Orange cardamom biscotti with almonds and cranberry

_MG_54571½ cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
½ teaspoon salt
grated peel of 1 orange
3/4 teaspoon ground cardamom
2 large eggs at room temperature
3/4 cup organic coconut palm sugar
½ cup mild flavor extra-virgin olive oil
1 teaspoon vanilla extract
1/2 cup dried cranberries
1 cup slivered almonds

Set an oven rack to the middle position and preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Combine the 2½ cups of flour, 1 teaspoon of baking powder, 3/4 teaspoon cardamom, orange peel and ½ teaspoon of salt in a medium bowl. Stir with a wire whisk and set aside. In a stand mixer fitted with the paddle attachment, combine the 2 eggs, 3/4 cup of sugar, 1 teaspoon vanilla extract and ½ cup of olive oil. Beat on medium speed for about 1 minute scraping down the sides of the bowl with a spatula when necessary. Run the stand mixer on the lowest setting and add the dry ingredients (previously set aside). Mix just until combined and scrape down sides of bowl.
Add the 1 cup each of almond slivers and dried cranberries. Mix again just until folded in. You don’t want to overmix this batter. Split the dough in half and transfer to the parchment-lined baking sheet. Set them about 2-4 inches apart from each other. Use your hands to press dough to about ¾ inch high and 12 inches long. Damp hands will help to keep the dough from sticking to your fingers. Bake in the oven for about 25-30 minutes until dough rises slightly and turns a pale golden. When done, set the baking pan on a wire rack with the parchment and let cool for about 15 minutes. Reduce the oven temperature to 325 degrees F. Transfer the baked loaves to a cutting board. Using a knife with a serrated blade, cut on the bias (diagonally) into ½- to ¾-inch thick slices. Return the biscotti pieces, cut side down, to the baking pan on the parchment paper. Bake the biscotti for another 10-12 minutes until dry and slightly crisp. Transfer to a wire rack to cool. These biscuits can be made ahead and stored in an airtight container for up to 3 days. Alternatively you can also wrap them in foil, place them in a zipper-locking bag and freeze for up to a month.

Recipe adapted from


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