Cranberry orange biscotti cookies are crunchy on the outside, soft on the inside, and so delicious when they are dunked in a hot espresso!
Make the batter. Preheat the oven to 325 degrees. Place the butter and sugar in the mixing bowl and beat until it is light and fluffy. Add the orange zest and vanilla extract and mix to combine. Add the eggs one at a time, making sure to fully incorporate before adding the next. In a separate mixing bowl, whisk together the flour, baking powder, and salt. Add the flour mixture slowly to the butter mixer while mixing on low speed. Mix until just combined. Stir in the cranberries with a spatula.
Shape the log. Lightly flour your work surface. Dump the dough out, then shape into a 12 inch log. Place the log on the parchment paper lined baking sheet, then pat the log down until it is 3-4 inches wide.
Apply the egg wash. Whisk the egg white and water in a bowl until there are small bubbles. Brush the egg wash on the biscotti log. Sprinkle the sugar on top.
First bake. Place the biscotti in the oven and bake for 40 minutes. Remove it from the oven and allow it to rest for 10 minutes. Preheat the oven to 350 degrees.
Slice the biscotti and bake again. Cut the 1 inch biscotti slices using a sharp knife. Place the biscotti on its side and bake again for 10-15 minutes. Remove them from the oven and allow them to cool for 5 minutes.
Serve. These biscotti cookies are great with hot coffee, tea, or Vin Santo. Mangia!