Cranberry Orange Biscotti

-

Cranberry Orange Biscotti



I love the taste of cranberry and orange together. Festive, sweet and citrusy. These biscotti are made exactly the same way as my earlier post for almond rinfornati (cantucci )with a few changes to the recipe. I then sweetened them up a little more by adding drizzled milk chocolate. You can leave them without the drizzle or add dark chocolate, milk chocolate or white chocolate. Another option is to dip half the biscotti in the chocolate! Mmmmmm! 
Please note that I highly recommend you buy a food scale so that yu can convert if necessary and measure exactly. If there is one thing I have learned about baking is that it is absolutely a science and I can not bake like I cook. There is no "quanto basta" in cooking and that was something I had to learn the hard way! 
My cousin in Italy asked me how much 1 cup of flour is in grams so I measured it out and it would be approximately 125 grams- ish. See, that is why I needed a scale! 😆😊👍

Please follow my IG page for many more authentic Italian cooking and baking recipes
@mangia.con.elena

Ingredients
  • 3 cups all purpose flour 
  • 2 tsp baking powder
  • pinch of salt
  • 4 large eggs
  • 1/2 cup extra virgin olive oil
  • 1/2 cup granulated sugar
  • 1/2  tsp vanilla extract
  • 1.5  tsp orange extract
  • zest of one orange
  • 1 cup cranberries



Directions
  1. Preheat oven to 350 degrees Celcius
  2. Line a cookie sheet with parchment paper
  3. In a medium size bowl combine salt, flour and baking powder
  4. In a large bowl, mix the oil, sugar and extracts until well blended and then beat in the eggs
  5. Slowly stir the flour mixture into the egg mixture.
  6. Add orange zest  and cranberries and mix in.
  7. Mix everything together until a nice cookie dough has formed. If it is super sticky you may need to add a touch more flour. 
  8. Remove dough mixture from bowl . 
  9. Cut into two parts and form two logs (see picture below). You can do this right on the parchment paper. The logs should  about 3 inches x 9 inches. 
  10. Bake for about 30 minutes until golden brown
  11. Take out and let cool for 10 minutes.
  12. Using cutting board and serated knife cut the logs into 3/4 inch cookies. 
  13. Put back on sheet and into oven for another 15 minutes or so. Keep checking. The cookies are ready when they are a nice golden brown and are dry to the touch.
  14. Remove, wait 5 minutes then transfer to a wire rack to cool completely before drizzling or dipping in chocolate.


Fatto con amore,
Elena 💜






Comments

Post a Comment

Please leave a comment! Let me know if you have any questions and if you have tried it! Thanks for the feedback!!

Popular posts from this blog

Anginetti /Nonna's Ice sugar donuts

-
Image
  Nonna's Ice Sugar Donuts IG: @mangia.con.elena Yields: 4-5 dozen       These delicious, lemony cookies are known as anginetti, tarallucci, Italian lemon knot cookies or wedding cookies.  My mom always just called them ciambellette (little donuts).  As children, we loved them and we began to call them simply ice sugar donuts. They became a huge hit with the grandkids and for decades now we have been calling them "Nonna's ice sugar donuts."  They are traditionally served at weddings and symbolize a big hug with a knot for "tying the knot". They were well sought after in our little community. My mother was often asked to make them for a wedding or special occasion.  They also made an appearance at special events and holidays and definitely on our Christmas table.  My mom always had a batch in the freezer ready for afternoon coffee and visitors.  When my children and I would make the long trek up North to visit them, there were always big freezer bags full rea
Read more

Pizza Dough

-
Image
  Giuseppe's Pizza The secret to a successful pizza dough is understanding the liquid to flour ratio and knowing how the dough should feel and if it needs more of less of one ingredient. This can only be learned by practice and seeing what works and what doesn't. I have had a great deal of pizza flops and I still do! Too much flour, not enough flour, too much kneading, not enough kneading... So I guess my point is be easy on yourself because it is a skill.   I find working the dough with my hands both therapeutic and creative. It also gives me a better feel for what I need to add and when it is ready to proof. The recipe that I use for pizza is my brother Giuseppe's. He is an amazing home cook and has inspired me on a regular basis ( a little friendly competition between siblings is a good thing!) He loves to cook and we get so excited when we are invited to his house because we know we are getting authentic and delicious meals made with love. As always, the flour measureme
Read more

Cime di Rape (Rapini) filled Calzone

-
Image
Cime di Rape (Rapini) filled Calzone   IG: @mangia.con.elena Pinterest: mangiaconelena Growing up in our Italian household we ate a great deal of pizza. My mother would whip up pizza dough quickly and in no time there would be pizza on the table. Her toppings were not very fancy, a simple tomato and basil, potato and rosemary or salami and onions. Sometimes anchovies or roasted peppers. They were delicious. Her dough was thick and moist and the crust perfect.  She was known for her pizza. When my siblings and myself had people over she made pizza for us. When there was a special celebration there was always pizza on the table, cold or hot. The one pizza we all fought over was her filled pizzas with rapini. We never called them calzones. Calzones are a traditional pizza originating out of Naples and named after the Italian word for the leg of trousers or pants. In our region they are just called "Pizza ripiena con rapini" meaning rapini filled pizza. My  mother's version o
Read more