To make the bread, you will need 2.5 containers of flour
1/4 of a cup of sugar
1 teaspoon of salt
1.5 teaspoon of baking flour
Half a teaspoon of baking powder
1 pinch of orange zest
1 cup of buttermilk
1/2 cup + 1 tablespoon of cold butter (Cut the butter into the flour)
Butter melted
Sugar Turbinado
Sugar pearls (optional)
Instructions
Crush the fresh cranberry
Crush one hundred and fifty grams of fresh cranberries in a blender, and set them aside.
Mix all the dry ingredients
Mix all the dry ingredients—2.5 cups of flour, 1/4 cup sugar, 1 tsp. salt, 1.5 tsp. baking powder, and.5 tsp. baking soda—in a sizable mixing dish. They should be thoroughly blended.
Add Orange zest
Mix one tsp. of orange zest into the flour mixture.
Add cold butter
Now, add a half cup and one tablespoon of cold butter, and use a portable dough blender to cut the butter into the flour. They should be thoroughly combined with the flour.
Add buttermilk
After incorporating all of the butter, you can then combine the flour mixture with one cup of buttermilk.
Add cranberry
After thoroughly incorporating all of the butter, you can then add one cup of buttermilk to the flour mixture.
Cut the dough with a biscuit cutter
In this stage, you will shape your dough and cut it using a biscuit cutter that is approximately 2.5 inches in diameter.
Brush melted butter on bisconies
After chopping all of the bisconies, arrange them on a baking sheet and refrigerate for 20 minutes. Brush warmed butter over the entire batch of bisconies after 20 minutes.
Sprinkle sugar on bisconies
Now, on top of each and every biscotti, evenly distribute some turbinado sugar.
Bake the bisconies
It is now time to roast the biscotti at 400 degrees Fahrenheit for twenty minutes.
Serve the bisconies
Your bisconies will be done roasting in 20 minutes and be ready to eat. Enjoy your butter-topped bisconies. Bisconie is also delicious when dipped in tea, iced coffee, chocolate milk, or plain milk.