There’s nothing quite like the sweet-tart magic of Cranberry Orange Biscotti, with their signature crunch and cheerful burst of zesty citrus layered with chewy, jewel-bright cranberries. These twice-baked Italian-style cookies are my favorite way to brighten up a coffee break or gift a little homemade joy during the holidays. Whether you’re new to biscotti or a longtime fan, this recipe lets your oven do most of the work, rewarding you with a cookie that’s crisp, fragrant, and beautifully dunkable—perfect for savoring with friends and family.

Cranberry Orange Biscotti Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Cranberry Orange Biscotti is blissfully simple, letting top-quality flavors shine. Every component adds something delicious: tender crumb, inviting scent, or irresistible color.

All-purpose flour: The foundation for sturdy, crunchy biscotti that pair perfectly with your favorite coffee or tea.
Baking powder: A touch of leavening to keep the cookies light and not overly dense.
Salt: Just enough to balance sweetness and keep the flavors lively.
Granulated sugar: Classic sweetness that adds structure and beautiful golden color.
Eggs: The key to binding the dough and creating that signature biscotti texture.
Orange zest: Bright, fragrant ribbons of citrus that infuse every bite with sunshine.
Vanilla extract: Warm, aromatic depth that makes the flavors sing.
Almond extract: Brings a subtle nutty aroma and sophisticated complexity.
Dried cranberries: Sweet-tart pops of chewy fruit, giving classic biscotti a festive twist.
Chopped almonds (optional): Extra crunch and nutty depth if you love a little texture in every bite.

How to Make Cranberry Orange Biscotti

Step 1: Prep Your Baking Sheet and Oven

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This simple step ensures your Cranberry Orange Biscotti bake evenly and release effortlessly, making cleanup a breeze.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Mixing these first guarantees the perfect rise and a balanced, crisp texture from edge to edge.

Step 3: Beat Eggs and Sugar

In a separate large bowl, beat the granulated sugar and eggs together for 2 to 3 minutes, until the mixture becomes thick, pale, and slightly glossy. This aeration creates biscotti that are light but never crumbly.

Step 4: Add Flavorings

Mix in the orange zest, vanilla extract, and almond extract. As you stir, you’ll notice the kitchen fill with that irresistible citrusy, nutty aroma—this is the heart of Cranberry Orange Biscotti flavor.

Step 5: Bring It All Together

Gradually stir the dry ingredients into the wet mixture until a soft dough forms—don’t overmix. Gently fold in the dried cranberries and, if using, the chopped almonds. Every spoonful should look deliciously speckled.

Step 6: Shape and Bake the Logs

Divide the dough in half. With lightly floured hands, shape each half into a log about 10 inches long and 2 inches wide. Set them on your prepared baking sheet and press gently to flatten. Bake for 25 to 30 minutes, or until the tops are golden and firm.

Step 7: Slice and Second Bake

Let the logs rest for 10 minutes—just enough time to cool slightly and prevent crumbling. Reduce your oven temperature to 300°F. With a serrated knife, slice the logs on a diagonal into ½-inch pieces. Lay the slices cut-side down and bake for 10 to 12 minutes per side, until crisp and golden. Cool on a wire rack for maximum crunch.

How to Serve Cranberry Orange Biscotti

Garnishes

For a festive touch, dip one end of each biscotti in melted white chocolate and scatter a few extra bits of orange zest on top before the chocolate sets. Not only does this look tempting on a cookie platter, but it also amplifies the sweet citrus notes. Sprinkle on flaky sea salt or a dusting of powdered sugar for extra flair if you’re feeling playful.

Side Dishes

Nothing compliments Cranberry Orange Biscotti like a steaming cup of coffee or a fragrant mug of black or herbal tea. They’re heavenly paired with espresso or a cinnamon-spiced latte. For a brunch-worthy spread, serve them alongside fresh fruit, a bowl of yogurt, or even a dollop of ricotta.

Creative Ways to Present

Biscotti are a gift-giver’s dream! Wrap bundles of Cranberry Orange Biscotti with ribbon and a handwritten tag for an unforgettable homemade present. Arrange them in a vintage tin or clear jar for a charming centerpiece at your next gathering. Or, build a DIY dessert board with biscotti, chocolate squares, dried fruit, and nuts—sure to wow every guest.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, transfer your Cranberry Orange Biscotti to an airtight container. They’ll stay crisp and delicious for up to 2 weeks at room temperature, making them perfect for snacking all week long or prepping ahead for holiday festivities. If they soften slightly, a quick toast brings them right back.

Freezing

To extend their bliss even further, freeze the baked (and cooled) biscotti in a freezer-safe bag or container for up to three months. You can also freeze the sliced, twice-baked cookies in layers separated by parchment to prevent sticking—just let them thaw at room temperature before serving.

Reheating

If your biscotti lose their signature crunch or emerge from the freezer a tad chewy, revive them by popping them in a 300°F oven for about five minutes. This refreshes their crisp texture and perks up all those bakery-fresh aromas.

FAQs

Can I substitute fresh cranberries for dried?

It’s best to stick with dried cranberries for Cranberry Orange Biscotti, as fresh berries can release too much moisture and change the texture. Dried fruit keeps the cookies perfectly chewy without making the dough too sticky.

How do I make my biscotti extra crunchy?

Bake your biscotti the full recommended time on the second bake. For even more crunch, leave them in the oven a minute or two longer—just keep a close eye to avoid over-browning. Cooling completely on a wire rack locks in that irresistible crispness.

Can I skip the almonds?

Absolutely! If you prefer nut-free biscotti, simply leave out the almonds. The Cranberry Orange Biscotti will still be wonderfully flavorful and crunchy.

What’s the best way to get even slices without breaking the biscotti?

Let the baked logs cool for about 10 minutes before slicing with a sharp serrated knife, using a gentle sawing motion. If the slices start to crumble, cooling a few more minutes or baking slightly longer can help.

Is it possible to make these gluten-free?

Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The texture will be a little different, but the Cranberry Orange Biscotti flavor and crunch will still shine. Just be aware of mix-ins and extracts if you have food allergies.

Final Thoughts

Cranberry Orange Biscotti truly belong in every home baker’s repertoire, blending nostalgic comfort with a pop of modern flavor. Whip up a batch and watch them become a new family (or friend group) favorite—share, enjoy, and make every cozy moment just a little bit sweeter!

Cranberry Orange Biscotti Recipe

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4.9 from 10 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 24 biscotti 1x
Diet: Vegetarian

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Description

These Cranberry Orange Biscotti are a perfect balance of sweet, tangy, and crunchy. With a hint of citrus and bursts of dried cranberries, these twice-baked cookies are ideal for dipping in coffee or enjoying as a holiday treat.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Wet Ingredients:

¾ cup granulated sugar
2 large eggs
1 tablespoon orange zest
1 teaspoon vanilla extract
½ teaspoon almond extract

Add-Ins:

¾ cup dried cranberries
½ cup chopped almonds (optional)

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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.
Combine Wet Ingredients: In a large bowl, beat the sugar and eggs until thick and pale. Mix in the orange zest, vanilla extract, and almond extract.
Combine and Shape Dough: Gradually stir in the dry ingredients, then fold in the cranberries and almonds. Shape into logs.
Bake: Bake the logs until golden and firm, then slice and bake the biscotti until crisp.