Biscotti, the OG coffee cookie, gets a makeover with flavors from orange and cranberry. These biscotti are delicious and perfect for any time of day!
Hey guys! Remember when I said after I got back from Italy I would never make anything Italian again because it wouldn't be nearly as good as what I had in Venice and Cortina? Well hahahahaha I'm a huge liar because I made biscotti and they are BETTER than what I had in Italy. "Boom. Roasted." - Michael Scott - Jesse Peterson.
The truth is, I was honestly disappointed with the desserts I had in Venice. One evening Candice and I stopped into a bakery café on our way home from a drunken adventure, and the cannoli I procured wasn't delicious by any means, even in my tipsy state. And this is probably entirely my fault, but not once did we have biscotti! Blasphemous, I know.
As such, I've decided to make up for lost experiences by making biscotti, cannoli and sfogliatelle over the winter months. And let me tell you, this biscotti is FREAKING AMAZING.
I've made biscotti once before, in high school, and don't remember it being particularly good. However, I was in the throes of orthorexia and probably used whole wheat flour, a flax egg, applesauce instead of butter, and sugar free chocolate to make it. Let's all pour one out for my former disordered self and her poor, poor taste buds.
This biscotti uses allll the real stuff, and is SO much better for it. I used dried cranberries and orange juice and zest in this biscotti for a holiday twist, but this recipe is super versatile! Add nuts, chocolate, other fruits, whatever suits your fancy. Get creative with it!
So make a pot of coffee, whip up some biscotti, and enjoy your morning (or afternoon). Read a book. Do a crossword. Treat yo self!
To make this biscotti, you will need:
- 2 1/3 cups unbleached all-purpose flour
- 1 t baking powder
- 1/2 t cinnamon
- Pinch salt
- 1/4 cup (1/2 stick) butter, cold
- 1 cup light brown sugar
- 3 eggs
- 1 T canola oil
- 1 t vanilla extract
- 2 T fresh squeezed orange juice
- Zest from one orange
- 3/4 cup dried cranberries
- Egg wash: 1 egg, beaten well
First, preheat your oven to 350F and line two baking sheets with parchment paper. Set aside.
Use a cheese grater to grate your butter into a bowl, then pop the butter into the freezer to chill. This is imperative to making sure the biscotti is nice and flaky!
In a large bowl, combine your flour, baking powder, cinnamon, salt, brown sugar and orange zest. Add the chilled butter and work it into the flour mixture with your fingers until fully combined (the largest pieces butter should be no larger than peas). Set aside.
In a small bowl whisk together your eggs, oil, vanilla extract and orange juice. Add this to the flour mixture and mix in gently until just incorporated. Knead the dough 8-10 times, then separate into 2 halves. Place one half onto each baking sheet.
Shape each half of the dough into a rectangle that is about 8x4" and 1/2 inch thick. Beat an egg in a small bowl to make your egg wash, then brush the egg wash over both rectangles of dough. Pop them into the oven and bake for 25 minutes, until the top and sides of the loaves are golden brown.
Remove from the oven and let cool 10 minutes, then use a serrated knife to cut slices on the bias. Arrange these slices on your baking sheet and return to the oven for 8 minutes. Once that time is up, flip each of the slices over and bake an additional 8 minutes. Remove from oven and let cool completely, and you're done!
These cookies will get crisper as they cool, and the beauty of biscotti is that they're supposed to be crunchy, so they keep well for up to a week. When they get hard, just dip them in coffee or tea to soften them up!
I hope you enjoy this little piece of Italy. Next up - Cannoli!