Blood Orange Biscotti

Filled with cranberries and cocoa nibs, these blood orange biscotti with white chocolate are the perfect pairing for any cup of tea or coffee.

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Ingredients

½ cup melted butter
1 cup sugar
2 eggs
1-1/2 teaspoons LorAnn Blood Orange Oil, Natural
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
4 ounces dried cranberries
½ cup cocoa nibs 

Directions

1. Preheat oven to 350°F.
2. Combine all ingredients (except cranberries and cocoa nibs) together in a large mixing bowl.  
3. When mixture is combined, fold in cranberries and cocoa nibs.  
4. Form the dough into a large rectangle on a lined cookie sheet.  The dough should be about ½” thick and about four inches wide.  
5. Bake for 22-25 minutes.  You should notice a slight browning on the bottom. 
6. Let cool for 30 minutes. 
7. Slice into 1/2” pieces and place on baking sheet.
8. Bake for 8 minutes. Flip.  Then bake an additional 8 minutes. Let cool. 
9. Optional: Dip in white chocolate and decorate with cocoa nibs!