Why sit down to a cup of coffee without a treat nearby? That’s why this Cranberry Orange Biscotti recipe will come in handy. Sure, making your own biscotti is a little more work than the typical cookie, but the results are completely worth it. And these crisp cookies are perfect for dunking in your coffee, hot cocoa or tea.
Coffee and biscotti is a nice solo treat, but even better when shared with friends. So why not invite some friends over and make some freshly baked honey cranberry-orange biscotti? The flavor combination is beyond tempting. The recipe makes enough that you can save and enjoy for later as well.
Biscotti were created in 14th-century Tuscany in the city of Prato and were made from almonds, which were abundant in the region.
We used the Waxing Kara Orange Blossom honey for this recipe so that each biscotti is bursting with orange deliciousness. We took a traditional biscotti recipe and adapted it to make it a little easier to make.
The coconut drizzle adds a nice touch to these Honey Cranberry Orange Biscotti cookies.
Adapting this Biscotti Recipe
We encourage everyone to adapt our recipes to meet your needs. If you’re on the timid side when it comes to the kitchen, we’ve got some ideas to get you started. Consider adapting these honey cranberry-orange biscotti cookies the following ways:
- Use dried cherries instead of cranberries
- Replace the orange with a lemon for a zestier flavor
- How about using the Waxing Kara Butter Bean Honey
- Add a teaspoon of cinnamon for some extra spice!
How to make Cranberry Orange Biscotti
- Preheat oven to 350F. Place parchment paper over two baking sheets.
- Combine the coconut oil, Waxing Kara Orange Blossom Honey, and zest from one orange and vanilla in a mixing bowl. Stir thoroughly to combine. Add the juice from one orange, ground flax seeds and tapioca starch. Stir to combine. Set aside.
- In a separate bowl, stir together the flour, baking powder, and baking soda. Sift to combine. Add the almond slivers and dried cranberries. Stir until equally distributed.
- Pour the flour mixture in with the coconut oil mixture. Stir until combined. Divide the dough into two sections. Place each section of dough on each baking sheet and mold into loaves, measuring approximately 9 inches long and patting the loaves until they are about 1/2” thick. Repeat with the second section and pan.
- Place both loaves in the oven and bake for 20 minutes.
- Remove the loaves from the oven and allow them to cool for a few minutes. When they are cool enough to handle, cut into 1/2″ thick slices. Reduce heat on your oven to 300F.
- Place slices on prepared pans and return to the oven for 10 minutes. Remove from the oven and turn the biscotti over and cook the other side for about 10 minutes as well.
- Prepare the drizzle by combining the coconut oil and powdered sugar in a bowl. Press and stir to incorporate the coconut oil and powdered sugar. It should be crumbly. Add the plant-based milk, one teaspoon at a time until you reach the desired consistency. Drizzle over the top of each biscotti.
- Store biscotti in an airtight container for up to 2 weeks.
Storing your Biscotti
If you’ve got a big event coming up, like a brunch, you won’t have the time or energy to do everything on the same day. You can make these honey cranberry-orange biscotti cookies ahead of time and store them in a sealed container in the fridge. Simply remove them an hour or so before you need to serve them. You can also freeze the finished biscotti, just be sure to remove them from the freezer with plenty of time to allow them to thaw.
If you decide to make this biscotti, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Honey Cranberry Orange Biscotti
Ingredients
BISCOTTI
- 1/2 c coconut oil
- 1/2 c Waxing Kara Honey
- 1 tbsp. orange zest
- 1 tsp. vanilla
- 1 Orange juiced
- 1 tbsp. flax seeds ground
- 2 tbsp. tapioca starch or other starch like potato or corn
- 2 1/2 c all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 c almond slivers
- 1/2 c dried cranberries
DRIZZLE
- 2 tbsp. coconut oil
- 1/2 c powdered sugar
- 1 tsp. plant-based milk
Instructions
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Preheat oven to 350F. Place parchment paper over two baking sheets.
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Combine the coconut oil, Waxing Kara Orange Blossom Honey, and zest from one orange and vanilla in a mixing bowl. Stir thoroughly to combine. Add the juice from one orange, ground flax seeds and tapioca starch. Stir to combine. Set aside.
-
In a separate bowl, stir together the flour, baking powder, and baking soda. Sift to combine. Add the almond slivers and dried cranberries. Stir until equally distributed.
-
Pour the flour mixture in with the coconut oil mixture. Stir until combined. Divide the dough into two sections. Place each section of dough on each baking sheet and mold into loaves, measuring approximately 9 inches long and patting the loaves until they are about 1/2” thick. Repeat with the second section and pan.
-
Place both loaves in the oven and bake for 20 minutes.
-
Remove the loaves from the oven and allow them to cool for a few minutes. When they are cool enough to handle, cut into 1/2″ thick slices. Reduce heat on your oven to 300F.
-
Place slices on prepared pans and return to the oven for 10 minutes. Remove from the oven and turn the biscotti over and cook the other side for about 10 minutes as well.
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Prepare the drizzle by combining the coconut oil and powdered sugar in a bowl. Press and stir to incorporate the coconut oil and powdered sugar. It should be crumbly. Add the plant-based milk, one teaspoon at a time until you reach a desired consistency. Drizzle over the top of each biscotti.
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Store biscotti in an airtight container for up to 2 weeks.
Marly has such a terrific knack for making things that seem difficult a lot easier than you would have guessed.