Cranberry Almond Orange Biscotti

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INGREDIENTS

  • ½ cup (1 stick) unsalted butter, softened

  • ¾ cup granulated sugar

  • 3 tablespoons orange juice

  • 1 tablespoon orange zest

  • 2 eggs

  • 2 ½ cups flour

  • ¼ teaspoon salt

  • ½ cup dried cranberries, chopped

  • ½ cup Mariani Slivered almonds, chopped

INSTRUCTIONS:

  1. Using a stand mixer or hand mixer with beater attachments, beat the butter and sugar on medium high speed until light and fluffy.

  2. Add the orange juice and orange zest to the butter mixture and mix until combined.

  3. Add the eggs one at a time, beating after each addition until combined.

  4. Add the flour and salt to the wet ingredients and fold until incorporated in a sticky dough.

  5. Fold the cranberries and almonds into the dough, then place the dough in the refrigerator to chill for 30 minutes.

  6. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

  7. When the dough is done chilling, shape it into two 9-inch logs. Place the logs on the baking sheet and bake for 25 minutes.

  8. After 25 minutes, remove the biscotti from the oven and let it cool for 10 minutes.

  9. After 10 minutes, cut each biscotti log into ½-inch slices. Place the slices back on the baking sheet, cut side down, and bake for an additional 25 minutes, turning halfway through.

  10. Let cool for at least 15 minutes, and serve alongside a cup of coffee.

Yield: 36 biscotti
Cranberry Almond Orange Biscotti

Cranberry Almond Orange Biscotti

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • 3 tablespoons orange juice
  • 1 tablespoon orange zest
  • 2 eggs
  • 2 ½ cups flour
  • ¼ teaspoon salt
  • ½ cup dried cranberries, chopped
  • ½ cup Mariani Slivered almonds, chopped

Instructions

  1. Using a stand mixer or hand mixer with beater attachments, beat the butter and sugar on medium high speed until light and fluffy.
  2. Add the orange juice and orange zest to the butter mixture and mix until combined.
  3. Add the eggs one at a time, beating after each addition until combined.
  4. Add the flour and salt to the wet ingredients and fold until incorporated in a sticky dough.
  5. Fold the cranberries and almonds into the dough, then place the dough in the refrigerator to chill for 30 minutes.
  6. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  7. When the dough is done chilling, shape it into two 9-inch logs. Place the logs on the baking sheet and bake for 25 minutes.
  8. After 25 minutes, remove the biscotti from the oven and let it cool for 10 minutes.
  9. After 10 minutes, cut each biscotti log into ½-inch slices. Place the slices back on the baking sheet, cut side down, and bake for an additional 25 minutes, turning halfway through.
  10. Let cool for at least 15 minutes, and serve alongside a cup of coffee.