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Wednesday, January 17, 2018


Having a half bag of frozen cranberries in my freezer, I set out to find a recipe that called for fresh cranberries.  I landed on a biscotti recipe that fit the bill.    The recipe also suggests that you can use dried cranberries, which would probably be a bit sweeter.  If you're looking for a little tart with your sweet, go with the frozen variety.


½ cup room temp butter
1 cup white sugar
2 eggs
1 Tbsp. orange zest
1 tsp. orange extract
¼ tsp. almond extract
2 3/4 cups all purpose flour
1 tsp. baking powder 
½ tsp. baking soda
½ tsp. salt
6-8 oz. of fresh or dried cranberries

Preheat oven to 325 degrees.  Line a baking sheet with parchment paper.

Beat butter and sugar together in a bowl until creamy.  Beat in eggs, orange zest, orange extract, and almond extract.  Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough.  Mix cranberries into dough.  Form dough into a ball, cut into halves, and shape each half into a log.  Place logs onto prepared baking sheet.

Bake in the oven until the edges are lightly browned; 20-25 minutes.  Let logs cool completely on wire racks.  Cut logs into slices and lay them on a parchment lined baking sheet.  Bake biscotti until crisp and lightly golden brown, about  *10-12 minutes.

*baking time may need to be longer when using fresh cranberries due to the added moisture they provide to the dough.


recipe c/o:

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