As a good friend recently said to me, “Out with the pumpkin and in with the cranberries!”  Admittedly, pumpkin and cranberry enjoy some serious overlap, peaking on Thanksgiving.  However, after Thanksgiving, it feels appropriate to begin cutting back on our pumpkin muffins and focusing more on the flavors of cranberry, gingerbread, and peppermint.

Now is the time, folks.  And in the spirit of Christmas festivity, I taste-tested two different cranberry biscotti recipes.  Today, I bring to you the first of these, Cranberry Orange Biscotti with White Chocolate Drizzles!

There were a couple major differences between this biscotti recipe and the competitor.  The mix-ins varied a little bit.  (We’ll leave you in suspense for the time being.)  Also, this batter was a little bit richer thanks to the inclusion of some butter.  (No complaints about that.)

I tested these recipes with quite a few taste testers, and there was no clear winner, but both received lots of positive feedback.  So, don’t worry about waiting for my next post.  If I were you, I’d just go ahead and dive in and start making these.

You can enjoy them the traditional way, by dunking them in a hot cup of coffee.  Or you can enjoy them the way we inadvertently end up doing it… straight out of the freezer (where we store them with the intention of reducing the temptation to eat them all).  Just do your best not to break your teeth.  (Helpful hint… If you can be patient enough to leave it out for like five minutes, your patience will be rewarded, and they’ll be reasonable edible.)

The recipe makes a generous batch.  Considering biscotti for your cookie exchange or Christmas gifting this year?  Do it.

Enjoy your biscotti responsibly, my friends.

Here’s a link to the recipe for Cranberry Orange Biscotti with White Chocolate Drizzles!