These Cranberry Orange Biscotti are crisp and satisfying, studded with dried cranberries and toasted almonds, and finished with a white chocolate dip for extra sweetness. They make lovely holiday gifts and are perfect beside a steaming cup of coffee or tea.
Every holiday season I bake trays of cookies for gift boxes, and cranberry orange biscotti almost always make the cut. If you haven’t made biscotti before, they are Italian cookies baked twice to achieve that distinctive dry, crunchy texture that’s ideal for dunking.
These biscotti combine bright orange zest with tart dried cranberries and crunchy toasted almonds. The optional white chocolate adds just the right touch of sweetness and a festive finish.
Make a large batch for gifting or bake a few to enjoy with morning coffee. Biscotti store well, so you can prepare them ahead of time and still have a fresh-tasting treat when the holidays arrive.
Why you’ll love this recipe
- The combination of cranberry, orange, and white chocolate is festive and perfect for Thanksgiving and Christmas.
- This recipe is straightforward and forgiving — biscotti are baked twice, so they’ll crisp up beautifully even if the dough varies slightly.
- Biscotti keep for weeks in an airtight container, making them convenient for holiday gifting and advance prep.
Recipe ingredients
The ingredient list is simple and adaptable. Use the same amount of other dried fruit or nuts if you prefer a different flavor profile.
- All-purpose flour: Spoon into the measuring cup for accuracy.
- Baking powder: Keeps the biscotti light rather than dense.
- Salt: A pinch enhances the citrus and cranberry notes.
- Butter: Unsalted, brought to room temperature.
- Granulated sugar: 3/4 cup adds balanced sweetness.
- Orange zest: Fresh zest gives bright, fragrant flavor.
- Eggs: Two large eggs bind the dough.
- Vanilla extract: Use almond extract instead if you want extra almond flavor.
- Almonds: Coarsely chopped and toasted for crunch; substitute pecans or omit for a nut-free version.
- Dried cranberries: Coarsely chopped so they distribute evenly in the dough.
- White chocolate: Chopped bars, chips, or melts for dipping (optional).
See the recipe card below for exact quantities.
How to make cranberry biscotti
Biscotti are easier to make than they look. The twice-baked method forms a crisp, dry cookie that’s perfect for dunking and holds up well when stored.
Pro tip: White chocolate is optional but recommended. The biscotti themselves are modestly sweet, and white chocolate adds a complementary sweetness that pairs wonderfully with orange and cranberry.
Full instructions are in the recipe card below.
Prepare the biscotti
- Preheat the oven to 350°F. Line two large rimmed baking sheets with parchment paper.
- Whisk the flour, baking powder, and salt together in a small bowl; set aside.
- In a large bowl, beat the softened butter with the sugar and orange zest until light and fluffy. Add the eggs one at a time until incorporated, then beat in the vanilla.
- Add the dry ingredients to the wet mixture and mix on low speed until just combined. Fold in the toasted almonds and chopped dried cranberries.
- Form the dough into two 12″ x 2″ logs on a prepared baking sheet. Bake on the middle rack for 30–35 minutes, until the logs are golden brown. Reduce oven temperature to 275°F.
- Allow the logs to cool for about 10 minutes. Using a serrated knife, slice the logs on the bias into 1/2″ thick slices and place cut side down on the baking sheets.
- Bake the slices at 275°F for 30–40 minutes, until dry, crisp, and golden. Cool completely on wire racks.
Dip the biscotti in white chocolate
- Melt the white chocolate gently in a double boiler or microwave, stirring frequently to prevent burning.
- Dip one end of each biscotti into the melted chocolate or drizzle the chocolate over the tops. Set the biscotti on parchment until the chocolate firms up.
Recipe FAQs
Can I use different mix-ins?
Yes. Substitute other chopped dried fruits or nuts to suit your taste. Just make sure pieces are bite-sized so the dough holds together evenly.
What’s the key to successful biscotti?
The twice-bake method: first bake the dough as a loaf to set the shape, then slice and bake again at a lower temperature until the cookies are dry and crisp.
How long will biscotti keep?
Stored in an airtight container, biscotti remain fresh for up to three weeks.
Can biscotti be frozen?
Yes. Freeze undecorated biscotti in an airtight container or freezer bag for up to three months. If you plan to dip them in white chocolate, wait to dip until after thawing.
Recipe notes
- Advance prep: Bake and slice biscotti a few days ahead or freeze them until ready to dip and serve.
- Toasting almonds: Spread almonds on a rimmed baking sheet and toast at 350°F for 8–10 minutes until fragrant.
- White chocolate: Optional but recommended for added sweetness and holiday flair.
- Storage: Keep biscotti in an airtight container at room temperature for up to three weeks.
Cranberry Orange Biscotti — Recipe Card
Servings: 38 biscotti
Prep time: 20 mins • Cook time: 1 hr • Total time: 1 hr 20 mins
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 1/2 tablespoons orange zest
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup coarsely chopped toasted almonds
- 3/4 cup coarsely chopped dried cranberries
- 8 ounces white chocolate, chopped (for dipping; optional)
Instructions
- Preheat oven to 350°F and position racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
- Whisk together flour, baking powder, and salt; set aside.
- Beat butter, sugar, and orange zest until light. Add eggs one at a time, then beat in vanilla.
- Mix in the dry ingredients until just combined. Fold in almonds and cranberries.
- Knead briefly in the bowl until cohesive. Divide dough in two and shape into 12″ x 2″ logs. Bake 30–35 minutes until golden. Lower oven to 275°F.
- Cool 10 minutes. Slice logs on the diagonal into 1/2″ pieces and lay cut side down on baking sheets. Bake 30–40 minutes at 275°F until crisp and golden. Cool completely.
- Melt white chocolate and dip biscotti or drizzle chocolate over them. Let set on parchment and enjoy.
Nutrition (per biscotti)
Calories: 115 • Carbohydrates: 16 g • Protein: 2 g • Fat: 5 g • Saturated Fat: 3 g • Cholesterol: 15 mg • Sodium: 44 mg • Fiber: 1 g • Sugar: 10 g
Nutrition is an estimate and intended as a guideline.
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