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Cranberry Orange Biscotti

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Servings: 14
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ½ cup softened unsalted butter
  • ⅔ cup white sugar
  • 1 teaspoon Boyajian Pure Orange Oil
  • 2 large eggs (room temperature)
  • ¾ cup dried cranberries

Equipment

  • 1 hand mixer

Method
 

  1. Preheat oven to 350 ℉
  2. In a large bowl whisk together flour, baking powder and salt. Set aside.
    2 cups all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon kosher salt
  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.
    ½ cup softened unsalted butter, ⅔ cup white sugar, 1 teaspoon Boyajian Pure Orange Oil, 2 large eggs
  4. Turning mixer to low, gradually add the flour mixture to the butter mixture, until fully combined. Stir in the cranberries.
    ¾ cup dried 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 for 10 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.

Notes

Can be stored in an airtight container for 1 week

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