Cranberry Biscotti

Serve your afternoon tea with this fresh, homemade cranberry biscotti. The hard, crunchy biscuit absorbs the flavor and warmth of the tea, accentuating the orange zest and dried cranberries. Whole almonds add the perfect crunch to your biscotti.

What is Cranberry Biscotti?

Biscotti is an Italian hard biscuit, also known as cantucci. The word Biscotti comes from the Latin word "biscoctus" meaning twice-baked. Baking them twice gives them that crunchy texture throughout and on all sides.

This version includes cranberries, orange zest and almonds as add-ins.

Ingredients

• superfine sugar - Also called caster sugar.
• canola oil - Or vegetable oil.
• eggs - I use large eggs.
• orange extract - Look for pure orange extract. It will add nice, citrus flavor that can withstand the heat from baking.
• orange zest - Freshly grated from oranges such as navel.
• dried cranberries - You can use regular dried cranberries or orange-flavored dried cranberries if you can find them.
• almonds - I use whole almonds in this recipe.
• flour - All purpose white flour.
• egg - Whisked in a small bowl to brush the cranberry biscotti with.

*See recipe card for ingredient amounts.

How to Make Cranberry Biscotti

Step 1: Preheat Oven. Preheat oven to 325°F. Line a large baking sheet with parchment paper (Image 1).

Step 2: Whisk Ingredients. Whisk the sugar, oil, eggs, orange extract and orange zest together in a large bowl (Image 2).

Step 3: Add Cranberries and Nuts. Add the cranberries and almonds. Mix with a wooden spoon to combine (Image 3).

Step 4: Sift Dry Ingredients. In a separate medium bowl, sift together the flour, baking powder, cinnamon and salt (Image 4).

Step 5: Combine. Add the dry ingredients to the wet ingredients and combine well (Image 5).

Step 6: Divide Dough. On a floured surface, divide the dough in two and shape them into approximately 12” logs. (Image 6). Pro Tip: It helps to use a dough scraper.

Step 7: Transfer to Baking Sheet. Transfer them to the parchment-lined baking sheet, making sure there is space between the logs (they will expand during baking). Flour your hands and lightly pat them down a bit (Image 7).

Step 8: Brush With Egg. Brush the logs with the whisked egg (Image 8).

Step 9: Bake. Bake in the preheated oven for about 35 minutes, until golden-brown. Let them cool on the baking sheet for 15 minutes. They should still be warm, but not hot for the next step (Image 9).

Step 10: Slice. Use a serrated knife to slice the logs crosswise into ½”-¾” thick biscuits (Image 10). Chef's Note: I personally like to slice them ¾” thick.

Step 11: Return to Oven. Place them back on the baking sheet (cut side up) and into the oven for another 15-20 minutes, until the surface is lightly browned. You may need to use 2 baking sheets to fit them all (Image 11).

Step 12: Cool and Serve the Cranberry Biscotti. Cool completely on a wire rack. Serve the fresh, cranberry biscotti with a drink that you can dunk them into, like coffee, black tea or even a dessert wine (traditionally Marsala wine or Vin Santo) (Image 12).

Serving Suggestions

These crispy, crunchy biscuits are meant for dunking!

• You can serve them with tea, but they also pair well with coffee, cider, hot chocolate, wine (such as my electric skillet mulled wine that is perfect for the holidays) and/or other hot drinks.
• For something just as festive, try serving cranberry almond biscotti with this cranberry Moscow mule.
• A less common serving suggestion would be to crumble the cranberry biscotti over a bowl of ice cream.
• For a restaurant-quality touch for guests, arrange them nicely on the saucer next to the mug of coffee.

Storage Tips for Cranberry Biscotti

Cool First: If you're not going to eat your cranberry biscotti right away, don't store them until they've cooled completely. You'll need to wait for the moisture to escape before you can store them safely.

Otherwise, the moisture could encourage mold and bacteria growth in your biscuits. Generally, biscotti tend to last longer than some cookies and other snacks due to the lack of moisture.

Room Temperature Storage: Once you've enjoyed your cranberry biscotti, store the leftovers in an airtight bag or container, preferably glass. You can stick them in the pantry, cabinet or a cookie jar on the counter. I personally love how they look in a cookie jar at my kitchen coffee bar.

Biscotti can last up to a month, but for best results, eat your cranberry almond biscotti within two weeks. After that, the biscuits can turn stale and lose their crunch. Don't store them in the fridge--this can ruin the taste and texture of your biscotti.

More Holiday Recipes to Consider