Why You’ll Love This Cranberry Orange Biscotti
- They’re the ultimate make-ahead treat. Biscotti are famous for their long shelf life. Once completely cooled and stored in an airtight container, they’ll stay perfectly crisp and delicious for weeks, making them ideal for holiday baking or having a smart snack on hand.
- The flavor balance is absolutely perfect. The zesty, fragrant orange doesn’t just complement the cranberries—it elevates them. The sweet fruitiness and the tart pop play off each other so well against the rich, buttery backdrop of the cookie itself.
- They have the most satisfying texture. That first bake gives you a soft, pliable loaf that you slice. The second bake is where the magic happens, transforming those slices into incredibly crunchy, dry biscuits that are meant for dipping. They’re sturdy, yet they melt in your mouth.
- They make your house smell incredible. Honestly, the aroma of orange zest and toasting almonds wafting through your kitchen is half the reward. It’s a warm, inviting scent that just feels like home.
Ingredients & Tools
- 260 g all-purpose flour
- 150 g granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- Zest of 1 large orange
- 115 g unsalted butter, melted and slightly cooled
- 120 g dried cranberries
- 100 g sliced almonds (toasted or raw)
Tools: A standard baking sheet, parchment paper, a mixing bowl, a whisk, a rubber spatula, and a sharp serrated knife for slicing.
You’ll notice we’re using weight measurements for the flour and sugar—this really is the best way to ensure consistent results every single time. And don’t skip toasting the almonds if you have a spare minute; it deepens their flavor so much. As for the orange, get a good, fragrant one and zest it right before you mix it in for the brightest flavor.
Serves: Makes about 24 biscotti | Prep Time: 20 minutes | Cook Time: 50 minutes (total for both bakes) | Total Time: About 1 hour 10 minutes, plus cooling
Before You Start: Tips & Ingredient Notes
- Why room temperature eggs? They incorporate into the dough much more evenly than cold eggs, which can cause the butter to seize up a little. If you forgot to take them out, just place the whole eggs in a bowl of warm water for 5-10 minutes.
- To toast or not to toast the almonds? I highly recommend toasting them. It only takes about 5-7 minutes in a 350°F (175°C) oven until they’re fragrant and lightly golden. It adds a whole new layer of nutty depth to the final biscotti.
- Zesting the orange efficiently. The trick is to zest the orange directly over your mixing bowl so you catch all the precious citrus oils that spray out. That’s where a huge amount of the flavor lives!
- Don’t have a kitchen scale? No worries. For flour, fluff it up in the bag, spoon it lightly into your measuring cup, and level it off with a knife. Don’t scoop directly with the cup—that packs in too much flour and can lead to dry biscotti.
How to Make Cranberry Orange Biscotti
Step 1: First, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. You want these dry ingredients to be well-combined and aerated. This ensures the baking powder is evenly distributed for a consistent rise.
Step 2: In a separate, smaller bowl, whisk the room-temperature eggs. Then, whisk in the vanilla extract and the fresh orange zest. Now, slowly pour in the melted (but not hot!) butter while whisking continuously. The goal is to create a smooth, emulsified wet mixture. Pour this wet mixture into the dry ingredients.
Step 3: This is where you switch to a rubber spatula. Gently fold the wet and dry ingredients together. It will seem dry and shaggy at first—that’s totally normal. Just keep folding. Once it’s mostly combined, add in the dried cranberries and sliced almonds. Continue folding until a cohesive, slightly sticky dough forms. There should be no dry spots of flour left.
Step 4: Turn the dough out onto your prepared baking sheet. With lightly floured hands, shape the dough into a log that’s about 12 inches long and 4 inches wide. Pat it down so it’s about 3/4-inch to 1-inch thick. The shape doesn’t have to be perfect, but try to get the thickness relatively even so it bakes uniformly. You’ll notice the dough is quite soft.
Step 5: Bake this log for 25-30 minutes, until it’s firm to the touch and lightly golden around the edges. It will have puffed up a bit. Take the baking sheet out of the oven and place it on a wire rack. Let the log cool for about 15-20 minutes. Don’t skip this cooling step! If you try to slice it while it’s too hot, it will crumble.
