These American-style Cranberry Orange Biscotti are the perfect treat to share with family and friends!
We have a lot of reasons to thank Italians when it comes to the kitchen. While there is some debate on the actual birthplace of pizza, there is no question that the Italians (particularly those in Naples) are pizza masters. Then there’s pasta. I’m pretty sure I have dreams about Roman-style Spaghetti Carbonara. In fact, I’m pretty sure I have these dreams on a nightly basis.
And whether you call it pasta sauce or gravy, it’s clear that the Italians know their sauces and pasta. Oh, and how could I forget prosecco, the Italian version of champagne. And then there’s gelato. I literally could continue this list forever…
But one area where the Italian version falls a bit short (at least in my humble opinion)…biscotti. The name ‘biscotti’ traces it’s roots back to the Latin for double-baked. These cookies are unquestionably Italian. But the Italian version of biscotti will break your teeth. No wonder biscotti last so long…I think they’re made from concrete. Now, with this said, if someone offered me an authentic Italian biscotti, I would still gladly accept it. Especially if said biscotti came with a shot of authentic Italian espresso.
Several years ago, I stumbled across a local bakery that sold the most amazing biscotti. They were firm, but still crumbly. You could still dip ’em in a cup of coffee, but they didn’t send you on an unexpected trip to the dentist. I was enamored by these biscotti. Problem was they were crazy expensive. So I set out to figure out how to make my own version. After many, many trials, I’ve landed on a biscotti recipe that is downright perfect in my opinion. This American-style biscotti recipe calls for more butter than its’ Italian cousin, but this leads to a crumblier cookie.
Cranberry Orange Biscotti
As you guys know, we have a new addition to our family arriving any day now. (In fact, his due date is today. Yes, Friday the 13th. No, we are not naming him Jason or Freddy. Oh, and we’re still waiting on him to arrive, too.) That means we will have a lot of family members visiting over the next several months. We’re also heading into the holidays, so you never know when friends or neighbors will stop by to chat for a bit. My answer? Let’s keep a batch of these Cranberry Orange Biscotti on hand. Whether they’re a treat for grandma after a late night with the baby or a snack for the neighbors who stopped by to visit, these biscotti are winners!
I used Bob’s Red Mill Organic All-Purpose Flour to make these tasty Cranberry Orange Biscotti. Bob’s Red Mill is my go-to source for flours, grains, beans, etc. I bake a lot (I mean a lot), and you can pretty much always count on me having a bag of Bob’s Red Mill flour in my cupboard. Actually, forget the cupboard. I keep my flour out on the countertop…that’s how often I get into it! Click here to find a store that carries Bob’s Red Mill products near you.
I used a fun little trick to get a nice orange flavor in these biscotti without adding actual orange juice. The increased liquid would have been a problem…so I just used the zest from a couple of oranges instead. But fresh zest tends to clump together thanks to the oils in the orange peel. The solution? Just microwave the zest in short bursts until it gets nice and dry. Then just proceed with baking as normal.
If you thought biscotti were too difficult to bake at home…then think again. These American-style Cranberry Orange Biscotti are actually pretty darn easy to make. And they’re perfect to serve with a cup of coffee while visiting with friends and family during the holidays. Cheers!
If you make a batch of these Cranberry Orange Biscotti, come back and leave a comment! Or snap a photo and tag me on Instagram (@Spicedblog). Happy baking, my friends!
Looking for more fun biscotti flavors? Check these out, too!
This is a sponsored post written by me on behalf of Bob’s Red Mill.
The opinions and recipe are all my own. Thank you for supporting the brands that support Spiced!