Spring is here and this is the time when I start craving light and fruity desserts. This Cranberry Orange Biscotti checks all the boxes. It’s light, it’s sweet, and it’s fruity. I especially love biscotti this time of year because while spring is here, it’s still pretty cool at night in Mammoth. So, I love having a cup of tea in the evenings.
Biscotti is an amazing dessert to bake at high altitude because our dry climates are perfect for it. You can leave your biscotti out on the counter for days and it will be like you just baked it! I love adding a dusting of sugar to my biscotti as it adds a little more texture that I absolutely love, especially on lighter flavors. Get the recipe below for my Cranberry Orange Biscotti.
Tips for making the best Orange Cranberry Biscotti
- Make sure to mix your butter and sugar together. This is the first step, but very important when making biscotti. If you don’t cream together the butter and sugar, you can end up with butter chunks, which can then cause holes and un-edible spots on the biscotti once it’s baked.
- When forming the log, make sure that the log is the right size and also even across the whole thing. If you have a thicker part on one side, and a thinner part on the other side, then it won’t bake evenly. So make sure you’re using your hands and forming the log evenly.
- Resting time is super important! Set a timer and let the biscotti rest for the full 10 minutes. The resting gives the large log time to cool, which allows you to easily cut it without ripping or breaking the partially cooked dough. You want nice clean cuts. So, use a sharp knife when doing so.
- Baking for the second time is important. Make sure to check biscotti before removing from the oven, just like you would cookies. The centers should look set, and the edges should be golden brown. If they don’t look like this, then don’t be afraid to bake it a little bit longer. Set a time for 1 to 2 minutes and check it again from there.
Cranberry Orange Biscotti
Makes 12 biscotti
Dough1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 tablespoon organic orange flavor
2 organic large eggs
255 grams (2 cups) organic all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
127 grams (1 cup) organic dried cranberries
2 tablespoons organic cane sugar
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and orange flavor. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms. Add in the cranberries and mix on low until combined.
Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches. Sprinkle the 2 tablespoons of cane sugar on top.
Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
Store in a cool dry place for up to 7 days.
Gluten Free – Replace the all purpose flour with 269 grams (scant 1 3/4 cups) organic gluten free flour blend.
High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!