Cranberry Orange Biscotti Recipe
If you love a cookie that’s equal parts crunchy, fruity, zesty, and just a little bit indulgent, then Cranberry Orange Biscotti is about to become your new obsession. This classic Italian treat brings together the tangy brightness of orange zest, the chew of sweet-tart cranberries, and the irresistible golden crunch you get from twice-baking. Dunk them in your morning coffee, share them for the holidays, or just keep a stash to brighten up your afternoon—these biscotti deliver big flavor with minimal fuss.
Ingredients You’ll Need
What I adore about Cranberry Orange Biscotti is just how straightforward the ingredient list is—yet, every item makes a big impression. Each has a purpose, from building the tender crumb to infusing subtle almond notes, weaving together those iconic citrus and cranberry flavors.
- All-purpose flour: The sturdy base that gives the biscotti its structure and signature snap.
- Baking powder: Lifts the dough just enough, so your biscotti aren’t too dense or tough.
- Salt: A pinch brings all the flavors together and balances the sweetness perfectly.
- Granulated sugar: Adds just the right amount of sweetness, letting the citrus and fruit shine.
- Unsalted butter, softened: For rich flavor and a melt-in-your-mouth texture with every bite.
- Large eggs: They bind the dough and give the biscotti their beautiful golden hue.
- Orange zest: Fresh zest is the secret to that punchy, natural citrus fragrance in every bite.
- Vanilla extract: A classic flavor warmer that gives the whole batch coziness and aroma.
- Almond extract (optional): A splash takes the biscotti to a more traditional Italian realm and pairs beautifully with the fruit.
- Dried cranberries: Bursts of chewy sweetness and vibrant color—these are the heart of the cookie.
- Chopped almonds (optional): For extra crunch and a nutty, toasty boost—leave them out if you prefer nut-free!
How to Make Cranberry Orange Biscotti
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C), and line a baking sheet with parchment paper. This ensures an easy, non-stick release for your biscotti logs and keeps clean-up effortless later. Trust me, you’ll thank yourself!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This quick step guarantees your leavening is even and the salt is well-dispersed, so every slice of Cranberry Orange Biscotti bakes up just right.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, cream the softened butter and granulated sugar until the mixture turns pale and fluffy. This aerates the dough for a more delicate texture, allowing the butter to distribute evenly throughout every bite.
Step 4: Add Eggs and Flavors
Beat in the eggs, one at a time, ensuring the first is fully integrated before adding the next. Then stir in the orange zest, vanilla extract, and almond extract if using. The orange zest at this stage releases essential oils, layering in a fragrance that truly defines Cranberry Orange Biscotti.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients, stirring gently until a thick dough forms. This measured mixing keeps the biscotti tender rather than tough, so don’t rush or overwork the dough.
Step 6: Fold In Cranberries and Nuts
Now, fold in the dried cranberries and chopped almonds (if you’re going nutty today). The fruit and nuts scatter throughout the dough, ensuring a little bit in every slice—not just at the ends.
Step 7: Shape and Bake the Logs
Divide your dough in half. Shape each half into a log about 12 inches long and 2–3 inches wide, placing them on the parchment-lined sheet. Flatten the tops just a bit so they bake evenly. Pop them in the oven for 25–28 minutes until they’re golden and just firm to the touch.
Step 8: Slice and Second Bake
Let those biscotti logs cool for 10 minutes (just enough time to make slicing tidy), then use a serrated knife to cut them diagonally into ½-inch thick pieces. Arrange each slice cut side down back on the baking sheet. Bake for another 10–12 minutes, flipping halfway through, until crisp and evenly golden. That’s the magic step that makes these cookies perfectly dunkable!
Step 9: Cool and Enjoy
Let Cranberry Orange Biscotti cool completely before moving or storing them. This not only sets that irresistible crunch but also helps preserve them for days of snacking bliss.
