My cranberry and orange biscotti recipe is yummy, crunchy and oh so simple to make, plus it will make your whole home smell utterly heavenly. Enjoy with coffee, as something to nibble on, or wrap up and give as a beautiful homemade gift!
What is biscotti?
OK, so this bake isn’t TECHNICALLY your traditional biscotti, as you would normally find almonds in these twice-baked biscuits. However, in wanting to share a recipe with more festive flavours, I’ve omitted the almond in favour of dried cranberries and added in some orange flavour. These biscotti still have the trademark beautiful crunchy shell of course. And the second bake ensures the middle of these beautiful cranberry and orange biscotti are really crisp all the way through.
And why these flavours? Well, I’ve shared with your shortbread and scones with these flavours, and I find them so bright and fresh, I just had to share another variant of it! I love to enjoy these with a hot drink (yes, I’m a dunker!), or freshly (second!) baked from the oven, whilst still warm and slightly soft. Just divine!
Oh and I use whole milk when I make these normally, but I have made vegan biscotti in the past using this recipe too: simply substitute the milk for a dairy-free alternative and use the same biscotti recipe for the rest of your ingredients.
How to make my cranberry and orange biscotti recipe
These are actually surprisingly easy to put together! First you mix together your wet ingredients and sugar, stirring through the orange extract (or zest if you prefer). Separately, sift together your flour and baking powder, then combine the two. The dough is then shaped into two logs and baked until just turning golden.
Once baked for the first time, the logs are left to cool for about 20-30 minutes before being sliced. The slices are then baked for a second time until crispy and just starting to turn golden.
And that’s it! Cranberry and orange biscotti can be yours to make! 😊
As always, thanks for joining me today, my friends. Happy baking! x