ThisOrange Cranberry Biscotti is a flavorful and festive holiday treat. Full of orange flavor dotted with cranberries, and drizzled with white chocolate goodness!
Preheat the oven to 375ºF degrees. Line a baking sheet with parchment paper.
In a large bowl, cream together the oil and sugar. Beat in the orange extract and eggs.
In a separate bowl, combine the flour, salt, and baking powder. Slowly add the flour mixture to the egg mixture. Mix just until dough forms. Stir in the cranberries.
Shape the dough into two 12x2 inch logs on the prepared baking sheet. Press down to about ½-inch thick.
Bake for 25-30 minutes or until lightly golden brown. Allow the logs to cool enough to touch. Slice into ½-inch diagonal slices. Lay each slice cut side down. Return to the oven for 10 minutes longer or until lightly toasted on each side. Cool completely on a wire rack.
Make the drizzle
Place white chocolate and canola oil in a heatproof bowl and set over a pot of barely simmering water. Stir continuously until melted and smooth.
Add the melted white chocolate to a piping bag or zip-top bag. Snip the corner and drizzle over the biscotti in a decorative way.
Notes
White chocolate: You may use white chocolate chips with 1 teaspoon canola oil. However, bars of white chocolate tend to melt easier. You can also skip the drizzle completely.
Make-ahead tip
Biscotti with drizzle will keep at room temperature for 4-5 days. Biscotti without a drizzle will keep for up to 3 weeks at room temperature.
Biscotti freezes well for up to 3 months in an airtight container. Thaw overnight in the refrigerator.