Cranberry Orange Biscotti
Ingredients
12 tablespoons unsalted butter, at room temperature
2 1/4 cup granulated sugar
6 teaspoons orange zest
1 1/2 teaspoon salt
3 teaspoon vanilla extract
6 teaspoons baking powder
6 large eggs, at room temperature
6 cups all purpose flour
3 cups sweetened or unsweetened dried cranberries
Milk or cream of your choice for tops
Raw sugar for sprinkling
Directions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper; set aside.
- In a small bowl combine the sugar with the orange zest and mix together with your fingers, massing the zest into the sugar so the flavor really incorporates. Add the sugar to the body of a stand mixer fitted with the paddle attachment and beat on medium speed with the butter, salt, and vanilla until mixture is smooth and creamy. Beat in the eggs. Lower the mixer speed, and add the flour and baking powder, mix just until smooth. The dough will be very soft and sticky, but should be able to hold its shape when dropped from a spoon. Stir in the cranberries.
- Transfer the dough to the prepared baking sheet, and shape it into a rough log about 16 inches long. It will be about 2 1/2 inches wide and about 1 inch thick.
- Bake the dough at 350 for 25 minutes. Remove it from the oven and let cool on the pan for 25 minutes.
- Reduce the oven temperature to 325°F. Cut the biscotti into 3/4-inch slices. Place the biscotti upright on the prepared baking sheet, and bake for another 25 minutes. Remove from the oven and transfer cookies to a rack to cool completely.
Notes
- from Baker by Nature