Cranberry Orange Biscotti
This combination of cranberry and orange biscotti with a white chocolate dip makes for the perfect New England biscotti. Recipe adapted from www.yourhomebasedmom.com
Ingredients
Scale
- 1/2 Cup Butter
- 6 ounce package of Dried Cranberries (I used Craisins)
- 3 Tablespoons Orange Juice
- 3/4 Cup Sugar
- 2 Teaspoons Baking Powder
- 2 Eggs
- 1/4 Cup Grated Orange Zest
- 2 1/2 Cup AP Flour
- 1/4 Teaspoon Salt
- 1 Cup White Chocolate Chips
Instructions
- Preheat oven to 350*
- Place dried cranberries in a bowl and add boiling water. Let sit for five minutes. Drain well and set aside.
- In a mixer with a paddle attachment, combine butter and sugar and orange zest and mix until light and fluffy.
- Add eggs, one at a time and incorporate.
- Add Orange Juice, Baking Powder and Salt.
- Add flour until mixed.
- Turn out dough onto a lightly floured surface and shape into two 4″ x 8″ rectangles with softly rounded edges.
- Place on parchment lined or silicone mat lined cookie sheet.
- Bake for 25 minutes or until lightly golden brown.
- Allow to cool for ten minutes.
- Slice baked logs into one inch slices, on the diagonal, if you desire.
- Return cookies to the cookie sheet sliced side up and continue to bake for an additional 25 minutes.
- Allow cookies to cool.
- Microwave white chocolate chips in a microwave safe bowl, checking frequently to not scorch the white chocolate.
- Dip each biscotti into the white chocolate (or drizzle on top) and allow to cool.