This Cranberry Orange Biscotti combines two favorite flavors into one amazing crunchy cookie. The cookies are buttery, crumble and loaded with the fresh, sweet, and tart flavors of orange zest and dried cranberries! Making this a perfect cookie to make during the holidays.
This homemade cranberry orange biscotti is such a nice, lightly sweet cookie that feels a little festive, and fresh. I’ve got the perfect biscotti recipe that gives you the best crunchy texture, without it being too rock hard. Just the right amount of crunch for dunking into a warm drink.
The cookies are actually so easy to make, the dough is easy to work with, and the double baked process is what gives you the best golden, and crispy texture in each bite of the cookies!
You’ll love the bright citrus flavor paired with the tart cranberries in this version. If you love cranberry and orange together you’ll also love my Cranberry Orange Shortbread Cookies, or homemade Cranberry Bliss Bars.
Why you’ll love these
- Perfect Holiday Flavor: Cranberry and orange are such a classic and cozy combination for the holiday season!
- Crunchy Texture: The cookie is crispy and crunchy throughout! This makes it delicious on it’s own, or a great option for dunking in your coffee, tea, or hot chocolate.
- Great for Gifting: Wrap them up in some cellophane bags, or a cute tin and share with your friends, co-workers, and neighbors. It stays good for a few weeks, so its great for spreading out your holiday baking.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Cranberry Orange Biscotti Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- All Purpose Flour – The base for the dough
- Baking Powder – Helps the biscotti rise a bit so its crispy, but not a rock.
- Ground Cinnamon – An optional add, but I love the flavor it adds.
- Salt – Balances out the flavors
- Unsalted Butter – Traditional Italian Biscotti has no oil or butter, this recipe has a little to make the dough a bit more crumbly, and less hard.
- Granulated Sugar – Adds the perfect sweetness to the cookies
- Eggs – This helps bind everything together in the dough
- Cranberries: We’re using dried cranberries (or craisins) to add a tart flavor and chewy texture to the biscotti
- Oranges: Use orange zest and a little orange juice from a fresh orange.
How to make Cranberry Orange Biscotti?
Step 1: Mix the Dry Ingredients. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the ingredients aside.
Step 2: Mix the Wet Ingredients. Mix together the butter and sugar for a couple minutes. Add in the eggs, orange juice, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until combined.
Step 3: Add the Mix Ins. Fold in the cranberries and orange zest. Add a little more flour 1 TBS at a time if the dough is too sticky (it should be a little sticky).
Step 4: Shape the Loaves. Divide the dough into two equal portions. Shape each into a roll about 8 – 9 inches long, 3 inches wide, and about 3/4 inch thick.
Step 5: Bake. Bake the biscotti, rotating the pans half way through until the tops are lightly brown. Remove from the oven and let them cool about 10 minutes.
Step 6: Slice and Bake Again. Slice the biscotti loaves into 3/4 inch slices with a serrated knife. Place the slices cut sides up back onto the baking sheet, about 1 inch apart. Bake again until golden, then flip and bake the other side.
Tips and Tricks
- Add Nuts: Add 1/2 cup of chopped pistachios, almonds, or pecans to add a little extra nutty crunch and flavor.
- Slice with a Serrated Knife: After the first bake, slice the biscotti with a sharp, serrated knife. This will help prevent the cookie from crumbling when cutting.
Storage Instructions
Store the cookies in an airtight container for up to 3 weeks. You can also freeze the biscotti in an airtight container or bag for up to 3 months. Thaw them at room temperature before enjoying.
This Cranberry Orange Biscotti is a simple, but elegant cookie that you’ll love for the holiday season. They have the best crispy texture, and bright flavor. You’ll love them drizzled with white chocolate or melted chocolate, or eaten simple as is, and they’re sure to become a favorite to your holiday baking lineup!
More Holiday Cookies
Cranberry Orange Biscotti
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1 TBS Fresh Orange Juice
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 cup Dried Cranberries
- 2 TBS Fresh Orange Zest
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add the flour, baking powder, cinnamon, and salt to a large bowl and whisk them together. Set the bowl aside. 2 1/2 cups all purpose flour, 1 1/2 tsp baking powder, 1/2 tsp ground cinnamon, 1/4 tsp salt
- Add the sugar and butter to a bowl and mix together with an electric mixer (or a stand mixer) until combined. 1 cup granulated sugar, 1/2 cup unsalted butter
- Add in the eggs, orange juice, vanilla extract, and almond extract. 3 large eggs, 1 TBS Fresh Orange Juice, 1/2 tsp almond extract, 1 tsp vanilla extract
- Add the dry ingredients into the wet ingredients, and mix on low speed until combined. Scrape down the sides of the bowl as needed. Stir in the cranberries and orange zest. 1 cup Dried Cranberries, 2 TBS Fresh Orange Zest
- Transfer the dough to a lightly floured surface and knead a couple times to bring it all together into a ball.
- If the dough is extra sticky, work in 1 extra TBS of flour at a time. It should be soft, but not overly sticky.
- Divide the dough into two equal portions, and place them onto the baking sheet. Using lightly floured hands form them into logs, until each is about 1 inch thick, and about 3 inches x 9-10 inches. Make sure each log is at least 4 inches apart from each other, as they will spread when baking.
- Bake until the tops are golden brown, about 25 to 30 minutes, flipping the pan half way through.
- Remove from the oven (keep the oven on) and let the biscotti cool for about 10 minutes.
- Using a serrated knife, slice the biscotti at an angle into 3/4 to 1 inch thick slices. Place the slices cut side up on the baking sheet.
- Bake again for about 10 minutes. Then flip them all over and bake again for another 8 to 10 minutes, until the cookies are golden and dry in the center. They will keep crisping as they cool.
- Transfer the biscotti to a wire rack and let them cool completely.
Notes
- Add Nuts: Add 1/2 cup of chopped pistachios, almonds, or pecans to add a little extra nutty crunch and flavor.
- Slice with a Serrated Knife: After the first bake, slice the biscotti with a sharp, serrated knife. This will help prevent the cookie from crumbling when cutting.
Leave a Reply