How to Serve Cranberry Orange Biscotti
Garnishes
For a festive flourish, drizzle or dip your Cranberry Orange Biscotti in melted white chocolate, then sprinkle with extra orange zest or a handful of chopped pistachios. Even just a light dusting of powdered sugar makes them look bakery-worthy.
Side Dishes
Biscotti aren’t just for coffee! Pair a few with espresso, herbal tea, or hot cocoa for a cozy pick-me-up. At brunch, let them accompany a bowl of fresh fruit or a pitcher of citrusy mimosas—they’ll fit right in.
Creative Ways to Present
Stack your Cranberry Orange Biscotti in a wide-mouthed glass jar, tie with a ribbon for an edible gift, or serve them in a pretty basket lined with festive napkins. For a dessert board, layer them with fresh orange slices and a handful of extra dried cranberries for an inviting, colorful spread.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Cranberry Orange Biscotti in an airtight container at room temperature, and they’ll stay fresh and crisp for up to two weeks. A paper towel in the container helps absorb extra moisture, keeping every biscotti perfectly crunchy.
Freezing
For longer storage, let the biscotti cool completely, then freeze them in a zip-top bag or airtight container. They can hang out in your freezer for up to three months. When you’re ready for a sweet treat, just pull out a few pieces as needed—no need to thaw unless you want them warm!
Reheating
If you love your biscotti freshly crisp, pop them in a 300°F oven for about 5 minutes to restore their crunch. They’ll taste like they just came out of the oven and the aroma alone is worth the short wait.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries have a lot more moisture than dried, so they won’t work as well in this recipe. Dried cranberries hold their shape and sweetness, ensuring each bite of Cranberry Orange Biscotti is packed with chewy fruit and avoids soggy crumbs.
What’s the best way to slice biscotti without crumbling?
Let the baked logs cool for 10 minutes before slicing and always use a sharp, serrated knife. Slice with a gentle sawing motion rather than pressing straight down—this keeps your biscotti intact and the edges neat.
Can I make Cranberry Orange Biscotti without nuts?
Absolutely! Just leave out the almonds if you prefer your biscotti nut-free. The end result will still be crunchy, delicious, and packed with cranberry-orange flavor.
Why do biscotti need to be baked twice?
The double-baking is what gives biscottis their signature crispness. The first bake sets the dough; the second dries the slices, making them the ultimate dunkable cookie that stays crunchy even after sitting in coffee or tea.
Is it possible to make these biscotti gluten-free?
You can try swapping the all-purpose flour with a 1:1 gluten-free baking blend. Results may vary slightly in texture, but many readers have had success when making this adjustment for Cranberry Orange Biscotti!
Final Thoughts
Sharing a homemade batch of Cranberry Orange Biscotti is such a delight—they’re beautiful, bursting with bright flavor, and wonderfully versatile. Don’t be surprised if baking them becomes a cherished tradition—and remember, every crunchy bite is a little moment of joy. Give them a try, and let your kitchen fill with the aroma of citrus and sweet cranberry!
Print
Cranberry Orange Biscotti Recipe
- Total Time: 1 hour
- Yield: 24 biscotti 1x
- Diet: Vegetarian
Description
These Cranberry Orange Biscotti are perfect for the holiday season. With a delightful citrus flavor complemented by sweet cranberries and crunchy almonds, these Italian-American cookies are great for dipping in coffee or enjoying on their own. Easy to make and even easier to enjoy!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Mix-ins:
- 1 cup dried cranberries
- ½ cup chopped almonds (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add the orange zest, vanilla extract, and almond extract if using.
- Combine wet and dry ingredients: Gradually stir in the flour mixture until combined. Fold in the dried cranberries and almonds.
- Shape and bake: Divide the dough in half, shape into logs, bake until golden, cool, slice, and bake again until crisp.
- Cool and serve: Let the biscotti cool completely before serving or storing.
Notes
- These biscotti can be dipped in or drizzled with white chocolate for an extra festive touch.
- Store in an airtight container for up to two weeks or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 biscotti
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
