Orange-Pecan-Cranberry Biscotti

Delicious with coffee or tea!

Orange-Pecan-Cranberry Biscotti
Print Recipe
Servings
60 cookies
Cook Time
30 minutes
Servings
60 cookies
Cook Time
30 minutes
Orange-Pecan-Cranberry Biscotti
Print Recipe
Servings
60 cookies
Cook Time
30 minutes
Servings
60 cookies
Cook Time
30 minutes
Ingredients
Servings: cookies
Instructions
  1. Position racks in middle and top of oven and heat the oven to 350F.
  2. Line two large baking sheets with parchment paper.
  3. In a large bowl, whisk the flour with the sugar, baking powder and salt.
  4. Put a bit of the flour mixture into a small bowl, add the orange zest, and rub the zest into the flour to keep it from clumping.
  5. Stir the coated zest, the nuts and the cranberries into the rest of the flour mixture.
  6. In a small bowl, whisk the eggs with the olive oil and orange juice.
  7. Pour liquid mixture into centre of flour mixture and stir with a wooden spoon until blended. Dough will be very sticky.
  8. Dump the dough onto a heavily floured surface and portion into six equal pieces (may need a dough scraper for this).
  9. Roll each piece into a log that's 12 inches long, dusting with flour along the way to keep from sticking.
  10. Set the logs about 3 inches apart on the baking sheets and then press gently to flatten each log so each is about 1.5 - 2 inches wide.
  11. Bake 22 - 25 minutes, until the logs are golden and the tops are fairly firm near centre, rotating the sheets and switching their positions after 10 minutes to ensure even baking.
  12. Remove from oven and set the sheets on racks for 20 minutes. Leave the oven set to 350F.
  13. Transfer the logs to a cutting board and using a serrated knife cut them on a sharp diagonal into slices 1/2 inch think.
  14. Arrange the slices on the baking sheets, laying them flat with the cut side down.
  15. Bake for 6 minutes, then turn the biscotti over, rotate the baking sheets and switch their positions, and bake until golden, about 8 - 10 minutes.
  16. Let them cool on sheets 5 minutes then transfer to racks to cool completely.
Recipe Notes

Reference: The Best of Fine Cooking Cookies (Holiday 2012)