Posted by Stephanie Simpson on
To kick off our week of Christmas cookie madness, I’m starting with biscotti, those crisp little Italian cookies that are perfect for dunking in an in-from-the-cold cup of cocoa. I started making this recipe as a kid because it relied on oil rather than butter, which we never seemed to have around the house, and didn’t require that I bust out our ancient hand mixer whose detachable cord seemed most comfortable staying detached. Years later, the recipe’s still kicking around, not because of constraints, but because it makes for a light cookie that’s crisp without being tooth-cracking. It’s also infinitely adaptable — I’ve experimented with extracts, spices and add-ins countless times, wild child that I was, to create tasty variations like Roman-style cinnamon and almond biscottini and deconstructed nutella biscotti.
Today’s variation is decidedly wintery, making use of cold-weather fruits like cranberries and orange. The results? Crumbly, perfumed and all around delightful, companion cup of coffee entirely optional. My preference is to opt for small biscotti (aptly called biscottini) not only because you get more cookies, but because a smaller bite leaves you more room to go in for a second. But feel free to experiment, varying the size of the cookies and the flavours you incorporate (and the amount of dark chocolate you’re compelled to drizzle overtop).
Cranberry & Orange Biscottini
Adapted from allrecipes.com
Makes about 40 little cookies
Note: For instructional photos on how to make little biscotti, check out this old post about Roman-style cinnamon and almond biscottini. For instructional photos on how to make normal-sized biscotti — you can do either here — check out this old post about chocolate and hazelnut biscotti. Note too that both options — the cinnamon-almond and chocolate-hazelnut — also make for lovely holiday treats!