Best Orange Cranberry Biscotti Recipes

CRANBERRY-ORANGE BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
• Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
• Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
• Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

ORANGE CRANBERRY BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar. Beat in egg. Stir in the orange zest and orange liqueur. Sift together the flour, baking powder, salt and cinnamon, stir into the creamed mixture, then stir in the almonds and dried cranberries.
• On a lightly floured surface, divide the dough in half. Roll each half into a log about 1 1/2 inches wide and 10 inches long. Set the rolls lengthwise on a baking sheet at least 3 inches apart, and flatten slightly.
• Bake for 20 to 25 minutes in the preheated oven, until firm to the touch and slightly brown on the top.
• Cool for 10 to 15 minutes, then slice each log crosswise, at a diagonal, into 1/2 inch wide slices. Lay them cut side down on the baking sheet and return to the oven for ten minutes, turn them over and bake for 10 more minutes. Cool on wire racks, store in an airtight container. These keep for over a month.

CRANBERRY ORANGE ALMOND BISCOTTI

Steps:

• 1. Heat oven to 350 degrees and toast almonds by placing on a cookie sheet. Bake until they are lightly golden (about 7-10 minutes). Remove from oven and set aside.
• 2. Cream butter and sugar, then add eggs one at a time, beating well after each addition. Add extracts.
• 3. In a separate bowl, combine flour, baking powder and salt. Add to the creamed mixture and mix well. Stir in cranberries and almonds, cover and chill for 30 minutes.
• 4. Cut dough in half. On a floured surface, shape each half into a loaf 2 inches in diameter. Place on cookie sheet and bake at 350 degrees for 35 minutes.
• 5. Cool for 5 minutes. Cut diagonally into 1 inch slices. Place slices on an ungreased cookie sheet and bake for 9-10 minutes.
• 6. Turn slices over, bake for 10 more minutes or until cookies are golden brown. Transfer to cooling racks and allow to cool.
• 7. If desired, melt white baking chips and vegetable shortening in a bowl by microwaving. Check every 20 seconds and mix, making sure you don't overheat or it will "seize up". Get it to the point where it is thin enough to drizzle, or use pastry bag to pipe. Let dry.

CRANBERRY-ORANGE BISCOTTI

Steps:

• Place cranberries in a small bowl. Heat orange juice in a small saucepan until warm; pour over berries and let stand 10 to 15 minutes or until cranberries are soft. Drain well, pressing berries to remove excess liquid. Discard juice; set cranberries aside.
• Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar and baking powder; beat until combined. Beat in eggs and orange peel. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Stir in cranberries and ginger.
• Divide dough into three portions. With lightly floured hands, shape each portion into a 9x2-inch log; place logs 3 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 25 minutes or until tops are lightly browned. Cool on pan on a wire rack for 20 minutes. Reduce oven temperature to 300 degrees F. Cut each roll diagonally into 1/2-inch-thick slices.
• Place slices upright on cookie sheet, leaving 1/2 inch between slices. Bake in 300 degree F oven for 15 minutes. Transfer to wire racks and cool. Store up to 3 days in a covered container at room temperature or freeze up to 3 months in a freezer container. Makes about 40.

ORANGE CRANBERRY WHITE CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350°F Line a baking sheet with parchment paper. Combine the flour, baking powder, and salt in a medium mixing bowl; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, melted butter, eggs, vanilla extract and orange zest until well combined. With the mixer on low speed, add in the dry ingredients and mix until just incorporated. Stir in the white chocolate chips and dried cranberries with a rubber spatula.
• Divide the dough in half. Working with one portion of dough, shape into a 12″ x 3″ log on the prepared baking sheet. Repeat with the remaining dough so that the logs are laying parallel and spaced apart on the baking sheet. Bake until the logs are golden brown, 30 minutes. Remove from the oven and let cool for 25 minutes, maintaining the oven temperature in the meantime.
• Carefully transfer the logs to a work surface and remove the parchment paper from the pan. Using a serrated knife, cut the logs into ½-inch slices on the diagonal. Lie the slices on one of their cut sides back on the baking sheet. Return to the oven and bake for 12 minutes more. Transfer to a wire rack to cool completely. Store in an airtight container.

