Biscotti is totally an adult cookie, don't you think?
It's one part buttery, one part comforting, and it has a little international flare thrown in. I adore flare. And I also adore biscotti with a hot cup of coffee and a great book. It's the perfect solution for a simple dessert or afternoon treat.
And this recipe is totally versatile! You can add any flavoring, fruit, nut or chocolate you desire. I just chose cranberry orange because I had some of both and I love that flavor combination this time of
But if you want to mix it up with lemon and poppy seed, walnuts and milk chocolate, almond and cherry, then just do it. Go ahead, bust it out. You are the totally in charge.
Here's how I roll in the kitchen:
First up, combine butter, sugar, dried cranberries, orange zest, vanilla, baking powder and baking soda. Mix it up real good.
Next: two eggs.
Finally, add the flour. And guess what?! You are totally a legit biscotti dough maker.
Divide the dough in half, roll and press flat on top.
Mmmmmm...so so so good. I love cookie loaves.
Now, you are going to bake these suckers a second time. Bur first, you need to slice them. Don't worry if they crumble, just put all of the pieces on the cookie sheet and bake anyway.
Bake on one side for 8 minutes, flip, and bake on the other.
Think of it like sun tanning, you need to get both sides otherwise you look ridiculous. Biscotti are the same way. They do not want to look ridiculous.
Once they have cooled, they are ready to go! Buttery, crunchy cookies just perfect for almost any occasion, including pity parties and solo date nights.
However, if you want to bump it up a notch (and let's be honest, who doesn't?!), go ahead and dip those bad boys into some dark chocolate.
Just melt some dark chocolate in a small saucepan...
...and dip like a ballroom dancer.
Seriously, the dark chocolate is bonkers.
I kept half of mine plain and the other half dipped.
Both are delicious.
Both are addicting.
Both are perfect for Christmas gifts.
You can also have your very own stack for snacking.
A stack snack, if you will.
Cranberry Orange Biscotti
1/3 cup butter
2/3 cup sugar
2 teaspoon orange zest
1/2 cup dried cranberries, chopped
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
2 1/2 cups flour
1 cup dark chocolate chips (optional)
Heat oven to 375 degrees. Beat butter until smooth. Add sugar, orange zest, dried cranberries, baking powder, baking soda and vanilla and mix thoroughly. Add eggs and mix again. Add flour and slowly combine. (If the dough is too dry, you can add 1 teaspoon of water so it easily comes together to form into loaves.) Divide the dough in half, roll and flatten down. Place both logs on a cookie sheet and bake for 20 minutes. Let cool for at least 30 minutes.
Reduce heat to 325 degrees. Taking one loaf at a time, set on a cutting board and use a serrated knife to slice into long cookies. Place cookies on a cookie sheet and bake for 8 minutes. Remove from oven, flip over, and bake for another 8 minutes. Cool completely. If dipping in chocolate, melt chocolate over low heat in a saucepan. Once melted, dip biscotti and place on a wax paper-lined cookie sheet until the chocolate is firm. Store in an airtight container for up to 4 days. Dig in!