Cranberry Orange Biscotti

Cranberry Orange Biscotti

makes about 12-14 servings

 

Ingredients

• 2cups all -purpose flour
• 1 ½ teaspoonsbaking powder
• 1/4tsp kosher salt
• 1/2cup unsalted butter, softened
• 2/3 cupwhite sugar
• 1 teaspoon Boyajian Orange Oil
• 2large eggs (room temperature)
• ¾ cups dried cranberries

 

1. Preheat oven to 350 degrees.
2. In a large bowl whisk together flour, baking powder and salt. Set aside.
3. In a separate large bowl, using an electric hand- held mixer, beat together butter, sugar and orange oil until light and fluffy. Mix in the eggs, one at a time.
4. Turning mixer to low, gradually add the flour mixture to the butter mixture, until fully combined. Stir in the cranberries.
5. Transfer the dough onto a lined baking sheet.
6. Using lightly floured hands, shape the dough into a log, 4” wide x 8” inches long. Bake until golden brown, about 25 minutes.
7. Remove baking sheet from oven and cool on baking rack for10 minutes Reduce oven temperature to 325 degrees.
8. Transfer baked dough onto a cutting board. Using a sharp serrated knife, cut the log diagonally, into ¾ inch slices and arrange on lined baking sheet, cut side down.
9. Bake for 8-10 minutes. Turn the slices over and bake for an additional 8-10 minutes.
10. Remove biscotti from oven and allow to fully cool on baking rack.

 

*Can be stored in an airtight container for 1 week