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Cranberry Orange Biscotti is a delightful treat that perfectly marries the tartness of cranberries with the zesty brightness of orange. This Italian-inspired cookie, known for its crunchy texture and rich flavors, has become a cherished snack for coffee and tea lovers alike. Biscotti, meaning "twice-baked" in Italian, is designed to be dunked into beverages, making it a versatile companion for your morning brew or afternoon tea. In this article, we will delve into the ingredients and provide you with detailed, step-by-step instructions to create your own batch of Cranberry Orange Biscotti, along with some fascinating insights into the history and preparation of this beloved cookie.

Cranberry Orange Biscotti

Discover the delightful world of Cranberry Orange Biscotti, a cookie that perfectly balances tart cranberries and zesty orange. These Italian treats, known for their crunchy texture, are ideal for dunking in coffee or tea. Dive into our step-by-step guide to making these delicious cookies, complete with ingredient tips and historical insights. Whether for yourself or as thoughtful gifts, learn how to create a batch of this beloved snack that everyone will enjoy.
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened at room temperature

1 cup granulated sugar

2 large eggs

Zest of 1 large orange (about 2 teaspoons)

1 teaspoon pure vanilla extract

1 cup dried cranberries

1/2 cup chopped almonds (optional)

1/2 cup white chocolate chips (optional, for drizzling)

Instructions
 

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together until well mixed, then set this mixture aside for later use.

      Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together. Beat them on medium speed until the mixture becomes light and fluffy, approximately 2-3 minutes.

        Incorporate Wet Ingredients: Add the eggs, orange zest, and pure vanilla extract to the butter-sugar mixture. Beat this until everything is thoroughly combined, which should take about 1 minute.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can affect the texture of your biscotti.

            Add Cranberries and Nuts: Gently fold in the dried cranberries and optional chopped almonds using a spatula, ensuring an even distribution through the dough.

              Form the Dough Log: Transfer the dough to the prepared baking sheet and shape it into a large log, approximately 12 inches long and about 1 inch thick. The log should be slightly flattened for optimal baking.

                First Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the top of the log is set and golden brown. Once baked, allow it to cool on the baking sheet for about 10 minutes.

                  Slice the Biscotti: Carefully transfer the log to a cutting board. Using a serrated knife, slice the log diagonally into 1/2-inch thick pieces.

                    Second Bake: Position the slices back on the baking sheet with the cut side facing down. Bake them again for an additional 10-15 minutes until they become crisp and golden, turning the slices halfway through for even roasting.

                      Cool and Decorate: Once baked, remove the biscotti from the oven and allow them to cool completely on a wire rack. If desired, melt the white chocolate chips in a microwave-safe bowl and drizzle over the cooled biscotti for a sweet decorative touch.

                        Serve and Enjoy: Serve your delightful biscotti alongside coffee or tea, or package them beautifully in a box as a thoughtful gift for friends and family.

                          Prep Time: 15 minutes | Total Time: 1 hour | Yield: 24 biscotti