Description
Small batch cranberry orange biscotti full of flavor, soaked in orange juice and drizzled with a white chocolate coating.
Ingredients
Units
Scale
- 1 egg
- 1/3 cup granulated sugar
- 4 tablespoons butter (melted and cooled)
- 1/2 tsp vanilla extract
- 1 cup AP flour
- 1/4 teaspoon salt
- 3/4 tsp baking powder
- 1 tablespoon orange zest
- 1/3 cup roughly chopped dried cranberries
- 2 tablespoons orange juice
- 1/2 cup white chocolate chips
Instructions
- Preheat an oven to 350º and line a baking sheet with parchment paper.
- In a large bowl, beat egg and sugar together with a hand mixer until pale yellow and ribbony. Roughly 3 minutes.
- Add in butter and vanilla and beat to combine.
- Add flour, salt, baking powder, and orange zest and mix in until no dry flour spots remain. Fold in cranberries.
- Dump dough onto baking sheet and form into a log, roughy 3 inches wide and .75 inches tall. Let chill for 20 minutes uncovered in the fridge,
- Bake for 25 minutes at 350ºF until dough the is firm to the touch. Remove from oven.
- Let cool for ONLY 2-3 minutes before slicing log horizontally into .75 inch cookies with a serrated knife. Slice cookies on a slight diagonal. Rearrange cookies 1-2 inches apart on baking sheet.
- Brush biscotti with orange juice and bake for 10-12 more minutes until golden brown on the top.
- While cookies bake, melt the white chocolate chips in the microwave, stirring every 20 seconds to avoid the chips melting. Place in a pastry bag.
- Once cookies are cooled, snip a small triangle off the tip of the piping bag and pipe a white chocolate drizzle onto the cookies. Serve and enjoy!
Notes
These cookies are best stored at room temperature for up to 4 days
Nutrition
- Serving Size: 1 biscotti
- Calories: 154
- Sugar: 12g
- Sodium: 74.6mg
- Fat: 5.9g
- Carbohydrates: 23.9g
- Protein: 2.2g
- Cholesterol: 34.2mg
Keywords: biscotti, cranberry orange biscotti