Cranberry Orange Biscotti
Packed with dried cranberries and plenty of orange flavor, this Italian biscotti recipe is perfect for holiday baking! A touch of almond extract and chopped pistachios add a great nutty flavor. This recipe for biscotti is easy, adaptable, and absolutely delicious.
Ingredients
For the Egg Wash:
- 1 large egg
- 1 teaspoon water
For the Biscotti:
- 2 and 1/2 cups (300g) all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamon optional
- 1/2 teaspoon salt
- 5 Tablespoons (70g) unsalted butter melted
- 3/4 cup (149g) granulated sugar
- 1/4 cup (53g) light brown sugar packed
- 1 Tablespoon (14g) orange zest finely grated
- 1 Tablespoon (14ml) orange juice
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 Tablespoon (14ml) mild olive oil
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups sweetened dried cranberries
- 3/4 cup whole unsalted pistachios
- 1/4 cup (50g) sparkling sugar
For the Chocolate Coating:
- 8 ounces (227g) semi-sweet chocolate finely chopped
- 1/2 cup (57g) lightly salted pistachios roughly chopped
Instructions
For the Egg Wash:
- In a small bowl whisk together the egg and water until well combined. Set aside until needed.
For the Biscotti:
- In a large bowl combine flour, baking powder, cinnamon, cardamon (if using) and salt, whisking well to combine. Set aside.
- In a separate large bowl whisk the melted butter, both sugars, orange zest, and orange juice until well combined. Beat in the eggs and egg yolk, mixing until well combined. The whisk in the oil and vanilla.
- Add the flour mixture, cranberries, and pistachios, to the wet mixture, and mix until just combined.
- Cover the dough and chill for 30 minutes. In the meantime, preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Using moistened hands, divide the dough in half. Then shape the dough into 2 (about 10-by-4-inch) loaves and place on a prepared baking sheet.
- Brush each slab with egg wash and sprinkle with sparkling sugar.
- Bake for 24 minutes or until pale golden brown. Transfer loaves to a wire rack and cool for 15 minutes.
- Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on a baking sheet; bake for 9 minutes. Turn slices over and bake for 8 minutes more or until golden. Cool completely on wire racks
For the Chocolate Coating:
- Fill a saucepan ⅓ of the way full with water. Bring to a simmer over moderate heat.
- Place a heatproof bowl over the pan of simmering water, making sure the bowl fits snugly on top of the pan and that the simmering water isn't touching the bottom of the bowl. Reduce heat to low.
- Place the chopped chocolate into the bowl and cook, mixing occasionally with a silicone spatula, until completely melted.
- Carefully remove the bowl from the pan, making sure no water comes in contact with the chocolate.
- Dip a biscotti into the melted chocolate. Then transfer back to the parchment paper lined baking sheet.
- Sprinkle with chopped pistachios. Repeat with all of the biscotti. Set aside until the chocolate has set.
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