{"id":1950,"date":"2019-11-20T06:36:36","date_gmt":"2019-11-20T12:36:36","guid":{"rendered":"http:\/\/www.bowlofdelicious.com\/?p=1950"},"modified":"2019-12-04T14:21:09","modified_gmt":"2019-12-04T20:21:09","slug":"cranberry-orange-biscotti","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/cranberry-orange-biscotti\/","title":{"rendered":"Cranberry Orange Biscotti"},"content":{"rendered":"

I have so much love for this recipe for Cranberry Orange Biscotti<\/strong>, made with FRESH cranberries<\/strong> instead of dried! They’re flecked with fresh orange zest, with a crumbly and hearty texture from chopped almonds. And they freeze beautifully<\/strong>, so you can take one (or five) out when you want to enjoy them with a cup of tea or coffee, or if you have guests over.<\/em><\/p>\n

\"An<\/p>\n

Homemade biscotti are easy to make, but do take a little bit of time to complete, since you have to bake them twice. And since they store really well for a few days after baking (or in the freezer for a few months)<\/em>, it’s so worth the time investment.<\/p>\n

If you end up with any leftover fresh cranberries from making fresh cranberry sauce<\/a> for Thanksgiving, this is a perfect way to use them up. They add a tart flavor and beautiful color to the cookies, along with fresh orange juice and zest and lots of almonds.<\/p>\n

And these cookies aren’t that bad for you- there’s only a half cup of sugar in the whole batch, and the addition of almonds adds protein and healthy fats to the mix!<\/p>\n

\"A<\/p>\n

How to make cranberry orange biscotti<\/h2>\n

Just mix up the dough, form two “loaves” out of it, bake, slice, and bake again! Making biscotti is easy, but different than your average cookies.<\/p>\n

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  1. First, chop the almonds and cranberries using a food processor. <\/strong>Pulse it a few times until a coarse paste-like consistency forms. This is SO much easier, and safer, than trying to use a knife to chop the slippery, round shapes of both the nuts and the cranberries. \"Grinding<\/li>\n
  2. Then, mix up the dough<\/strong>. You’ll cream together butter and sugar, add eggs, and then add the other ingredients, similarly to making regular cookies. Use an electric mixer at first, and a wooden spoon to mix the flour and fold in the cranberries and almonds. I like to use a spatula or butter knife to roughly divide the dough into two portions<\/strong> after I’m done mixing. \"Mixing<\/li>\n
  3. Form two loaves with the dough<\/strong> on a parchment-covered baking sheet. The dough will be super sticky, so you may want to dust the top or your hands with some extra flour to make it easier for you. It’s OK if they aren’t beautiful or sized exactly the same!\"How<\/li>\n
  4. Bake the loaves, then slice them<\/strong> into roughly 1\/2″ slices once they’ve cooled for a little while. NOW it’s starting to look more like biscotti.<\/li>\n
  5. Finally, bake the sliced biscotti once again<\/strong> until they’re slightly golden and fully cooked! YUM! \"Close-up<\/li>\n<\/ol>\n

    How to store\/freeze biscotti<\/h2>\n