• 3/4 cup unsalted butter, room temperature
  • 1 cup and 2 tbsp sugar
  • 3 eggs room temperature
  • zest of 1 orange
  • 3 tbsp orange liquor or fresh orange juice
  • 3 1/3 cups flour
  • 2 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 3/4 cup frozen cranberries

There is nothing like the tart pucker of cranberries to make me smile. Combined with the sweet zing of oranges and it is a comforting winter treat wonderful with a cup of coffee.

 

PREHEAT OVEN TO 350F

  • Cream the butter and sugar until light and fluffy
  • Add one egg at a time, stir to combine well between each addition however do not overbeat or your biscotti will puff up and crack in the oven (not the end of the world either)
  • Sift together your dried ingredients, besides the cranberries.
  • Add the dried ingredients and liquor to your butter blend, mix until combined.
  • Toss in your cranberries, don’t overmix or you will crush all the berries and end up with a red dough, only mix until they are evenly distributed.
  • Line a baking sheet with parchment or silpat.
  • Using floured hands shape the dough into two logs as long as your baking sheet.  Place the logs on your parchment slightly spaced apart.  Pat down your logs quite a bit since they will rise  in the oven.  (making two logs will give you small biscotti, if you prefer long biscotti like those found in coffee shops make one log, however you may have to increase the baking time)
  • Bake in the center of the oven for 25 minutes

Once the first baking is completed, remove them from the oven and let cool on a cooling rack for 15 minutes.  After having cooled, slice the log  into 1 to 1.5cm cookies ( i LOVE using an electric carving knife for the slicing, it makes for quick work, even slicing and less crumbs).

Return the sliced biscotti onto the baking sheet, and cook for 12 and 1/2 minutes.  Then flip them over and bake another 12 and 1/2 minutes. You may need to do this in batches since the sliced biscotti take up more room than the logs on a baking sheet.  Do keep in mind that they will come out slightly darker than a classic biscotti because of the cinnamon in the dough.

Cool completely and enjoy!