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Classic crunchy biscotti infused with orange zest and lots of cranberries!

Orange Cranberry Biscotti

Classic crunchy biscotti infused with orange zest and lots of cranberries!
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Makes: 18 to 20 cookies
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Ingredients
  

  • 2 and 1/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt if using unsalted butter
  • 1/2 tsp cinnamon powder
  • 1/2 tsp ginger powder
  • 1 cup brown sugar preferably the soft variety
  • Zest from two medium oranges
  • 1 cup dried cranberries
  • 1/4 cup butter cold and cubed (60 gms)
  • 3 eggs
  • 2 tbsps fresh orange juice
  • 1 tbsp oil
  • 1 tsp vanilla extract
  • Extra flour for sprinkling

Instructions

  • Preheat the oven to 180 C.
  • Sift the flour, baking powder, salt and spices in a large mixing bowl. Stir in the brown sugar and orange zest. Mix in the cranberries.
  • Add the cold butter cubes to the flour mixture and rub it in with your fingertips until the mixture is sandy and no dry flour remains.
  • In a small bowl, combine the eggs, orange juice, oil and vanilla. Whisk well, then pour into the flour mixture.
  • Mix and bring together, but do not over-mix. Flour a silicone baking mat or your kitchen counter (I prefer the mat for easy clean-up and lesser sticking).
  • Turn the dough out onto the mat and knead 8 to 10 times. It should be soft, a little sticky, but easy enough to shape into a ball. Cut the dough in half.
  • Place another silicone mat on the counter and place one half of the dough on it. Using extra flour to sprinkle on, shape each portion of dough into a slab, about 8x5 inches, and about 1/2 inch thick.
  • Slide each mat onto a baking tray. It's ok to bake in batches if your oven is small like mine, the second slab of dough can stay out at room temperature.
  • Bake for 20 to 25 minutes until the top and edges of the slab are lightly browned, rotating the tray halfway through the baking time.
  • Set aside to cool, and in the meantime, place the second tray in to bake.
  • Once the slabs have cooled for about 10 minutes, use a long serrated knife to slice each one into 1 inch thick pieces (with the longer side of the slab facing you). This is best done on a chopping board.
  • Place the pieces back on the silicone mat, with the cut-side facing up (the side where you'll see the cranberries peeking out). You may not be able to do this with the edge pieces, just place them flat on the tray.
  • Bake the pieces for 8 to 10 minutes on each side, till both sides are browned well. I like to turn my oven to the broil setting for a couple of minutes, just for a nice golden colour. The baked biscotti will feel firm, that's correct!
  • Set aside on a wire rack to cool completely. Store in an airtight tin at room temperature and enjoy!