These delicious, crunchy, twice baked cookies/biscuits with cranberries and nuts are always a real treat that I especially like to make for the Advent and Christmas holiday season. They are great with coffee or tea throughout the whole year but during the Christmas season try dipping them into some warm Glögg for a truly festive treat!
These biscotti also make a lovely Christmas gift . . . preferably stored and/or given in a nice holiday cookie tin.
250 g sugar 3 large eggs 2 tsp vanilla essence 1cup (200g) orange purée (2 Valencia oranges) 75 g melted butter 550 g all-purpose flour 1 tsp baking soda 2 tsp baking powder ½ tsp salt 150 g dried cranberries 100 g almonds or walnuts
Preparation Method With electric mixer, beat sugar and eggs. Add Vanilla essence, orange purée and melted butter and mix well. Add flour with baking soda, baking powder and salt (either by hand or with mixer with dough hook). Coarsely chop cranberries and nuts and then stir into dough. Mix well. Shape dough into 3 flattened logs. Place on a baking sheet covered with parchment paper and bake at 175 C for 30 minutes.
Remove from oven and set aside to cool for about 15 minutes. Now slice logs diagonally and place sliced pieces, cut side down, back onto baking sheet. Place baking tray with sliced cookies back into oven and bake for another 15 - 20 minutes or until gold and crunchy!
Once baked, place biscotti cookies onto a baking rack to cool and then store in cookie tins or place in freezer (in sealed plastic bags) until ready to use.
©KaritasM – November 2021