Cranberry Orange Biscotti

This Cranberry Orange Biscotti recipe is perfect for a family get-together or whenever you want a delicious orange and cranberry cookie this winter. Homemade biscotti is a favorite for gift giving or with your favorite coffee. The twice baked process is what makes these cookies crispy on the outside, yet softer on the inside.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 42 minutes

Total Time: 57 minutes

Servings: 22 cookies

Calories: 237 kcal per serving

Ingredients

3 ¼ cups - Flour
1 tbsp - baking powder
½ tsp - Salt
1 ½ cups - Sugar
10 tablespoons - Butter
3 - Eggs
1 tbsp - Vanilla
2 tablespoons - Orange zest
1 cup - White chocolate chips
1 cup - Dried cranberries

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Combine flour, baking powder and salt in a mixing bowl and stir together. In the bowl of an electric mixer fitted with the paddle attachment, beat together sugar, butter, eggs, vanilla and orange zest until combined. With the mixer on low, slowly add dry ingredients and mix until just incorporated being careful not to over mix. Stir in white chocolate and dried cranberries.
Divide dough in half. Form one half into a 12″x3″ log on the prepared baking sheet. Repeat with remaining half of dough. Place logs parallel and spaced apart on baking sheet. Bake for 30 minutes, or until logs are golden brown. Remove from oven and cool for 25 minutes. Maintain oven temperature.
Carefully transfer cooled logs to a cutting board. Using a serrated knife, cut logs into 1/2 inch slices on the diagonal. Lie the slices on one cut side on a baking sheet. Return to the oven and bake for 12 minutes. Transfer to a wire rack and cool completely.

Nutrition