One-bowl Cranberry Orange Biscotti
A healthy, whole-grain, low-sugar recipe for Cranberry Orange Biscotti to brighten up your afternoon break!
Servings: 16 cookies
Calories: 74kcal
Ingredients
- 1 large egg
- 2 1/2 tbsp coconut oil melted, or other oil (37 g)
- 1/4 cup coconut or other granulated sugar (48 g)
- 1/2 tsp vanilla extract
- 1 cup + 2 tbsp white whole wheat or all purpose flour (135 g)
- 1 tsp baking powder
- 1/4 cup dried cranberries (40 g)
- orange zest (as much as you like)
Instructions
- Preheat oven to 375F and line a cookie sheet with parchment.
- In a medium bowl, beat oil, egg, sugar, vanilla until well blended.
- Add your flour, make a well in the center and add baking powder, roughly stir the baking powder into the flour.
- Add orange zest and stir all to form a heavy dough. If it's still sticky add some more flour 1 tbsp (7g) at a time. Fold in cranberries.
- Form a long roll of dough (use a lightly floured surface if it helps) and place on the cookie sheet.
- Press down to about 1/2 inch thick.
- Bake until golden brown about 20-25 minutes. Let the baked roll cool for a few minutes.
- Slice into 16 and place the slices cut side up back on to the cookie sheet. Bake another 5-10 minutes until nicely toasted.
- Let biscotti cool completely and enjoy!
Notes
We let our biscotti stay nice and crunchy in room temperature. They were consumed pretty quickly but I'll bet they'll stay fresh a few days at least!
For a milder more classical biscotti, use all purpose flour and white sugar. We loved the more "rustic" biscotti with the whole wheat flour and coconut sugar though!
Nutrition
Calories: 74kcal