Step 6: Reduce your oven temperature to 325°F (160°C). Carefully transfer the slightly cooled log to a cutting board. Using a sharp serrated knife and a gentle sawing motion, slice the log on a diagonal into slices about 1/2-inch to 3/4-inch thick. Saw, don’t press—this is key for clean slices without squashing the loaf.
Step 7: Place the slices cut-side down back onto the baking sheet. You can place them fairly close together now. Bake for 10 minutes, then flip each biscotti over. Bake for another 10-15 minutes, until they are dry and crisp and lightly golden. They will harden further as they cool, so they don’t need to be rock-hard coming out of the oven.
Step 8: Transfer the biscotti from the baking sheet directly onto the wire rack to cool completely. This is the final, most important step for achieving that signature crisp texture. Let them cool for at least 30 minutes before you even think about dipping one in your coffee. Patience, I promise, is worth it.
Serving Suggestions
Complementary Dishes
- A simple cheese plate — The sharpness of an aged cheddar or the creaminess of a brie creates a lovely savory contrast to the sweet, citrusy biscotti.
- A bowl of lemon sorbet — For a sophisticated dessert, place a biscotti on the side of a scoop of bright, tart sorbet. The textures are a dream together.
Drinks
- A strong cup of coffee or espresso — This is the classic, for good reason. The bitter coffee is the perfect partner for the sweet, crunchy cookie, especially for a morning treat or an afternoon boost.
- A pot of Earl Grey tea — The bergamot in the tea harmonizes beautifully with the orange zest in the biscotti, making for a very elegant and relaxing pairing.
Something Sweet
- Dark chocolate ganache for dipping — Melt some dark chocolate with a splash of cream for a quick ganache. Dunking one end of a biscotti takes it to a whole new level of indulgence.
- A scoop of vanilla bean ice cream — For a decadent twist, serve a biscotti alongside a scoop of high-quality vanilla ice cream. Let it soften slightly for dipping.
Top Mistakes to Avoid
- Mistake: Slicing the hot log. If you don’t let the initial loaf cool for at least 15-20 minutes, it will be too soft and crumbly. The structure needs that time to set, making clean, easy slices possible.
- Mistake: Using a blunt knife. A sharp serrated knife is non-negotiable. A dull knife will press down and squash the loaf instead of slicing cleanly through the cranberries and nuts.
- Mistake: Overbaking on the second round. The biscotti will continue to harden as they cool. If you bake them until they’re rock-hard in the oven, they might taste burnt and be too difficult to bite into.
- Mistake: Packing the flour into the measuring cup. This is the most common reason for dry, dense biscotti. If you’re using cups, fluff, spoon, and level for a light and accurate measure.
Expert Tips
- Tip: Add a hint of spice. For a more complex flavor profile, try adding 1/4 teaspoon of ground cardamom or a pinch of nutmeg to the dry ingredients. It adds a wonderful warmth that complements the orange beautifully.
- Tip: Get creative with the dip. Once the biscotti are completely cool, melt some white or dark chocolate and dip one end of each cookie. Place them on parchment paper to set for a gorgeous and professional-looking finish.
- Tip: For extra-crisp biscotti, leave them in the turned-off oven. After the second bake, turn the oven off, prop the door open slightly with a wooden spoon, and let the biscotti sit inside as the oven cools. This dries them out even more for an incredible crunch.
- Tip: Freeze the dough log for easy future baking. After shaping the log on parchment paper, you can freeze it solid on the baking sheet, then wrap it well. Bake from frozen, adding about 5-10 minutes to the first bake time.
FAQs
Can I use other dried fruit or nuts?
Absolutely! This is a very adaptable recipe. Dried cherries or chopped apricots would be lovely instead of cranberries. For nuts, pistachios or hazelnuts would be fantastic substitutes. Just try to keep the total volume of add-ins about the same so the dough holds together properly. A mix of different fruits and nuts is also a great idea for a “kitchen sink” version.
