I can safely say I’ve already eaten what will likely be my cookie quota for the year — and it’s only mid-January. My New Year’s resolution this year wasn’t about avoiding treats; it was about trying new things. That vague goal gives me plenty of room to explore, so for now I’ll grab a biscotti and you should too!
This recipe would have been perfect for the holidays — orange and cranberry are a classic pairing — but it works any time you want to pretend the party isn’t over. Flecked with orange zest and studded with tart cranberries, these biscotti are crunchy on the outside and pleasantly tender inside, not dry or cardboard-like. They’re delicious and very moreish.
The recipe is adapted from Sally’s Baking Addiction and takes inspiration from other favorite biscotti variations. I skipped the melted chocolate coating and went with cranberries instead — no regrets. I also added a small amount of ground ginger. It’s subtle but noticeable, giving the biscotti a warm, slightly spicy note that pairs well with coffee.
For a light glaze I used cream instead of an egg wash because I prefer to avoid an overtly eggy flavor on top, but you can use either. If you live somewhere warm, the biscotti may soften slightly on the second day, but not enough to spoil them. They’re still irresistible and keep well in an airtight container.
Making biscotti takes a bit of time, but it’s straightforward and enjoyable. Below is a clear recipe and method so you can bake a batch yourself.
Orange Cranberry Biscotti
40
45
1 25
18 to 20 cookies
Ingredients
- 2 and 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt (if using unsalted butter)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 cup brown sugar preferably soft
- Zest from two medium oranges
- 1 cup dried cranberries
- 1/4 cup butter cold and cubed (about 60 g)
- 3 eggs
- 2 tbsps fresh orange juice
- 1 tbsp oil
- 1 tsp vanilla extract
- Extra flour for sprinkling
Instructions
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Preheat the oven to 180°C (350°F).
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Sift the flour, baking powder, salt and spices into a large bowl. Stir in the brown sugar, orange zest and cranberries.
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Add the cold butter cubes and rub them into the flour mixture with your fingertips until the texture is sandy and no dry flour remains.
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Whisk the eggs, orange juice, oil and vanilla in a small bowl, then pour into the flour mixture.
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Mix until the dough comes together without overworking it. Flour a silicone mat or countertop for shaping.
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Turn the dough onto the floured surface and knead 8–10 times. It should be soft and slightly sticky but manageable. Divide the dough in half.
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On a lightly floured surface or silicone mat, shape each piece into a slab about 8 x 5 inches and roughly 1/2 inch thick. Use extra flour to prevent sticking.
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Place the mats or slabs on baking trays and bake for 20–25 minutes, until the tops and edges are lightly browned. Rotate trays halfway through baking. If your oven is small, bake in batches; keep the second slab at room temperature while the first bakes.
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Allow the slabs to cool about 10 minutes, then slice each lengthwise into 1-inch thick pieces using a long serrated knife. Slicing is easiest on a chopping board.
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Place the slices cut-side up on the baking mat or tray and bake 8–10 minutes per side until both sides are golden and firm. For extra color, broil briefly for a minute or two, watching carefully so they don’t burn.
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Cool completely on a wire rack, then store in an airtight tin at room temperature. Enjoy with coffee or tea.
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