One of my favorite days during last year’s trip to Florence was visiting Montefioralle Winery. Even in my original blog post recapping the trip, I mentioned the delicious little biscotti that was homemade and served to us with our dessert wine. After receiving a loose recipe for the biscotti directly from Manila at Montefioralle, I took to the kitchen to make them my own.
I adapted the base recipe slightly, plus added dried cranberries, almonds, and orange zest in place of the raisins they typically use. The flavor combination is perfect for the holiday season (and one of my favorite combinations in general). These little cookies are surprisingly easy to make and last long enough to make for great favors at upcoming parties or treats to pass out to neighbors.
Cranberry Orange Biscotti
Yield: 4 dozen cookies
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ cup granulated sugar
- 3 eggs
- 4 tablespoons butter, melted
- ½ cup sliced almonds
- ½ cup dried cranberries
- Zest from 1 orange
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, and sugar. Add the eggs and melted butter, mixing until completely combined. Mix in the almonds, cranberries, and orange zest.
Transfer the dough onto a work surface and slice into flour equal pieces. Working one piece at a time, roll the dough into 6-inch long ropes. Place the four ropes onto the prepared baking sheet, leaving at least 2 inches between each one.
Bake for 30 minutes, until the tops are golden. Once completely cooled, slice each rope into approximately 12 half-inch slices.
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