CRANBERRY ORANGE PISTACHIO BISCOTTI

Steps:

• Heat the oven to 350 degrees. Line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the sugar, melted butter, eggs, vanilla, and orange zest. Using a spatula or wooden spoon, stir the flour mixture into the egg mixture until the dough comes together. Mix in the cranberries and pistachios. Divide the dough in half. Shape each half into a 13-inch-by-3½-inch rectangular loaf (about 1 inch thick). Place the loaves on the prepared sheet, leaving at least 2 inches between them. Bake in the middle position for 30 minutes, turning the pan around halfway through baking. The loaves should be lightly golden and give slightly in the middle when gently pressed. Remove the loaves from the oven and cool on the pan for 30 minutes. Reduce the oven temperature to 300 degrees and move oven racks to top and lower-middle positions. Carefully transfer the loaves to a large cutting board. Using a long serrated knife in a long sawing motion, cut the loaves into slices ½ to ¾ inch thick. Line 2 cookie sheets with parchment paper and place the biscotti cut-side down on them. Bake for 25 to 30 minutes, rotating the pans from top to bottom and front to back halfway through baking, or until the biscotti are firm and lightly golden. (When you rotate the sheets, check the bottom sides of the biscotti; if they are browning, turn over to the other cut side.) Remove the biscotti from the oven and cool completely on the pan. Melt the chocolate in the top of a double boiler or in the microwave, stirring frequently. Drizzle or spread it over the tops of the biscotti. Place the biscotti on a wire rack set over a sheet of wax paper, to let the chocolate dry. Store the biscotti in an airtight container for up to 3 days.

CRANBERRY ORANGE BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Place cranberries in a small bowl. Cover with boiling water and let sit for 10 minutes. Drain and set aside.
• Combine eggs, sugar, oil, orange zest, baking powder,vanilla, and almond extract in a large bowl.
• Add flour, nuts, and cranberries and stir to mix well.
• Turn out onto a floured surface and knead until smooth.
• Divide dough in half. Form each half into a 2-inch diameter by 12-inch long log.
• Place logs on a parchment lined baking sheet. Bake until lightly brown, about 30 minutes. Remove from oven and let cool for 15 minutes.
• Cut logs with a serrated knife into ½ inch thick slices.Slices can either be cut straight across or cut on the diagonal.
• Place slices, cut-side down, on the baking sheet. Bake about20 more minutes, turning slices once after 10 minutes.
• Cool completely on a wire rack.
• If desired, melt white chocolate chips according to package directions. Stir in orange oil.
• Dip ends of biscotti into melted chocolate. Let sit on parchment until set.

CRANBERRY-ORANGE BISCOTTI

Steps:

• Heat oven to 350°F. In large bowl, stir together sugar, oil, orange peel, vanilla and eggs. Stir in remaining ingredients.
• Place dough on lightly floured surface. Knead until smooth. On ungreased cookie sheet, shape half of dough at a time into 10x3-inch rectangle.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut rectangle crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
• Bake about 15 minutes longer, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

CRANBERRY ORANGE BISCOTTI

Steps:

• In a food processor, combine almond flour, arrowroot powder, salt and baking soda.
• Pulse until ingredients are well combined.
• Pulse in agave nectar and orange zest until the dough forms a ball.
• Remove dough from food processor and work in cranberries and pistachios with your hands.
• Form dough into 2 logs on a parchment lined baking sheet.
• Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
• Cut the logs into ½ inch slices on the diagonal with a very sharp knife.
• Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.
• Remove from oven and allow to cool, set, and become crispy.