If you’re craving a festive treat that delivers a beautiful balance of sweet, tart, and citrusy flavors, you’ll fall in love with Cranberry Orange Biscotti. This classic twice-baked Italian cookie has an irresistible crunch, studded with jewel-like dried cranberries and kissed with zesty orange. It’s perfect for dunking into your favorite hot beverage or sharing with friends and family over the holidays (or any time of year). Cranberry Orange Biscotti is surprisingly easy to make at home, and the cheerful pops of cranberry and orange make every bite memorable.
Ingredients You’ll Need
The magic of Cranberry Orange Biscotti lies in its simple ingredients—each one plays a special role in delivering the perfect golden crunch and that signature flavor. Here’s what you’ll need, along with insider tips for each item:
- All-purpose flour: The sturdy backbone that gives these cookies their classic crispiness.
- Baking powder: Helps the biscotti rise just enough for the light, airy texture you want in every bite.
- Salt: A small pinch goes a long way to enhance all the other flavors.
- Granulated sugar: Sweetens the dough and encourages that beautiful golden color in the oven.
- Unsalted butter (softened): Makes the biscotti rich and tender without overpowering the citrus notes.
- Large eggs: Bind everything together for a cohesive, sliceable log.
- Orange zest: The real citrus punch; fresh zest adds fragrance, color, and lively flavor.
- Vanilla extract: A hint of warmth to round out and elevate the cranberry and orange.
- Dried cranberries: These tart, chewy jewels are the heart of Cranberry Orange Biscotti—don’t skip them!
- Chopped almonds (optional): For a nutty crunch and a lovely look; toast first for extra flavor if you like.
How to Make Cranberry Orange Biscotti
Step 1: Prepare Your Baking Sheet and Oven
Start by preheating your oven to 350°F and line a large baking sheet with parchment paper. This not only prevents sticking but also ensures your biscotti bake evenly. Lining the pan is an easy step that makes cleanup a breeze later on.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your leavening and salt are evenly distributed, setting the foundation for an even, beautifully baked biscotti.
Step 3: Cream the Butter and Sugar
In a larger bowl, beat the softened unsalted butter and granulated sugar together until it’s light and fluffy. This step adds air to your dough, yielding a crisper, lighter bite when the biscotti are baked.
Step 4: Add Eggs, Orange Zest, and Vanilla
Now, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the freshly grated orange zest and vanilla extract. You’ll notice the dough gets fragrant and vibrant—exactly what you want for Cranberry Orange Biscotti!
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry mixture to the wet, stirring just until the dough comes together. Take care not to overmix; a gentle touch keeps these biscotti tender, with just the right amount of crunch.
Step 6: Fold in Cranberries and Almonds
Time to add in the best parts: fold in the dried cranberries and, if using, the chopped almonds. This gives every slice of Cranberry Orange Biscotti those gorgeous bursts of color and flavor.
Step 7: Shape and Bake the Logs
Divide the dough in half, and with lightly floured hands, shape each half into a long, flat log about 12 inches by 2 inches on your baking sheet. Slightly flatten each log for an even bake. Pop them in the oven for 25–30 minutes until golden and set.
Step 8: Slice and Second Bake
After the first bake, let the logs cool for about 10 minutes. Turn your oven down to 300°F. Using a serrated knife, slice each log on the diagonal into 1/2-inch thick slices. Lay the slices cut-side down on the baking sheet and bake for another 10–12 minutes per side, until delightfully crisp. Cool completely on a wire rack, and your Cranberry Orange Biscotti is ready for dunking!
How to Serve Cranberry Orange Biscotti
Garnishes
Dress up your Cranberry Orange Biscotti with a drizzle or dip of white chocolate for a little extra indulgence. You could also dust them lightly with powdered sugar for a snowy holiday touch, or sprinkle zest on top for a burst of fresh orange aroma.
Side Dishes
Biscotti pairs perfectly with a hot cup of coffee, black tea, or even a sweet dessert wine. For a breakfast spread, consider serving them alongside a fresh fruit salad or some creamy Greek yogurt with honey—it’s a delightful combination.
Creative Ways to Present
Stack your biscotti high in a glass jar with a ribbon, arrange on a rustic wooden board with fresh citrus slices and extra cranberries, or package a few in cellophane bags as charming homemade holiday gifts. Cranberry Orange Biscotti is as beautiful as it is delicious, so have fun with your presentation!
Make Ahead and Storage
Storing Leftovers
Cranberry Orange Biscotti will stay crisp and flavorful for up to two weeks when stored in an airtight container at room temperature. Keep them away from moisture to maintain their signature texture.
Freezing
For longer storage, freeze the baked (and fully cooled) biscotti in a zip-top bag or airtight container. They’ll keep well for up to three months—just thaw at room temperature whenever you’re ready for a treat.
Reheating
If your biscotti have softened, you can revive them by placing the slices on a baking sheet and warming in a 300°F oven for about 5–8 minutes. Let them cool completely to regain that delightful crispness.
FAQs
Can I substitute fresh cranberries for dried?
Fresh cranberries have a lot more moisture, which can affect the dough and baking time. For the best consistency, stick with dried cranberries—they add chewiness and concentrated flavor without making the biscotti soggy.
Is it necessary to include almonds?
Not at all! Almonds are optional and add a lovely crunch, but you can leave them out or substitute pistachios, pecans, or even white chocolate chips, depending on your preference and what you have on hand.
My biscotti crumbled when slicing. What went wrong?
Slicing too soon or using a dull knife often causes crumbling. Be sure to let the baked logs cool for 10 minutes, and use a sharp, serrated knife. Cut with a gentle sawing motion for clean slices.
How do I make my biscotti extra crunchy?
For an extra crisp bite, extend the second bake by a few minutes on each side. Just keep an eye on them so they don’t get too dark. A longer second bake removes more moisture, creating that perfect biscotti snap.
Can I make Cranberry Orange Biscotti gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the wheat flour. Check your other ingredients for gluten (especially baking powder) to ensure your biscotti are safe for gluten-free eaters.
Final Thoughts
Nothing beats the feeling of sharing a homemade batch of Cranberry Orange Biscotti with loved ones. The cheerful flavors and crunch are just so satisfying, and the process is simple enough even for first-time biscotti bakers. Give it a try—you might just discover a new favorite ritual for teatime, holidays, or whenever you want a special treat.
Print
Cranberry Orange Biscotti Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 biscotti
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
These Cranberry Orange Biscotti are a delightful treat with a perfect balance of sweetness and tangy flavor. The crunchy texture makes them ideal for dipping in coffee or enjoying on their own.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 tablespoon orange zest
- 1/2 teaspoon vanilla extract
Mix-ins:
- 3/4 cup dried cranberries
- 1/2 cup chopped almonds (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream the butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy.
- Add wet ingredients: Add eggs one at a time, beating well after each addition. Stir in orange zest and vanilla extract.
- Combine wet and dry ingredients: Gradually mix in the dry ingredients until a dough forms. Fold in cranberries and almonds if using.
- Shape and bake: Divide the dough in half and shape each half into a 12-inch log on the prepared baking sheet. Bake for 25–30 minutes until lightly golden. Cool for 10 minutes.
- Slice and bake again: Reduce oven temperature to 300°F. Slice the logs diagonally into 1/2-inch pieces. Bake for 10–12 minutes per side until crisp.
- Cool and serve: Cool the biscotti on a wire rack before serving.
Notes
- For extra flavor, consider drizzling or dipping the biscotti in white chocolate once cooled.
- Store in an airtight container for up to 2 weeks.
Nutrition
- Serving Size: 1 biscotti
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
