Brown Butter Cranberry-Orange Almond Biscotti

Crisp, buttery biscotti made with nutty brown butter, fresh orange, tart cranberries, toasted almonds, and homemade candied orange peel.

Yield: 24
Prep Time: 30 minutes
Cook Time: 60-70 minutes
Special Equipment: Stand Mixer, baking sheet

Ingredients

• 2¼ cups all purpose flour

• 2 tsp baking powder

• ¼ tsp baking soda

• ¾ tsp Morton kosher salt

• 8 Tbsp salted butter, browned and cooled

• ½ cup granulated sugar

• 1 Tbsp dark brown sugar

• 2 large eggs

• 1 tsp vanilla bean paste

• ½ tsp almond extract

• 9.9 g fresh orange zest, about 2 oranges

• ¼ cup fresh orange juice

• ¾ cup dried cranberries, roughly chopped

• ¾ cup toasted almonds, roughly chopped

• ⅓ cup candied orange peel, finely chopped

• Candied Orange Peel

• Peel from 2 oranges

• 1 cup granulated sugar

• 1 cup water

Directions

1. Trim most of the white pith from the orange peel and cut into thin strips. Cover with cold water, boil for 5 minutes, and drain. Repeat twice more with fresh water.

2. Bring 1 cup sugar and 1 cup water to a gentle simmer. Add the orange peel and simmer for 30 to 45 minutes until tender and translucent. Transfer to a rack to dry, then finely chop and loosely measure ⅓ cup.

3. Preheat oven to 350°F. Whisk together the flour, baking powder, baking soda, and salt. Using a stand mixer, combine the browned butter with both sugars. Beat in the eggs, vanilla bean paste, almond extract, orange zest, and orange juice.

4. Add the dry ingredients and mix just until combined. Fold in the cranberries, toasted almonds, and candied orange peel. Divide the dough into 2 logs about 10 inches long.

5. Bake for 27 to 32 minutes until set and the centers reach about 195 to 200°F. Cool for 15 minutes, then slice diagonally about ½ inch thick.

6. Reduce the oven to 300°F. Bake the slices for 8 to 10 minutes per side. Cool completely to allow the biscotti to become crisp.