If you are searching for a delightful cookie that perfectly balances zesty citrus and tart cranberries, this Cranberry Orange Biscotti Recipe is just what you need. These twice-baked Italian cookies offer a crisp texture that’s ideal for dunking in your morning coffee or afternoon tea, with the bright orange zest and chewy dried cranberries adding vibrant color and flavor. Whether you’re baking for the holidays or simply craving a special sweet treat, this recipe brings a lovely homemade charm that’s sure to warm your heart and brighten your snack time.
Ingredients You’ll Need
Crafting the perfect batch of biscotti starts with simple, high-quality ingredients that each have a role in developing flavor, texture, and that beautiful golden color. Let’s take a look at what you’ll need.
- 2 cups all-purpose flour: The foundation of our biscotti, giving structure and a tender crumb.
- 1 teaspoon baking powder: Provides just enough lift to keep the biscotti light yet crisp.
- 1/4 teaspoon salt: Enhances all the other flavors and balances the sweetness.
- 3/4 cup granulated sugar: Adds sweetness and helps with that golden crust during baking.
- 1/2 cup unsalted butter, softened: Contributes richness and a wonderful buttery flavor.
- 2 large eggs: Bind the ingredients and add moisture to the dough.
- 1 tablespoon orange zest: Bursts of citrus brightness that elevate the flavor profile beautifully.
- 1 teaspoon vanilla extract: Deepens the overall flavor with its sweet, fragrant notes.
- 3/4 cup dried cranberries: Tart and chewy, these add both visual appeal and taste.
- 1/2 cup chopped almonds (optional): For a satisfying crunch and nutty dimension—feel free to adjust or skip these.
How to Make Cranberry Orange Biscotti Recipe
Step 1: Prep and Combine Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This combination ensures your biscotti will have a balanced rise and flavor.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and creamy. This step is crucial as it incorporates air, giving your biscotti a tender texture despite their crispness.
Step 3: Add Eggs, Zest, and Vanilla
Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition. Then stir in the fresh orange zest and vanilla extract, which bring that wonderfully fragrant and zesty character to the dough.
Step 4: Combine Wet and Dry Ingredients
Gradually add the flour mixture into the wet ingredients, mixing just until combined. Over-mixing can toughen your dough, so be gentle here to keep your biscotti light and crisp.
Step 5: Fold in Cranberries and Almonds
Carefully fold in the dried cranberries and chopped almonds (if using). These not only add texture but also make the biscotti visually appealing with pops of color and crunch.
Step 6: Shape and First Bake
Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide. Place both logs on your parchment-lined baking sheet and flatten them slightly. Bake for 25 to 30 minutes or until lightly golden—the first bake sets the biscotti for slicing.
Step 7: Slice and Second Bake
After baking, allow the logs to cool for 10 minutes, then reduce your oven temperature to 325°F (160°C). Using a serrated knife, cut the logs diagonally into 1/2-inch slices. Arrange the slices cut side down on the baking sheet, then bake for 10 to 12 minutes per side until the biscotti become dry and crisp—that signature biscotti texture you love.
How to Serve Cranberry Orange Biscotti Recipe
Garnishes
Once cooled, consider drizzling your biscotti with melted white chocolate to add a touch of elegance and creamy sweetness. A sprinkle of extra orange zest on top can enhance the citrus aroma, making every bite more inviting.
Side Dishes
This Cranberry Orange Biscotti Recipe pairs wonderfully with a hot cup of coffee, espresso, or tea. For a festive occasion, try serving it alongside a warm mulled wine or spiced cider to complement those bright cranberry and orange flavors.
Creative Ways to Present
Arrange the biscotti upright in a decorative jar or wrapped in a colorful cellophane bag tied with a ribbon for charming homemade gifts. Placing them on a platter surrounded by fresh orange slices and cinnamon sticks creates an enticing display for your dessert table.
