Harvest Biscotti
Infused with the warm flavors of fall, Harvest Biscotti is the perfect treat to pair with your morning coffee or evening tea. This delightful twice-baked Italian cookie combines a medley of seasonal ingredients—tangy dried cranberries, sweet apricots, nutty pecans, and a fragrant hint of orange zest—all tied together with a whisper of cinnamon spice. The simple yet rewarding preparation includes shaping the dough into golden-brown logs before slicing and baking to achieve that signature biscotti crunch. Whether you're savoring them with hot cocoa on a crisp autumn day or gifting a festive batch during the holidays, these cookies are a cozy, crave-worthy delight that stays fresh for weeks. Perfect for anyone who loves fall baking and homemade snacks bursting with texture and flavor, this recipe is as versatile as it is irresistible.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 4 tablespoons Unsalted butter (softened)
- 2 pieces Large eggs
- 1 teaspoon Pure vanilla extract
- 0.5 cup Dried cranberries
- 0.5 cup Chopped dried apricots
- 0.5 cup Chopped pecans (or walnuts)
- 1 teaspoon Orange zest
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
Using a pastry cutter or your fingers, work the softened butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate small bowl, beat together the eggs and vanilla extract.
Pour the egg mixture into the dry ingredients, stirring until a dough begins to form. Add the dried cranberries, dried apricots, chopped pecans, and orange zest, and mix until evenly distributed.
Transfer the dough to a lightly floured surface and divide it in half. Shape each half into a log approximately 10 inches long and 2 inches wide.
Place the logs onto the prepared baking sheet, leaving space between them. Flatten them slightly with your hands.
Bake in the preheated oven for 25–30 minutes, or until the logs are golden brown and firm to the touch. Remove from the oven and let them cool on the baking sheet for 10 minutes.
Reduce the oven temperature to 325°F (160°C). Using a sharp serrated knife, carefully slice the logs into 1/2-inch thick pieces on a slight diagonal.
Place the slices cut side down on the baking sheet. Bake for an additional 10 minutes, then flip the biscotti and bake for another 10 minutes, or until crisp and golden.
Remove the biscotti from the oven and let them cool completely on a wire rack. They will firm up as they cool.
Store the biscotti in an airtight container at room temperature for up to 2 weeks. Serve and enjoy with your favorite warm beverage!
Nutrition Facts
Calories |
2877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 463.7 g | 169% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 253.0 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 204 mg | 16% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1605 mg | 34% | |
*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.
