Cranberry Orange Ginger Biscotti

Perfectly crunchy cookies are chock full of cranberries, orange and ginger goodness to make these beautiful Cranberry Orange Ginger Biscotti. This biscotti is the perfect cookie recipe for any non-chocolate lover.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings biscotti

Calories 111kcal

Ingredients

6 tablespoons unsalted butter softened
⅔ cup granulated sugar
2 eggs at room temperature
1 tablespoon pure vanilla extract
1 tablespoon orange zest from 1 orange
2 cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon ground ginger
½ teaspoon kosher salt
⅓ cup dried cranberries
⅓ cup fresh cranberries
2 tablespoons crystalized ginger
1 egg for egg wash
1 tablespoon raw sugar

Instructions

Preheat the oven to 350°F. Line a large baking sheet with parchment paper, and set aside.
Cream the butter and sugar together in a large bowl using a hand mixer (or a stand mixer.) This will take 2-3 minutes and the mixture will turn a very pale yellow.
Break the eggs into a small bowl, then add them to the butter/sugar mixture with the vanilla extract and orange zest. Beat until smooth.
Measure the flour, baking powder, ground ginger and salt to the wet ingredients, then mix at a low speed until the dough is smooth. It will be slightly sticky, but not overly so.
Use a rubber spatula to gently fold in the cranberries and crystallized ginger.
Transfer the dough to the prepared baking sheet. You may either divide it in half to make two shorter logs or make one longer and wider log, patting it down until the dough is in a rough rectangular shape and about ¾" tall.
Brush the top of the log(s) with the egg wash, then sprinkle with the raw sugar.
Bake the dough for 25 minutes, then remove from the oven, and let cool for 5-10 minutes.
While the biscotti cools, reduce the oven's temperature to 325°F.
Using a serrated knife, cut the biscotti logs into ½" to ¾" slices.
Set the biscotti slices on their sides, and arrange on the baking sheet for the second baking.
Return the cookies to the oven, and bake for an additional 25-30 minutes, or until the biscotti have turned a beautiful golden brown color.
The exterior of the cookies should be pretty crispy, but they should break apart easily, so transfer them to a cooling rack with care. (The cookies will firm up as they cool, too, but they should not become too hard.)
Enjoy when cool with a glass of milk or your favorite holiday beverage.

Notes

Recipe adapted from King Arthur Flour's American-Style Vanilla Biscotti.

These biscotti can be stored in an airtight container at room temperature for at least a week, but they shouldn't last that long.

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