Biscotti’s are a standard in my family because our recipe is healthy enough to enjoy every day and makes a super convenient snack. These are perfect for the holidays. Whether you’re traveling and need some healthy grab-n-go snacks, or looking for easy last Christmas gifts, or want to add something special to your party cheese board, these biscottis are perfect.
I just shared my standard biscotti recipe, where I took one biscotti dough and made it into three different flavors.
In this blog post, I’m showing you how I made my Cranberry Orange Biscotti flavor. Like I said when I shared the recipe for my quite popular Cranberry Orange Bread (whole grain, sugar free), I love the combination of cranberries, orange, and walnuts.
Zesty orange, tangy cranberries, and crunchy walnuts. Perfect for tea. The flavor combo is actually the biscotti flavor that I make most often because it’s the simplest and pairs well with any drink: tea, coffee, hot chocolate. Whereas I think the chocolate biscotti are better paired with hot chocolate or tea lattes.
In addition to fresh orange zest, I love adding organic pure almond extract to these biscotti; it takes them to another flavor level, but if you don’t have almond extract, just leave it out.
*This biscotti recipe is based off of my standard biscotti recipe (Tang Biscotti), so be sure to check that out before making these! Included in that blog posts are notes about substitutions and tips on making these.
*If you make these, please let me know how they go by commenting below, tweeting me @VivianRTang, or sharing a pic of it with me on Instagram! ❤ I’d love to know what spins you put on it. 🙂
Cranberry Orange Walnut Biscotti // healthy, whole wheat, sugar free
Makes a small log ~13 biscottis
3/4 cup (80 g) whole wheat pastry flour
1 tbsp (6 g) ground flaxseeds (or dark cocoa powder or matcha powder)
1/2 tsp baking powder
Zest of one whole orange
1 cage-free large egg
1/4 tsp (about 15-20 drops) organic pure liquid stevia (to taste; see notes above for alternatives)
1 tsp pure vanilla extract
1/4 tsp pure almond extract
1/3 cup (35 g) dried cranberries
1/2 cup (35 g) toasted or raw walnuts
Follow the same directions as the Tang biscotti recipe.
Baking Round 1
Preheat the oven to 350*F. Whisk your flour, baking powder, salt well. Then, add in your cranberries and nuts. Coat them in the flour mixture.
Then, simply crack in the egg. Before mixing the eggs with the flour, add in the stevia, vanilla, almond extract to the egg so that everything incorporates evenly.
Keep on mixing it carefully until a dough forms. The dough should be slightly pliable like (ugh I HATE using this analogy but…) play-dough.
Plop your dough onto a baking sheet lined with parchment or a silicon mat. On the baking sheet, form your dough into a log.
If you like your biscottis long and skinny, make your longs short and fat. If you are like me and like your biscottis short and fat (like the ones in my picture), make your long long and skinny.
Bake it in the oven for 25-30 minutes, depending on how you shaped you biscotti logs.
Slicing + Second Bake
When your biscottis are done, then should be slightly puffed and golden. The kitchen should also be smelling amaaazing. You can either shut the oven off at this point, or leave it on and toast some nuts in it or something.
Let your biscottis cool for at least 10-15 minutes.
Once cooled, preheat your oven again to 275*F. With a sharp knife, cut it in to slices. I don’t bother with cutting it on the diagonal because I like my biscottis on the thinner side, but you can slice it however thin or thick you’d like.
I actually love the taste and texture of biscottis before they are baked for the second round. It reminds me of bread. That being said, biscottis keep much better after they are baked twice because they’re crunchier and better for drink-dipping. 😉
Once you are finished with slicing, line up your biscottis on a baking pan. Bake it in the oven again for 30 minutes, flipping half-way so that each side gets crunchy.
Make these soon and enjoy!
Be sure to let me know how it goes by commenting below or sharing a pic of your biscottis with me on Instagram! I want to know what spin you put on these biscottis. ❤