Serve your morning coffee or afternoon tea with this fresh, homemade cranberry biscotti. The hard, crunchy biscuit absorbs the flavor and warmth of the hot beverage. They can also be served with wine, which is traditional.
Preheat oven to 325°F. Line a large baking sheet with parchment paper.
Whisk the sugar, oil, eggs, orange extract and orange zest together in a large bowl.
¾ cup superfine sugar, ½ cup vegetable oil, 2 large eggs, 1 teaspoon pure orange extract, 1 tablespoon orange zest
Add the cranberries and almonds. Mix with a wooden spoon to combine.
¾ cup dried cranberries, ¾ cup whole almonds
In a separate medium bowl, sift together the flour, baking powder, cinnamon and salt.
1 ¾ cups AP white flour, 2 teaspoons baking powder, ½ teaspoon cinnamon, ½ teaspoon salt
Add the dry ingredients to the wet ingredients and combine well.
On a floured surface, divide the dough in two and shape them into approximately 12” logs. It helps to use a dough scraper.
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.
Brush the logs with the whisked egg.
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.
Use a serrated knife to slice the logs crosswise into ½”-¾” thick biscuits (I personally like them to be ¾”).
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.
Cool completely on a wire rack. Serve the 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).
Notes
Once you’ve enjoyed your 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. Biscotti can last up to a month, but for best results, eat your cranberry almond biscotti within two weeks. 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.
Don’t store them in the fridge–this can ruin the taste and texture of your biscotti.
Saving your biscotti for a later date? You can place them in an airtight bag or container, then store them in the freezer. They’ll last about three months in the freezer.
Make sure you take them out of the container to thaw–otherwise, condensation can result in soggy, unappetizing biscuits. You might want to heat them up in the oven to help restore their crunchy texture.
If you want a little chewiness, you can bake them for a shorter amount the second time, however they may not be as dunk-worthy or store as well.