Festive Cranberry and Date Biscotti
Celebrate the season with these Festive Cranberry and Date Biscotti—a delightful holiday treat that combines the tangy sweetness of dried cranberries, the rich caramel notes of chopped dates, and the nutty crunch of almonds. Infused with a hint of zesty orange and a touch of vanilla, these twice-baked Italian cookies are irresistibly crisp and perfect for dunking in coffee or tea. Easy to prepare in under an hour, this recipe offers a balance of sweetness and texture, making it a beautiful addition to holiday cookie platters or a thoughtful edible gift. Whether you're hosting a gathering or simply savoring a cozy winter moment, these biscotti are sure to bring joy with every bite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 0.75 cup dried cranberries
- 0.75 cup chopped dates
- 0.5 cup chopped almonds
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, beat the eggs, vanilla extract, and orange zest until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form. You may need to use your hands to bring the dough together as it might be slightly sticky.
Fold in the dried cranberries, chopped dates, and chopped almonds, ensuring they are evenly distributed.
Divide the dough into two equal portions. On the prepared baking sheet, shape each portion into a log approximately 10 inches long and 2 inches wide.
Bake the logs in the preheated oven for 25 minutes or until they are firm and lightly golden. Remove from the oven and allow them to cool for 10 minutes.
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick biscotti pieces.
Arrange the slices cut-side down on the baking sheet and return to the oven. Bake for an additional 10 minutes, then flip the biscotti over and bake for another 10 minutes until crisp and golden.
Remove from the oven and cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 570.6 g | 207% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 296.4 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 447 mg | 34% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2209 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
