If you’re searching for a treat that’s crisp, aromatic, and bursting with dazzling fruit flavor, Cranberry Orange Biscotti is about to steal your heart (and your coffee break). Each bite of these twice-baked cookies highlights tart cranberries, fresh orange zest, and the perfect note of vanilla and almond—making them both irresistibly crunchy and delicately fragrant. Not only do they pair beautifully with a hot drink, but they also keep fresh for weeks and make sensational homemade gifts. One taste, and you’ll understand why this is a biscotti recipe you’ll want on repeat.

Cranberry Orange Biscotti Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Cranberry Orange Biscotti plays a special role, from adding vibrant color to enhancing the perfect crunch. Here’s what you’ll need—and how each one shapes your biscotti into a spectacular treat.

All-Purpose Flour: This forms the backbone of your biscotti, creating a dough that bakes up sturdy enough for double baking but still tender.
Baking Powder: Just a teaspoon adds enough lift for the biscotti to rise without losing their classic crunch.
Salt: A dash balances the sweetness and bright citrus for a more developed flavor.
Granulated Sugar: This gives a gentle sweetness and helps achieve that signature golden color on the outside.
Eggs: Eggs bind everything together and provide the biscotti with structure and lovely richness.
Orange Zest: Finely grated fresh orange peel infuses the dough with aromatic citrus flavor—don’t skimp!
Vanilla Extract: A teaspoon rounds out the flavors and deepens the overall aroma.
Almond Extract: Just a hint is all you need for that classic, nutty biscotti background.
Dried Cranberries: These jewel-like bites deliver sweet-tart bursts in every slice—they’re the star of the show!
Chopped Almonds (optional): For extra crunch and nutty goodness, add a handful of toasted chopped almonds if you like.

How to Make Cranberry Orange Biscotti

Step 1: Prep Your Baking Sheet

Start by preheating your oven to 350°F and fitting a baking sheet snugly with parchment paper. This simple prep work guarantees your Cranberry Orange Biscotti won’t stick and makes cleanup almost too easy.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Make sure everything is evenly combined so you avoid any lumps of leavening in your dough—the key to perfectly balanced biscotti every time.

Step 3: Beat Eggs and Sugar

In a large bowl, beat the sugar and eggs until the mixture turns thick and pale, about two to three minutes. This step lends your biscotti their signature light, crisp texture that stands up beautifully to dunking.

Step 4: Add Flavorings

Stir in the orange zest, vanilla extract, and almond extract. The zest fills the air with fresh citrus perfume, while the extracts give enticing warmth and depth. Don’t skip mixing thoroughly—a well-blended dough brings the best flavor in every bite.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet, folding gently and stirring just until combined. The dough will be thick and slightly sticky; avoid over-mixing to keep the biscotti tender instead of tough.

Step 6: Fold in Cranberries and Almonds

Gently fold in the dried cranberries and, if using, the chopped almonds. Distribute them well for vibrant color and a lovely burst of tartness and crunch throughout your Cranberry Orange Biscotti.

Step 7: Shape and Bake the Logs

Divide the dough into two equal portions and shape each into a log, roughly 10 inches long and 2 inches wide. Place both logs onto your lined baking sheet, leaving room to expand, and flatten the tops slightly. Bake for 25 to 30 minutes, or until golden and firm to the touch.

Step 8: Cool and Slice

Let the baked logs cool on the sheet for about 10 minutes—just enough time for them to firm up but not become too hard to slice. Reduce your oven temperature to 300°F while they cool.

Step 9: Second Bake for Crunch

With a sharp, serrated knife, slice each log diagonally into ½-inch thick pieces. Set the slices cut-side down on the baking sheet and return to the oven. Bake for 10–12 minutes per side, until each biscotti is golden and crisp. Cool completely on a wire rack. Enjoy your home-baked Cranberry Orange Biscotti triumph!

How to Serve Cranberry Orange Biscotti

Garnishes

To bring your Cranberry Orange Biscotti from cozy to special-occasion-ready, finish them with a drizzle or dip of melted white chocolate, or a light dusting of powdered sugar. Both add a festive touch and complement the tart cranberries and orange notes beautifully.

Side Dishes

Biscotti love company! Serve them beside a steaming mug of coffee, spiced chai, or classic black tea. For a dessert platter, arrange them with fresh fruit or a scoop of creamy vanilla gelato for simple elegance.

Creative Ways to Present

Wrap bundles of Cranberry Orange Biscotti in cellophane with a cheerful ribbon for holiday gifts, or stack them in a decorative tin lined with parchment for a memorable host/hostess treat. They’re also gorgeous arranged on a rustic platter for brunch, with sprigs of fresh rosemary or orange peel.

Make Ahead and Storage

Storing Leftovers

Cranberry Orange Biscotti are fantastic make-ahead treats! After completely cooling, store them in an airtight container at room temperature. Thanks to their low moisture, they’ll keep crisp and delicious for up to two weeks, staying perfect for spontaneous tea times or gifting.

Freezing

Planning to bake ahead or ensure you have homemade treats on hand? Biscotti freeze beautifully. Place cooled biscotti in a freezer-safe bag or container with parchment between layers—they’ll keep well for up to three months. Thaw at room temperature when you need a sweet pick-me-up.

Reheating

To refresh the just-baked crunch of your Cranberry Orange Biscotti, pop them into a 300°F oven for 4 to 5 minutes. This little trick revives their texture, making them taste like they came straight from the oven.

FAQs

Can I use fresh cranberries instead of dried?

It’s best to stick with dried cranberries, since fresh ones add too much moisture and can make the biscotti soft instead of crisp. If you only have fresh, chop and lightly dry them before using, but dried works perfectly every time.

What if I don’t have almond extract?

No worries! While almond extract adds a classic biscotti note, you can substitute with extra vanilla extract or even a splash of orange liqueur for added citrus punch in your Cranberry Orange Biscotti.

How do I slice biscotti without breaking them?

Allow the baked logs to cool for exactly 10 minutes—it’s a sweet spot where they’re set but not brittle. Use a sharp serrated knife and slice with gentle sawing motions to create neat, sturdy biscotti.

Are Cranberry Orange Biscotti dairy-free?

Yes, this recipe doesn’t use any butter or dairy, so it’s naturally dairy-free and vegetarian. Just double-check if you’re adding chocolate or other garnishes, as those may contain dairy.

Why are my biscotti not crisp?

If your biscotti feel too soft, the second bake might be too short or your logs too thick. Try baking an extra 2–3 minutes per side and ensure each slice is laid flat on the sheet. They also crisp up more after cooling!

Final Thoughts

If you’ve never made biscotti at home, Cranberry Orange Biscotti is the perfect way to begin—no fancy tools or ingredients required, just easy steps and bright, bakery-level results. Whether you’re gifting, sharing, or stashing a secret tin for yourself, these cookies are bound to spread a little sunshine, one cheerful dunk at a time. Give them a try and discover just how delicious homemade can be!

Cranberry Orange Biscotti Recipe

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4.8 from 8 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 delightful treat with a perfect balance of sweet and tangy flavors. The crunchy texture and festive colors make them ideal for holiday gatherings or as a thoughtful gift for friends and family.

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.
Prepare 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 Add-Ins: Gradually stir in the dry ingredients, then fold in the cranberries and almonds. Shape the dough into logs and bake.
Slice and Bake Again: After cooling, slice the logs diagonally and bake again until crisp and golden.
Cool and Serve: Cool the biscotti on a wire rack before serving or storing.