Cranberry Orange Almond Biscotti
almonds, oranges, cranberries, sponsored
Updated. Originally posted Dec 18th 2020
These Cranberry Orange Almond Biscotti or Cantucci as they are more specifically called are crunchy and delicious whether you enjoy them with a cup of coffee, espresso, cup of tea or cocoa or even wine (a Tuscan tradition). I added cranberries to these crunchy almond cookies as well as some bright orange zest and warming spices which add nice flavour to them. They are so easy to make. No need to pull out your hand mixer for these. They are simple to make and also make a great edible gift.
What are biscotti?
Biscotti generally refer to the twice baked, oblong Italian cookie (biscuit) that is dry and crunchy. The dough is shaped into logs, baked, cooled and sliced and baked again until dry and crispy. Biscotti literally means twice (bis) cooked (cotti), biscotti is also the generic term for cookies in Italian. These ones are generally more on the crunchy sides when it comes to biscotti - you can tell by the shape and texture of them. They are crunchier with a less uniform surface than others. It’s a good thing - because this crunchier texture makes them easy to eat and enjoy without necessarily having to dip them into something hot to soften them enough to bite through. I love those harder ones too but I wanted to try something a little different with these ones.
This is a pretty basic recipe for these almond biscuits. You can easily switch out your add ins to create combos of your own. You can replace the almonds with chocolate chips, hazelnuts, pistachios, other dried fruits. The possibilities are endless. These Cantucci or Biscotti di Prato are not generally dipped in coffee, but in a sweet, fabulous dessert wine. But there are no rules when it comes to cookies. They can be enjoyed however you please. Personally I love mine with a hot cup of coffee. I also love to dip mine in melted chocolate to add another layer of flavour but that is optional. Dark or white chocolate go so well with these!
Cranberry Orange Biscotti Recipe Ingredients
- ALMOND FLOUR: I use super fine almond flour. I use store-bought but you can use homemade.
- FLOUR: You will also need all purpose flour for this recipe.
- BAKING POWDER & SALT: For a bit of leavening and flavor.
- BUTTER: I use unsalted butter.
- EXTRACTS & SPICES: I like to use pure vanilla extract, a touch of almond extract and also orange extract. I think the vanilla is a must the other two are optional but add to the flavor of the biscotti. I like to add a touch of ground cinnamon as well and sometimes a pinch of ground ginger too. Great flavours with the orange cranberry combination.
- CRANBERRIES: I use dried cranberries or craisins in this recipe.
- ALMONDS: I tested this recipe with whole almonds, slivered almonds, almond flakes and rough chopped almonds. The best outcome is using almond flakes or sliced almonds or slivered almonds. The larger pieces of almonds make it harder to slice through the biscotti with out them breaking or crumbling too much.
- EGGS: You will need 2 large eggs for the cookie dough and 1 extra egg for the egg wash.
- SUGAR: I like to use both granulated white sugar and brown sugar for this recipe. If you prefer to use one or the other alone that is fine too.
- ORANGE ZEST: The orange zest adds the perfect amount of orange favour to the biscotti.
How to Make Orange Cranberry Biscotti
- Make Dough: This is a simple dough. Whisk the dry ingredients and wet ingredients separately, then combine followed by the cranberries and almonds.
- Shape Biscotti Dough: Transfer dough to lightly floured surface and knead a few times until the dough comes together - dust hands with a little flour too to make this easier. Shape into a ball then split in half and roll out each piece into a log and flatten top slightly. Transfer to prepared baking sheet
- Initial / First Bake: Brush cookie dough logs with egg wash then bake until lightly golden brown.
- Cool & Slice: Cool completely then slice in to fingers. I like to transfer the biscotti log to a cutting board for this but you can slice them right on the baking sheet if you wish.
- Bake Again & Cool: Bake them again until lightly golden and dry then cool completely on wire rack. Feel free to dip them in chocolate and allow chocolate to set if desired.
Cranberry Orange Biscotti Storage & Freezing
- STORAGE: Store biscotti in an airtight container in a cool, dry place to maintain crispness, where they will last for up to 2 weeks. Always ensure the biscotti is completely cool before storing, and avoid refrigerating them, as moisture will ruin their texture.
- FREEZING: Wrap individual pieces in plastic wrap, place them in an airtight container, and freeze for 1-3 months. If you are planning on making these ahead and freezing them I suggest freezing without the chocolate coating.
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Recipe
Ingredients
- 1½ cups all-purpose flour
- ¼ cup almond flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 2 large eggs, room temp
- ½ cup granulated sugar
- ¼ cup of brown sugar
- 3 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ½ teaspoon orange extract (optional)
- 1 teaspoon orange zest
- ½-1 cup dried cranberries
- ½ cup flaked almonds, or coarlsey chopped almonds
- 1 egg beaten for egg wash (optional)
- Melted semi sweet or while chocolate for dipping (optional)
Directions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk the flour with the almond flour, the baking powder, cinnamon and salt.
- In a large bowl, whisk the eggs, sugars, butter, the extracts, and the orange zest.
- Gradually mix in the dry ingredients until just combined.
- Fold in the dried cranberries and almonds.
- Scoop out dough onto a lightly floured surface. The dough will be sticky. Knead gently with lightly floured hands until dough comes together. Shape the dough into a ball then cut in half and form into 2 slightly flattened 8-10-inch logs on the prepared baking sheet. Transfer to baking sheet and adjust them if they need shape needs to be adjusted after transferring.
- Brush both logs with egg wash. Transfer Baking sheet to preheated oven and bake for 25-30 minutes, or until golden.
- Remove the pan from oven once done and cool completely on cooling rack. Slicing logs while warm will cause it to crumble!
- Once cool, using a sharp knife, slice the logs ½-1 inch thick or your desired thickness. Do not use the knife in a seesaw manner - start by slicing them once through the top push straight down on blades to cut straight through to the bottom of them. They may cut a little crumbly and that is ok they will set nicely with the secondary baking. (Transfer logs to cutting board or slice on sheet pan)
- Arrange the slices on the baking sheet cut sides up and bake for about 10-15 minutes, or until golden and firm, flipping them halfway through for even crunchiness. Once done remove from oven and transfer them to cooling rack to cool completely. As the biscotti cools, it becomes crunchy.
- If you want your biscotti chocolate dipped: Melt semisweet chocolate (I usually melt 2 cups of semi sweet chips or chunks) and dip biscotti tips in them then transfer them back on to cooled sheet pans, garnish with chopped nuts if you would like and allow them to set at room temperature or in the fridge.
Recipe Notes
- ALWAYS ensure the biscotti are completely cool before storing, and avoid refrigerating them, as moisture will ruin their texture.
- Store biscotti in an air-tight container in a cool, dry place to maintain crisp texture, where they will last for up to 2 weeks.
