Nut Free Orange Cranberry Biscotti
This allergy-friendly Orange Cranberry Biscotti recipe is packed with flavour and pops of colour while being nut-free and dairy-free and incredibly easy to make.
Equipment
- Baking Tray
- Sharp Cutting Knife
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 112 grams Plant Based Butter (unsalted) (Melted)
- 2 Eggs
- 200 grams White Sugar
- 240 grams All Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 tbsp Orange Zest
- 120 grams Dried Cranberries
Instructions
- Gather all of your ingredients, melt the butter, and line a baking tray with parchment paper. Preheat the oven to 350F / 175C.
- In a stand mixer bowl, mix 112 grams Plant Based Butter (unsalted), 2 Eggs, 200 grams White Sugar, 240 grams All Purpose Flour, 1 tsp Baking Powder, and 1/2 tsp Salt until fully combined.
- Add in 1 tbsp Orange Zest and 120 grams Dried Cranberries and mix until just combined.
- To form the biscotti, empty the dough onto the prepared baking tray and smooth it into a rough rectangle shape. It should be about half an inch thick and approximately four inches wide.
- Pop the baking tray in the oven for about 22 to 25 minutes until it's slightly browned on top. Let it cool for 15 minutes, lift the parchment paper and biscotti onto a cutting board then cut the biscotti into half-inch slices.
- Pick up the parchment paper and slide everything back onto the baking tray. Flip the slices over and then put the tray back in the oven for 8 minutes until they've browned again.
- Flip the slices over again and bake them one more time for another 8 minutes. This last bake is to brown them up a little bit more and give them that nice crunchy exterior. Once they're baked, they will still be slightly soft in the middle and nice and crunchy on the outside.
Video
Notes
- Yield: This recipe makes approximately 12 large biscotti slices.
- Gluten-Free: to make this recipe gluten-free, substitute the all-purpose flour with your preferred Gluten-Free alternative.
- Vegan: Substitute the eggs with 2 flax eggs. For more info, check out my Eggs in Baking post.
- Serving Suggestions: Biscotti's crunchy texture is the perfect treat to dunk in a nice hot cup of coffee, tea or even hot chocolate. The cranberry and orange flavours complement many warm beverages and are perfect for cold wintery days.
- Storage: Biscotti is a dry cookie that stores well at room temperature and stays fresh for a long time. I like to keep some in a jar on the counter to grab whenever I'm making a cup of tea.
- Flavour Suggestions: This versatile recipe is easily customizable. Add nuts like almonds or pistachios for extra crunch, white chocolate chips for creaminess or drizzle with milk chocolate for added indulgence.
- Recommended Recipes: Biscotti is the perfect baked good to include in your holiday treat boxes. Check out these recipes that would also make a great addition to your gift-giving: White Chocolate Cranberry Drop Cookies, Festive Candy Cane Shortbread Wedges, No Bake Cheesecake Truffles, Chocolate Drizzled Coconut Macaroons
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
