Shortcut Blood Orange Cranberry Biscotti

The first time I made shortcut biscotti, I took the recipe from a fantastic beach read. I loved it so much that I made it my own and blogged about it. Go ahead, check out the Shortcut Mocha Macadamia Nut Biscotti. Since then, I’ve been swapping out biscotti ingredients based on items that I have in my pantry.

Shortcut Blood Orange and Cranberry Biscotti

Shortcut Blood Orange and Cranberry Biscotti

Here, I’m using blood oranges. They looked gorgeous and tasted fantastic when I first purchased them. But after some time, I needed for the oranges to fulfill their destiny in a glorious way. Baking! And these fantastic biscotti came to existence. Go ahead and use regular oranges, mineola oranges, etc. Whatever citrus you like!

Enjoy!

Squeezing the juice from the blood oranges

Squeezing the juice from the blood oranges

Putting all of the ingredients together

Putting all of the ingredients together

Combine all of the ingredients. The dough shouldn't be too watery. You'll have to form rectangular logs with the dough

Combine all of the ingredients. The dough shouldn’t be too watery. You’ll have to form rectangular logs with the dough

Biscotti logs...

Biscotti logs…

After the first bake, cut the loaves into pieces, put them back on the baking sheet to bake a second time and dry them out

After the first bake, cut the loaves into pieces, put them back on the baking sheet to bake a second time and dry them out

Baked biscotti!!! (they look dark because of nighttime lighting)

Baked biscotti!!! (they look dark because of nighttime lighting. Makes me appreciate sunlight!)

Shortcut Blood Orange and Cranberry Biscotti

Shortcut Blood Orange and Cranberry Biscotti

Shortcut Blood Orange Cranberry Biscotti

Ingredients

1 package store bought cake mix (any white/butter flavor)
1 cup AP unbleached flour
2 large eggs
1/2 cup melted unsalted butter
Zest from 4 blood oranges
Juice from 4 blood oranges (between 1/4 and 1/3 cup)
2 teaspoons orange extract (optional)
2/3 cup dried cranberries
2/3 cup golden raisins (optional)
Pinch kosher salt

Directions

Preheat oven to 350º F. 

1. Cut parchment paper to fit large cookie sheet.
2. In a large bowl, combine all ingredients, except for the dried cranberries and raisins (if using). Mix to combine.
3. Add cranberries and raisins. Mix to incorporate evenly into the dough.
4. Using your hands, separate the dough in half. On the parchment paper lined baking sheet, shape the dough into two even rectangles. Each piece should be approximately 3” wide and ½” thick. Leave space in between, because the dough will rise.
5. Bake for 25 minutes.
6. Remove pan from oven and cool for 20 minutes.
7. Cut biscotti into even horizontal strips, approximately 1” wide. 
8. Lay each biscotti on its side on the cookie sheet, leaving space between each one.
9. Bake at 350º F for another 10 minutes, then lower the oven heat to 200º F and continue baking for another 40 minutes. 
10. Cool on wire rack.
 
Eat, Drink & Be Yummy!
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