Orange Cherry Biscotti

Biscotti translates literally to twice-baked, and that’s the technique that makes these cookies different from any other cookie in the jar. You bake the dough as two long logs first, slice the cooled logs into individual cookies, then bake the slices a second time so they dry out and crisp up into the snap-when-you-bite-them texture that’s biscotti’s signature.

This version is nearly fat-free, which makes it stand apart from most American biscotti recipes that lean on butter or oil. The orange juice and zest do double duty as flavor and moisture, eggs provide structure, and the dried cherries keep things sweet without needing extra fat. The lack of butter is also what makes these so good for dunking. Cookies with more fat soften too quickly in hot coffee.

The orange zest is the recipe’s defining note. Use a Microplane and zest only the orange part of the peel; the white pith underneath is bitter. The oils in fresh zest are aromatic in a way bottled orange flavoring can’t touch.

A sharp knife matters for slicing the cooled logs. Serrated bread knives work, but a long sharp chef’s knife in clean down-pressure slices is cleaner. Sawing back and forth can shatter the log and crumble the cherries.

Kitchen Tips

• Let the first-baked logs cool for at least 10 minutes before slicing. Hot logs are too soft and crumble.
• Slice on a slight angle for the classic elongated biscotti shape.
• Bake the second pass long enough to dry the cookies all the way through. They will firm up further as they cool.
• Store in an airtight container at room temperature. Properly dried biscotti keep for weeks.

Variations

• Swap dried cherries for dried cranberries, chopped dates, or dried apricots.
• Add a half cup of toasted slivered almonds for traditional Italian almond biscotti style.
• Dip half of each cookie in melted dark chocolate once cool for a fancier finish.