Make Ahead and Storage
Storing Leftovers
Keep any leftover biscotti in an airtight container at room temperature; they will stay fresh and crisp for up to two weeks. Make sure they are completely cooled before storing to prevent moisture buildup.
Freezing
If you want to enjoy these delights over a longer period, biscotti freeze beautifully. Place them in a sealed freezer bag or container, and they will maintain their quality for up to three months. Thaw at room temperature before serving.
Reheating
To revive a slightly stale biscotti, pop them in a 300°F oven for 5 to 8 minutes. This brief warming re-crisps them and refreshes their lovely aroma, making each bite feel freshly baked.
FAQs
Can I make this cranberry orange biscotti recipe nut-free?
Absolutely! The almonds are optional, so you can simply leave them out if you have nut allergies or prefer a nut-free treat. The biscotti will still be deliciously crisp and flavorful without nuts.
How long do cranberry orange biscotti stay fresh?
Stored properly in an airtight container, they will remain fresh and crisp for up to two weeks. Their dry, crunchy texture helps them stay preserved longer than softer cookies.
Can I use fresh cranberries instead of dried?
Fresh cranberries contain a lot of moisture, which can affect the biscotti’s texture. It’s better to stick with dried cranberries to maintain the crispness and prevent sogginess.
What’s the best way to slice biscotti for even pieces?
Use a serrated knife and slice the cooled logs diagonally into about 1/2-inch thick pieces. Cutting diagonally maximizes surface area and gives that classic biscotti shape.
Can I substitute the almonds with other nuts?
Yes! Feel free to swap almonds for pistachios, walnuts, or hazelnuts depending on your taste preferences. Each nut will add its own unique flavor and crunch to the biscotti.
Final Thoughts
This Cranberry Orange Biscotti Recipe is one of those timeless treats that brings warmth and joy to any moment. With its inviting citrus scent and tart cranberry bursts, it’s the perfect way to brighten your day or impress guests with minimal fuss. Don’t hesitate to dive into this recipe and make some cozy memories around your kitchen table—you won’t regret it!
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
This Cranberry Orange Biscotti recipe delivers a delightful balance of tart dried cranberries and bright orange zest in a crisp, twice-baked Italian treat. Perfectly crunchy and subtly sweet, these biscotti are ideal for enjoying with coffee or tea during the holidays or any time you crave a homemade, festive cookie.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Mix-ins
- 3/4 cup dried cranberries
- 1/2 cup chopped almonds (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy removal of the biscotti logs.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and creamy, which helps create a tender texture.
- Add eggs and flavorings: Incorporate the eggs one at a time, beating well after each addition. Then mix in the fresh orange zest and vanilla extract to infuse the dough with bright, aromatic flavors.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in cranberries and nuts: Gently fold in the dried cranberries and chopped almonds, if using, ensuring even distribution throughout the dough.
- Shape biscotti logs: Divide the dough into two equal portions. Shape each into a log approximately 12 inches long and 2 inches wide, then place them on the prepared baking sheet and flatten slightly.
- First bake: Bake the logs at 350°F (175°C) for 25 to 30 minutes, until they are lightly golden and firm to the touch.
- Cool before slicing: Remove the logs from the oven and let them cool for 10 minutes to firm up, making slicing easier and cleaner.
- Reduce oven temperature: Lower the oven temperature to 325°F (160°C) to prepare for the second bake.
- Slice logs: Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices to create the classic biscotti shapes.
- Second bake: Arrange the slices cut side down on the baking sheet and bake for 10 to 12 minutes per side, until crisp and dry, flipping halfway through.
- Cool completely: Allow the biscotti to cool completely on a wire rack before serving to ensure optimal crunch.
Notes
- For a decorative and flavorful finish, drizzle melted white chocolate over cooled biscotti.
- Substitute almonds with pistachios or walnuts for a different nutty flavor or omit nuts entirely for a nut-free option.
- Store biscotti in an airtight container to maintain crispness for up to two weeks.
- These biscotti pair wonderfully with coffee, tea, or dessert wine.
