Description

Cranberry Orange Biscotti is a delightful blend of sweet cranberries and zesty orange in a crunchy treat that’s easy to make and perfect for sharing. It’s a delicious addition to your holiday baking and a cozy companion to your coffee or tea!

Ingredients

Scale

1 medium-sized egg
1 egg yolk
½ cup + 2 Tbsp (125 grams) sugar
2 tablespoons (30 grams) unsalted butter, melted
1 teaspoon vanilla extract
2–3 medium-sized orange zest
1 tablespoon honey
2 cups + 1 Tbsp (260 grams) all-purpose flour
½ teaspoon ground cinnamon
1 teaspoon baking powder
⅛ teaspoon fine salt
1 cup (100 grams) toasted hazelnuts (optional)
1 ¼ cup (160 grams) dried cranberries
1 egg (to brush the biscotti logs)
3 tablespoons coarse pearl sugar

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Instructions

Preheat oven to 360°F (180°C) and line a baking sheet.
Mix flour, baking powder, salt, and cinnamon in a bowl.
In a mixer, beat egg, egg yolk, and sugar until pale and fluffy.
Add melted butter, vanilla, honey, and orange zest to wet ingredients.
Combine dry ingredients with wet and incorporate dried cranberries and hazelnuts.
Shape dough into logs and place on the baking sheet, flattening slightly.
Brush the logs with beaten egg and bake for 25-30 minutes.
Cool logs for 10 minutes then slice into ½-inch pieces.
Bake slices at 250°F (120°C) for 10 minutes on each side, until crunchy.

Notes

For vegan option, use flaxseed egg and dairy-free butter.
Swap hazelnuts for walnuts or omit for nut-free version.
Store in an airtight container for up to two weeks.

Nutrition

Serving Size: 1 biscotti
Calories: 120
Sugar: 6g
Sodium: 50mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg