Champagne Orange Cranberry Biscotti

Champagne Orange Cranberry BiscottiMy entire production of Biscotti for the coming Chrismas season has sold out. You can still get your hands on some of them. All you have to do is follow this easy recipe and make them yourself ;-).
This recipe can be made into a traditional, hard biscotti or if served with a sparkling wine, as a soft biscotti.
Champagne is used as the main wet ingredient and with its fine aromas and effervescence produced a dough of subtle delicacy.

What you need:

4 cups (1L) all-purpouse flour
2 tsp (10ml) baking powder
1/2 tsp (2ml) salt
Grated zest of 1 orange
1 cup (250ml) of slivered almonds, lightly toasted (optional)
3 large eggs (4 if not using champagne)
1 1/3 cups (275ml) granulated sugar
1/4 cup (60ml) vegetable oil (1/2 if not using champagne)
1/2 cup (125ml)of champagne
2 tbsp (30ml) orange juice
1 tsp (5ml) vanilla extract (almond)
1 cup (250ml) dried cranberries


  • Preheat oven to 325F (160C)
  • Line large baking sheet with parchment paper
  • In a large bowl combine flour, baking powder, salt, orange zest and almonds (if using).
  • In a medium bowl beat eggs until fluffy and light in colour
    Beat in the sugar, oil, orange juice and vanilla.
    Stir in champagne.
  • Add to flour mixture and stir until nearly absorbed
  • Add cranberries and stir until all is well combined
  • With moist hands, divide dough in half and form into two loafes about 15 in (38cm) long, about 4 in (10 cm) wide and about 3/4 in (2cm) high, keeping the loafs 2 in (5cm) apart.
    Keep moistening your hands as needed. Smooth the
    loafs into desired shape.
  • Bake the loafs for about 35 minutes or until cracks start to appear and the top of the loafes take on a golden colour.
  • Remove the loafes and slide the onto a cutting board.
  • Cut the loafes diagonally into 1/2 in (1.25cm) thick slices, keeping the knife clean with a damp cloth as it becomes sticky.

For soft biscotti:

  • Place the slices on their sides on a cookie sheet and toast lightly on both sides under the broiler.
  • Cool on the baking sheet placed on a rack.

For hard biscotti:

  • Stand the slices upright on a baking sheet 1/4 – 1/2 in (1cm) appart.
  • Reduce the oven temperature to 300F (150C) and bake for an sdditional 30 to 35 minutes or until the biscotti are dry.
  • Cool on the baking sheet placed on a rack.


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One Response to Champagne Orange Cranberry Biscotti

  1. NINA SIMMERS December 10, 2010 at 3:46 pm #

    Was fun to find your recipe, as I use champagne also! I think one of the tricks to keep biscotti from a tough texture is to hangle the dough as little as possible – your process is somewhat similar to mine (my Sicilian grandmother made it for years).

    THanks for sharing your notes!

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