Biscotti is one of the more versatile coffee shop snacks. Is it a biscuit? Is it a cookie? Is it a pastry? There seems to be no rules and no boundaries with biscotti. You can basically add in any flavors, fruit, nuts, chocolate to it. The dough is relatively neutral and takes on whatever flavors are added.
For this variation I decided to add in some craisins for some chew and a bit of sweetness. While the orange extract and almond extract adds just enough “zang” to tickle the taste buds. This is definitely a recipe that will be making the usual rotation.
The trick for biscotti is to cut it right out of the oven, flip it on its side and toast it in the oven for an extra few minutes on each side. This is how it gets its airy crispness on all sides.
Cranberry Orange Biscotti
Ingredients
- 1/2 cup butter at room temperature
- 1 cup white sugar
- 2 eggs
- 1 tablespoon orange zest optional
- 1 teaspoon orange extract
- 1/4 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 oz Craisins
Instructions
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl. Set aside.
- Beat butter and sugar together in a bowl until mixture is creamy. Then beat in eggs, orange zest, orange extract, and almond extract.
- Gradually add in the Flour mixture to make the dough.
- Mix sweetened cranberries into dough. Form dough into a ball, cut into halves. Shape each half into a logs, then flattening the logs. Place logs onto prepared baking sheet.
- Bake 20-25 mins until the edges brown
- Cut logs into slices and lay the slices on the parchment-lined baking sheet.
- Bake biscotti until crisp and lightly golden brown, about 7 minutes each side.
