Biscotti, Cranberry & Orange

From the Italian for "twice cooked", these Cranberry & Orange Biscotti are a lighter variation on the traditional pistachio version.

Biscotti, Cranberry & Orange

Equipment

Pre-heat Oven to 325°F, Convection

Ingredients

  • ½ cup Butter, Softened
  • 1 cup White Sugar
  • 2 Eggs
  • 2 tsp Orange Extract
  • 1 tsp Amaretto, Optional
  • 2¾ cups AP Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 1 cup Dried Cranberries

Procedure

  1. In a stand mixer, combine the softened butter and sugar. Mix with a paddle attachment until a crumbly texture forms.
  2. Add the Eggs, Orange Extract and Amaretto and continue to mix at low speed.
  3. Whisk together the remaining dry ingredients (Baking Powder, Baking Soda, Salt and AP Flour) and then introduce to the stand mixer. Continue to mix until a loose dough is formed.
  4. Mix in the Dried Cranberries.
  5. Lay the dough out on a baking sheet lined with parchment paper, making about 4 loaves roughly 1 inch wide and about ½ inch tall.
  6. Bake this sheet in the preheated convection oven for about 20-25 minutes, or just until the cookie starts to turn light golden yellow at the edges (brown is overbaked!).
  7. Remove from the oven and allow to completely cool.
  8. Cut the cookies diagonally into small pieces, about the size of a thumb each. Spread them out on the sheet as best as you can, so there's a bit of a gap between the smaller pieces.
  9. Return the cookies to the oven and lower the temperature to 300°F. Bake the cookies again for about 7-10 minutes at this lower temperature, then remove and allow to cool to room temperature.