I had high hopes of sharing so many wonderful holiday recipes this year, especially since I suddenly found myself with nothing but time on my hands. Then covid fatigue hit, my world slowed down a bit, and I decided to simply enjoy this unexpected time at home. I have been baking so many cookies over the past couple of weeks and it finally felt like the right moment to share one of my favorites: orange cherry biscotti. This is always a go-to recipe for our holiday cookie boxes, and one I make more often than not. Biscotti are especially wonderful for cookies that need to be mailed, and they’re the kind of treat everyone always loves to find waiting for them.
This recipe was inspired by a Dorie Greenspan recipe for Lenox Almond Biscotti, though over the years it has taken on a life of its own. It has evolved from a version with nuts, to one with no nuts, spices, and dried fruit, and eventually to a simple favorite made with only dried fruit, and only vanilla. Each year, I come back to the same combination we love most: biscotti filled with dried oranges and cherries.
With ingredients being a bit more challenging to source this year, I leaned in even further, using imported dried Italian oranges along with dried French cherries. In the past, I’ve used fresh orange zest paired with dried tart cherries, and that version is just as lovely. This is truly a recipe you can customize based on what you have on hand. Sometimes I toss in candied ginger. It also happens to be the perfect last-minute gift; everyone loves receiving a small bag of biscotti to enjoy with their morning coffee or afternoon tea during the busy holiday season.
More Holiday Treat Ideas
Chocolate Shortbread with Smoked Sea Salt
Grandma Woodward’s Homemade Christmas Toffee
Orange Cherry Biscotti
These classic biscotti are a holiday favorite, studded with dried orange peel and tart cherries. Easy to make and perfect for gifting, they’re wonderful alongside a cup of coffee or tea.
Ingredients
- 1 1/2 cups of flour (238 g)
- 1 1/2 teaspoons of baking powder (10 g)
- 1/4 teaspoon of salt (1 g)
- 1/2 cup plus 2 tablespoons yellow cornmeal - I use a medium grain (150)
- 8 tablespoons of unsalted butter, room temperature (113 g)
- 1 cup of sugar (205 g)
- 2 large eggs (108 g)
- 2 teaspoons of pure vanilla extract (10 g)
- 1/4 cup of diced candied orange peel or ginger (50 g)
- 1/4 cup diced tart cherries (50 g)
Instructions
Preheat the oven to 350F.
Line a baking sheet with parchment paper.
Whisk the flour, baking powder, salt, and cornmeal together.
Beat the butter until soft, about 1 minute.
Add the sugar to the butter and mix together at medium speed for 1 minute.
Add the eggs one at a time, and continue to mix, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth, and creamy. Mix in the vanilla extract.
Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft, stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the dried fruits and mix just until combined; less than a minute.
Scrape half of the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide. The log will be more rectangular than domed, and bumpy, rough, and uneven. Form a second log with the remaining dough on the other side of the baking sheet.
Bake for 20 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs for 30 minutes.
Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices.
Return the slices to the baking sheet, setting them again on the same sides as before, and slide the baking sheet back into the oven.
Bake the biscotti at 350F for another 20 - 25 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.
Eat. Or wrap as a gift.
Notes
Save a couple extra for yourself - promise you will be glad you did.