Cranberry Orange Biscotti

I must say I think this is my favorite cookie I have made thus far. Visually, it is just stunning; perfect for any holiday dessert table or gift. Also, if you haven’t tried the flavor of cranberry and orange together then you are missing out! It is one of my favorite pairings especially in my desserts. The cranberry is tangy and tart while the orange brings a fresh citrus taste. Both flavor profiles together work spectacularly. To top it off, white chocolate not only looks beautiful but also complements the other flavors very well. I cant say enough good things about this dessert. It has an elegance about it; maybe because it is European? But, nonetheless the perfect treat with a nice cup of cappuccino on these chilly winter days. Do yourself a favor and make these for yourself and loved ones. You will not be disappointed!

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Servings: 10 biscottis

Total Time: approx. 1 hour

Ingredients

1/4 cup maple syrup

2 eggs

2 tsp cinnamon

1/2 tsp vanilla extract

1/4 tsp almond extract

Pinch of salt

1/2 cup dried cranberries

1 tsp orange zest

1 cup flour

1/2 cup rolled oats

1 tsp baking powder

1 tbsp canola or vegetable oil

1 tbsp melted unsalted butter

1/2 cup white chocolate pieces

 

Instructions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a bowl, combine flour, baking powder, salt, and oats. Add a dash of cinnamon as well and mix.
• In another bowl, beat eggs and butter. Add both extracts as well as cinnamon, dried cranberries, orange zest, maple syrup, and oil.
• Slowly pour dry mixture into the wet mixture till combined all together.
• Using floured hands, spread the dough into the shape of a rectangle or log that has some height in the center of the baking sheet.
• Bake for 35 minutes till golden brown. Cool completely. Maintain oven temperature. Then cut log using a serrated knife on a diagonal into 1/2 inch wide slices.
• Using the same baking sheet without the parchment paper this time; arrange the biscotti slices cut side down onto the pan.
• Bake another 10 -15 minutes till lightly browned.
• Take out of oven and allow to cool.
• Melt white chocolate either in a microwave or using double boiler method till smooth. Dip the cooled biscotti on a diagonal into the chocolate. Lay dipped pieces onto a rack or parchment paper and allow to dry.

Enjoy!