a must. It makes it so much easier to clean up and prevents sticking.
Storing Biscotti
When it comes to storing your biscotti, as long as you are using an airtight container, you can’t go wrong. I store mine in a glass jar with a lid. I have even stored them in a Ziploc bag in the pantry before.
Thinking it is going to take you a while to eat all of those biscotti? Put them in a freezer bag and keep them in the freezer. This will guarantee that they will be fresh and delicious when you are ready to enjoy them.
Giving Biscotti as a gift
Talk about an amazing gift. I would love to receive some homemade biscotti as a gift. Kick it up an extra notch and give a friend or family a bag of their favorite coffee, some biscotti, and maybe a cute mug. Get creative and add some great coffee related items for a fun semi-homemade gift!
Cranberry Orange Biscotti
Looking for a biscotti that is full of flavor and the perfect companion for a cup of coffee? This Orange Cranberry Biscotti Recipe is PERFECT
Heat oven to 350°F. In a large bowl, stir together sugar, oil, orange peel, orange extract, vanilla, and eggs. Stir in remaining ingredients.
Place dough on a lightly floured surface. Knead until smooth. On an ungreased cookie sheet, shape half of dough at a time into a 10x3-inch rectangle about 1 to 1.5 inches tall
Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool on cookie sheet for 5 minutes.
Cut rectangle crosswise into 3/4 inch slices. Turn slices cut sides down on cookie sheet.
Bake about 15 minutes longer, turning once, until crisp and light brown.
Remove from cookie sheet and place on a cooling rack.
The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life. As for fillings and flavors, biscotti get along with a host of ingredients, including dried fruit, nuts, spices, liqueurs and chocolate.
Biscotti can be either the traditional Italian type which is very crunchy and intended for dunking in coffee, tea, or wine. Or they can be the softer American type, eaten like any cookie. The Italian type keeps longer and has no butter, so they are much lower calorie and very low fat.
A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.
In terms of health regular cookies are a high-calorie treat because of their higher moisture content, which also causes them to contain more fats and sugars. However, because of their drier texture, biscotti usually have lower fat and sugar content. However, it is vital to practice portion control, for both options.
How Long Does Biscotti Last? Your homemade biscotti will last for up to one month in an airtight container at room temperature. If you want to keep the biscotti longer, you can freeze it for up to three months.
The base of a traditional biscotti recipe is simple: eggs, flour, and sugar. From there, the possibilities are endless for all the delicious variations you can make. With a slight change in add-ins, you can easily transform the flavor to align with what you're in the mood for.
Biscotti cookies, also known as cantucci, are traditional Italian cookies. They are known for their long shelf life and crisp texture. They can be enjoyed with coffee or tea, dipped in wine, or used as a dessert topping.
Since they are very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called Vin Santo. Outside of Italy, they more frequently accompany coffee, including cappuccinos and lattes, or black tea.
The answer requires a bit of context: in Italy, all cookies are called "biscotti" - it's the direct translation of the word "cookies". In a world where every single cookie is called a biscotto (the singular form of the word) there needs to be a word for what we know to be biscotti.
Baking soda is a leavening agent. It creates air bubbles (technically, carbon dioxide) in your batter, when heated. Without it, your baked goods will not rise to the desired levels and the airy texture you're looking for will be adversely affected.
Biscotti dough is inherently sticky. I recommend adequately flouring your hands before working the dough, and if it's still too sticky to handle, add a little flour at a time but just enough so you can work with it.
If your biscotti are too soft then it is likely that the cookies were not baked for long enough second time around. If your biscotti slices are around 1/2cm/1/4 inch thick then they should only need around 20 minutes in an oven preheated to 180c/350F to dry out sufficiently.
Baking soda – baking soda helps the biscotti rise and spread. Make sure that your baking soda isn't expired. Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
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