Clementine Biscotti with Pomegranate Syrup - Twice-Baked Citrus
Twice-baked Italian cookies infused with bright clementine zest and warm cinnamon, finished with a glossy pomegranate and citrus syrup. The traditional biscotti technique creates a satisfying crunch perfect for dipping in coffee or enjoying as an elegant dessert. Fresh clementine zest provides aromatic citrus notes while the homemade pomegranate syrup adds tartness and beautiful color. These sophisticated cookies are ideal for holiday entertaining, afternoon tea, or gifting. The double-baking process ensures the characteristic crisp texture that makes biscotti perfect for dunking.
Ingredients
- 2 ⅝ cups all purpose flour, plus extra for dusting
- 1 ¼ cups sugar
- 2 clementines, zestedorange zest1:1citrusdietary
similar citrus flavor
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 2 yolks
- ¼ cup olive oil
- ⅝ cup pomegranate juice, approximately one fruitcranberry juice1:1fruitdietary
more tart flavor
- ⅓ cup clementine juice, one fruit
- ¼ cup sugar
- 1 stick cinnamon
Instructions
- 1
Preheat oven to 325F
- 2
Whisk together flour, sugar, zest, cinnamon, baking powder, and salt in large bowl
- 3
Add eggs, yolks and oil to flour mixture and stir to form sticky dough
- 4
Turn dough onto lightly floured surface and knead 2-3 minutes until it comes together but remains fairly sticky
- 5
Line baking sheet with parchment paper
- 6
Divide dough into 3 pieces and roll each into logs about 1.5 inches in diameter
- 7
Place logs on baking sheet 2 inches apart
- 8
Bake 40-45 minutes until firm and lightly browned
- 9
Prepare syrup while biscotti bakes
- 10
Pour pomegranate and clementine juices into saucepan with sugar
- 11
Bring just to boil over medium high heat
- 12
Reduce heat to medium low and stir frequently until thick
- 13
Remove syrup from heat
- 14
Cool baked logs on wire rack for 15 minutes
- 15
Transfer logs to cutting board and slice into 1/2 inch thick pieces with serrated knife
- 16
Lay biscotti cut side down on baking sheet
- 17
Return to oven and bake additional 10 minutes
- 18
Remove from oven and cool
- 19
Drizzle pomegranate syrup over biscotti when ready to serve
Tips
Use a serrated knife for clean cuts when slicing the logs to prevent crumbling
Allow logs to cool completely before the second baking to ensure even browning and proper texture
Make extra pomegranate syrup as it keeps well refrigerated and adds flavor to other desserts
Good to Know
Store in airtight container at room temperature for up to 1 week
Can be made 2-3 days ahead, store without syrup and drizzle before serving
Serve at room temperature with coffee, tea, or as dessert with ice cream
Common Mistakes
Don't skip the cooling time between bakings to avoid soggy texture
Don't cut slices too thin or they will break during second baking
Monitor syrup closely to prevent burning and over-reduction
Substitutions
Gluten-Free Swaps
General Alternatives
more tart flavor
FAQ
Can I make these without the pomegranate syrup?
Yes, these biscotti are delicious on their own or you can dust with powdered sugar instead of using the syrup.
How long do these keep?
Store in an airtight container at room temperature for up to one week, or freeze for up to 3 months.
Can I use bottled juices instead of fresh?
Yes, bottled pomegranate and orange juice work fine, though fresh gives better flavor and color to the syrup.