Cranberry Orange Biscotti

These cranberry orange biscotti have an orange cookie base filled with dried cranberries and chopped pecans, then drizzled with white chocolate for an easy, festive breakfast treat!

Course Breakfast, Brunch, Dessert

Cuisine American, Italian

Prep Time 20

Cook Time 50

Resting Time 30

Total Time 1 40

Servings biscotti

Calories 110kcal

Author Kyleigh Sage

Equipment

Ingredients

Biscotti

½ cup light brown sugar
½ cup granulated sugar
2 tablespoons orange zest
½ cup unsalted butter room temperature
2 large eggs room temperature
1 teaspoon orange extract
½ teaspoon almond extract optional
2 ¼ cup all purpose flour
1 ¼ teaspoon baking powder
¼ teaspoon kosher salt
½ cup dried cranberries
½ cup pecans finely chopped

Topping

4 ounces white chocolate melted
orange zest

US Customary - Metric

Instructions

Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), add the brown sugar, granulated sugar, and orange zest. Then use your fingers to gently massage the orange zest into the sugar (this is optional, but helps infuse the sugar with even more orange flavor). Then add in the softened butter and beat until combined and smooth.
Add in the eggs, orange extract, and almond extract and beat until just combined.
Add in the flour, baking powder, and salt and mix until fully incorporated. The dough should be slightly sticky.
Then gently fold in the dried cranberries and chopped pecans. Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
Place the baking sheet with the shaped cranberry orange biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).
While the biscotti logs are chilling, preheat the oven to 350°F.
Bake at 350°F for 20 to 30 minutes, until the top and edges are fully set. Remove from the oven and let cool for 25 to 30 minutes.
Reduce the oven temperature to 325°F.
Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
Return the cranberry pecan biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
Remove from the oven and transfer to a wire rack to cool to room temperature.In a microwave safe bowl, melt the white chocolate in intervals of 30 seconds until smooth and then let cool slightly.
Transfer to a piping bag (or small plastic bag) and cut the tip off to make a small hole. Then drizzle the melted white chocolate over the cranberry orange biscotti. Sprinkle with extra orange zest if desired. Let the chocolate fully harden before storing.
Serve the cranberry orange biscotti with your favorite latte or tea!

Notes

Store biscotti in an airtight container at room temperature for up to 2 weeks.

Nutrition