Cranberry-Orange Biscotti

Ingredients and Weight:

• 2 cups (240g) all-purpose flour, plus more for dusting
• 1 cup (120g) light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup (120ml) fresh orange juice
• 1/4 cup (60ml) olive oil
• 1 large egg
• 1 cup (120g) dried cranberries
• 1/2 cup (60g) chopped candied orange peel
• 1 tablespoon orange zest

Preparation Time:

20 minutes

Cooking Time:

35-40 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the orange juice, olive oil, and egg.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Stir in the cranberries, candied orange peel, and orange zest.
6. Divide the dough in half and shape each piece into a loaf about 8 inches long and 1 inch wide. Place the loaves on the prepared baking sheet.
7. Bake for 25-30 minutes, or until golden brown and firm to the touch.
8. Let the loaves cool slightly before using a serrated knife to cut them into 1-inch thick slices.
9. Return the slices to the baking sheet and bake for an additional 10-15 minutes, or until golden brown and crispy.

Nutritional Information:

Per serving (1 biscotti):

• Calories: 160
• Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 15mg
• Sodium: 60mg
• Carbohydrates: 26g
• Fiber: 2g
• Sugar: 14g
• Protein: 3g

Dish Characteristics:

• Crisp, crunchy exterior
• Chewy, flavorful interior
• Sweet and tangy with a hint of citrus
• Festive and perfect for holiday gatherings

User Comments:

• "These biscotti are the perfect balance of sweet and tangy. The cranberry and orange flavors are a great combination."
• "I love the crunchy texture of these biscotti. They're so addictive!"
• "These are a great snack for breakfast, lunch, or a dessert. They're also perfect for dunking in coffee or tea."

Special Precautions and Tips:

• Be careful not to overmix the dough, as this can make the biscotti tough.
• If you don't have candied orange peel, you can substitute 1/2 cup (60g) of dried orange peel.
• The biscotti can be stored in an airtight container at room temperature for up to 3 days.