It’s the perfect season to bake. I have been actively testing out all my favorite recipes and I dug this one up in my recipe box. The cranberry biscotti recipe fell to the bottom of my box because it just has been too darn warm to bake, but it’s time to get the baking pans out and make delicious dunkable cranberry biscotti.
Cranberries are a hidden baking secret,not nearly used enough by all and certainly are perfection when I am looking to achieve a cook with an original texture that offers up a rich color. Don’t forget adding in dried cranberries creates a bold ‘zing’ that defines the goodness of home-baked.
Today, I am whipping up lovely, crunchy, coffee-worthy cranberry biscotti that offer up a satisfying crunch with a nice bit of ‘chew’ because the dried cranberries add in texture. Lavishly live food out loud and test out my recipe for cranberry biscotti, as you can print out the recipe right now!
Flavor and texture comes from a quality dried cranberry and I used Dried Cranberries in my biscotti recipe for perfection each time. I love the taste of a crispy, crunchy cookie against a chewy morsel tucked on the inside and out, it is so satisfying. The brand does NOT matter, just use the one that makes you happy!
I started thinking about Dried Cranberries when I saw them at my local warehouse club. The price was nice there! Then my recipe swirled in my head and well things just fell together!
Cranberry Biscotti Ingredients
Gather up all your ingredient first and get ready for fabulous results. It’s easier to have everything together than to have to gather while you work. Now, roll up your sleeves, preheat that oven and let’s bake, shall we? Don’t forget to make a cup of coffee, someone has to taste test!
2 Cup of Sugar
1 C Butter (softened – not melted)
4 Tbsp Vanilla Extract
6 1/2 C Flour
2 Tsp Baking Powder
1 1/2 C Dried Cranberries + 2 Tbsp (for topping)
3 Tbsp Sugar (reserve for 2nd baking)
For Cinnamon Sugar Dusting
1 Tsp Cinnamon
2 Tsp Sugar
In a large bowl mix Sugar, Butter, Vanilla Extract & Eggs.
Once mixed, add in baking powder, and flour.
Mix in by hand Craisins® Dried Cranberries.
Now divide dough in half in order to make 2 loaves.
Push dough together into a LOG and the place on Parchment dressed baking pan.
Press Log Down to about 1/4″ thickness and allow it to go from top to bottom of the pan.
( I generally press it to the width of my hand closed)
Repeat process with other dough.
Coat with additional Craisins® Dried Cranberries being sure to ‘press’ them into the dough without pushing too hard on the biscotti dough log.
Dust with Cinnamon Sugar (mixture above)
Preheat oven to 400 ° Fahrenheit and bake for 20-25 minutes until tops are golden brown.
Remove from oven, allow to cool briefly (about 10 minutes)
Use a knife to cut into the biscotti logs each slice can be as thick or as thin as you would like.
Before returning oven make sure each cookie is separate (so that the warm oven air will dry it, thus 2x baked)
Dust the biscotti ‘cut’ loaves with the reserved 2 Tbsp of Sugar and return to oven, that is turned off.
Allow to sit in the oven for up to 30 minutes, then remove.
Serve warm or cool with coffee. Store in an airtight container for up to one week or chilled in the refrigerator for up to 2 weeks.
Batter: 10 Minutes
Log formation: 5 Minutes
Bake Time: 1 hour
Total Time: 1 hour 15 minutes
You can substitute in whole wheat white flour for the basic white flour I used. Also, if you really want a zingy taste, add in about 3 tbsp of freshly grated orange pith, that changes the taste just a bit.
Finally, if you are wanting a bit more ‘sugar’ on top try a decorative orange crystal sugar to get that color and larger sugar crystal on top for bake-shop like appearance. Do not over-bake because while you want a dry cookie, you don’t want a burnt cookie.
Do not roll in extra flour, you will ruin the dough. Parchment is helpful for cleanup, especially when the Cranberries ooze (it’s your right to sample that, mmmmm!)