This Cranberry Orange Biscotti recipe is not only easy to make, but it’s also packed with flavor and texture. The crunchy texture, balanced sweetness, and zesty notes make it a crowd-pleaser. Whether you’re baking for a holiday gathering or prepping snacks for the week, these biscotti store well and taste even better with time. Plus, they make a wonderful homemade gift during the festive season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Baking powder
Salt
Eggs
Unsalted butter
Vanilla extract
Orange zest
Dried cranberries
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, and sugar.
In a separate bowl, beat the eggs, then add melted butter, vanilla extract, and orange zest.
Add the wet ingredients to the dry ingredients and mix until a dough forms.
Gently fold in the dried cranberries.
Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
Place the logs on the baking sheet and bake for 25–30 minutes, until lightly golden and firm to the touch.
Remove from the oven and let the logs cool for 10–15 minutes.
Using a serrated knife, slice the logs diagonally into ½-inch thick pieces.
Lay the slices cut side down on the baking sheet and return to the oven. Bake for another 10–12 minutes, flip, and bake the other side for 8–10 more minutes or until crisp.
Cool completely on a wire rack before serving or storing.
Servings and timing
This recipe makes about 24 biscotti. Prep time: 15 minutes First bake: 25–30 minutes Second bake: 20–22 minutes Total time: Approximately 1 hour
Variations
Add white chocolate chips for extra sweetness.
Swap dried cranberries for dried cherries or apricots.
Add chopped almonds or pistachios for a nutty crunch.
Dip one end of the biscotti in melted dark or white chocolate for a decorative and delicious touch.
Infuse the dough with a touch of almond extract for added depth.
Storage/Reheating
Store the biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a zip-top bag for up to 3 months. To enjoy, let them thaw at room temperature or warm briefly in a low oven (300°F) for 5–7 minutes to revive their crispness.
FAQs
How do I keep my biscotti from crumbling when slicing?
Let the biscotti logs cool for 10–15 minutes before slicing with a serrated knife using a gentle sawing motion.
Can I make these biscotti gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Do I need to soak the cranberries first?
No, dried cranberries can be used as is, but soaking them in orange juice for 10 minutes can enhance their flavor and texture.
Can I use fresh cranberries?
Fresh cranberries are too tart and moist for this recipe. Stick to dried cranberries for best results.
Why do I bake the biscotti twice?
The second bake removes extra moisture and gives biscotti their signature crunch.
Can I freeze the dough?
Yes, shape the dough into logs, wrap in plastic wrap, and freeze. Thaw slightly before baking.
What’s the best way to zest an orange?
Use a microplane or fine grater, avoiding the bitter white pith under the skin.
Can I make mini biscotti?
Absolutely. Just divide the dough into smaller logs and reduce baking time accordingly.
Why is my biscotti too hard?
Overbaking can cause this. Remove from the oven as soon as they’re golden and crisp.
Can I use orange extract instead of zest?
Yes, but orange zest gives a fresher, more vibrant citrus flavor.
Conclusion
Cranberry Orange Biscotti is a simple yet sophisticated treat that brings the perfect balance of tart, sweet, and citrusy flavors. Its crunchy texture and long shelf life make it ideal for gifting, holiday baking, or enjoying with your favorite hot beverage. Once you try making biscotti at home, you’ll never go back to store-bought again.
Cranberry Orange Biscotti is a crisp, twice-baked Italian cookie combining tart dried cranberries with bright citrusy orange zest, perfect for dipping in coffee or tea.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1 tbsp orange zest
3/4 cup dried cranberries
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, and sugar.
In a separate bowl, beat the eggs, then mix in melted butter, vanilla extract, and orange zest.
Add wet ingredients to the dry mixture and stir until a dough forms.
Fold in the dried cranberries.
Divide dough in half and shape each half into a 12-inch-long, 2-inch-wide log.
Place logs on prepared baking sheet and bake for 25–30 minutes, until lightly golden and firm.
Remove from oven and let cool for 10–15 minutes.
Using a serrated knife, slice logs diagonally into ½-inch thick pieces.
Lay slices cut side down on the baking sheet and bake for 10–12 minutes.
Flip slices and bake the other side for 8–10 minutes or until crisp.
Cool completely on a wire rack before serving or storing.
Notes
Add white chocolate chips for extra sweetness.Swap dried cranberries for dried cherries or apricots.Add chopped nuts like almonds or pistachios for crunch.Dip ends of biscotti in melted chocolate for decoration.Store in an airtight container for up to 2 weeks or freeze for 3 months.