Why are my biscotti spreading too much during the first bake?
This usually happens if your baking powder is a bit too active or if the butter was still too warm when added. Make sure your baking powder is fresh and that your melted butter has had a few minutes to cool down. The dough log should be compact and fairly firm when you shape it. If it feels overly soft, you can pop the shaped log in the fridge for 15 minutes before baking to help it firm up.
My biscotti are too hard. What did I do wrong?
They might have been sliced too thin or baked for too long during the second bake. Remember, they continue to harden as they cool. Next time, try slicing them a little thicker (closer to 3/4-inch) and check them a few minutes earlier. They should be lightly golden and dry to the touch, but not dark brown.
How should I store these, and how long do they last?
Once completely cool, store them in an airtight container at room temperature. They will keep beautifully for up to 2-3 weeks. If you live in a humid climate, you might even want to add a silica gel packet to the container to keep them extra crisp. They also freeze wonderfully for up to 3 months.
Can I make these gluten-free?
You can certainly try! I’ve had good results using a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The texture might be a tad more crumbly, so handle the log gently when slicing. The flavor will still be absolutely delicious.
Cranberry Orange Biscotti
My favorite Cranberry Orange Biscotti recipe! Easy, make-ahead Italian cookies with bright citrus & sweet-tart cranberries. Perfectly crunchy for dunking in coffee. A must-try holiday bake!
Ingredients
Ingredients
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260 g all-purpose flour
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150 g granulated sugar
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1 tsp baking powder
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1/4 tsp salt
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2 large eggs (at room temperature)
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1 tsp vanilla extract
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1 large orange zest (zest of 1 large orange)
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115 g unsalted butter (melted and slightly cooled)
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120 g dried cranberries
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100 g sliced almonds (toasted or raw)
Instructions
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First, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. You want these dry ingredients to be well-combined and aerated. This ensures the baking powder is evenly distributed for a consistent rise.01
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In a separate, smaller bowl, whisk the room-temperature eggs. Then, whisk in the vanilla extract and the fresh orange zest. Now, slowly pour in the melted (but not hot!) butter while whisking continuously. The goal is to create a smooth, emulsified wet mixture. Pour this wet mixture into the dry ingredients.02
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This is where you switch to a rubber spatula. Gently fold the wet and dry ingredients together. It will seem dry and shaggy at first—that's totally normal. Just keep folding. Once it's mostly combined, add in the dried cranberries and sliced almonds. Continue folding until a cohesive, slightly sticky dough forms. There should be no dry spots of flour left.03
-
Turn the dough out onto your prepared baking sheet. With lightly floured hands, shape the dough into a log that's about 12 inches long and 4 inches wide. Pat it down so it's about 3/4-inch to 1-inch thick. The shape doesn't have to be perfect, but try to get the thickness relatively even so it bakes uniformly. You'll notice the dough is quite soft.04
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Bake this log for 25-30 minutes, until it's firm to the touch and lightly golden around the edges. It will have puffed up a bit. Take the baking sheet out of the oven and place it on a wire rack. Let the log cool for about 15-20 minutes. Don't skip this cooling step! If you try to slice it while it's too hot, it will crumble.05
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Reduce your oven temperature to 325°F (160°C). Carefully transfer the slightly cooled log to a cutting board. Using a sharp serrated knife and a gentle sawing motion, slice the log on a diagonal into slices about 1/2-inch to 3/4-inch thick. Saw, don't press—this is key for clean slices without squashing the loaf.06
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Place the slices cut-side down back onto the baking sheet. You can place them fairly close together now. Bake for 10 minutes, then flip each biscotti over. Bake for another 10-15 minutes, until they are dry and crisp and lightly golden. They will harden further as they cool, so they don't need to be rock-hard coming out of the oven.07
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Transfer the biscotti from the baking sheet directly onto the wire rack to cool completely. This is the final, most important step for achieving that signature crisp texture. Let them cool for at least 30 minutes before you even think about dipping one in your coffee. Patience, I promise, is worth it.08
