Homemade Cranberry Orange Biscotti Recipe

Every holiday season I bake multiple trays of cookies for gift boxes, and these Cranberry Orange Biscotti are a long-standing favorite. Biscotti are twice-baked Italian cookies: the dough is formed into logs and baked until set, then sliced and baked again to achieve the signature dry, crunchy texture that’s ideal for dunking.

These biscotti are flavored with bright orange zest, studded with chopped dried cranberries and toasted almonds, and optionally dipped in white chocolate for extra sweetness. They hold well for weeks when stored in an airtight container, which makes them a perfect make-ahead treat for celebrations and baking gifts.

Why you’ll love this recipe

• Festive flavor: cranberry, orange, and white chocolate make these biscotti ideal for Thanksgiving and Christmas gifting or entertaining.
• Easy and forgiving: biscotti dough is baked twice, giving reliable crispness even if the dough is slightly soft at first.
• Make ahead friendly: biscotti store well for weeks and freeze well before chocolate dipping, perfect for planning holiday treats.

Recipe ingredients

These cranberry orange biscotti use simple pantry ingredients with optional substitutions noted. Quantities are included in the ingredient list below.

• All-purpose flour: 2 1/4 cups. Spoon into the measuring cup and level for accuracy.
• Baking powder: 1 teaspoon, to keep the biscotti from being too dense.
• Salt: 1/2 teaspoon, to enhance the flavors.
• Unsalted butter: 4 tablespoons, softened to room temperature.
• Granulated sugar: 3/4 cup, for balanced sweetness.
• Orange zest: about 1 1/2 tablespoons for bright citrus flavor.
• Eggs: 2 large, to bind the dough.
• Vanilla extract: 1 teaspoon; almond extract can be used for a stronger almond profile.
• Toasted almonds: 3/4 cup coarsely chopped. Toast at 350°F for 8–10 minutes until fragrant; swap with pecans or omit for a nut-free version.
• Dried cranberries: 3/4 cup coarsely chopped. Other dried fruit can be substituted.
• White chocolate: 8 ounces, chopped, for dipping (optional).

See the instructions section below for step-by-step directions.

How to make cranberry biscotti

Follow these steps for crisp, evenly baked biscotti. The twice-bake method produces the crunchy texture that biscotti are known for.

Pro tip: White chocolate is optional but highly recommended—the extra sweetness complements the tart cranberries and bright orange zest.

Full recipe instructions are below.

Prepare the biscotti

1. Preheat the oven to 350°F and line two large rimmed baking sheets with parchment paper. Position racks in the upper and lower thirds of the oven.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter, sugar, and orange zest until light and fluffy. Add the eggs one at a time on low speed until incorporated, then beat in the vanilla.
4. Add the flour mixture to the butter mixture and mix on low until just combined. Fold in the toasted almonds and chopped dried cranberries.
5. Knead the dough briefly in the bowl until cohesive. Divide into two equal pieces and shape each into a 12″ x 2″ log on a baking sheet.
6. Bake at 350°F for 30–35 minutes, or until the logs are golden brown. Remove from the oven and reduce the temperature to 275°F.
7. Cool the logs for about 10 minutes, then transfer to a cutting board. Using a serrated knife, slice on the bias into 1/2″ thick pieces and place cut-side down on the baking sheets.
8. Bake at 275°F for 30–40 minutes, or until the slices are dry, crisp, and golden. Cool completely on wire racks.

Dip the biscotti in white chocolate

1. Melt the white chocolate in a double boiler or in short intervals in the microwave, stirring until smooth.
2. Dip one end of each cooled biscotti into the melted chocolate or drizzle the chocolate over the top. Place on parchment until the chocolate sets.

Recipe FAQs

Recipe notes

• Make ahead: Bake and cool biscotti up to a few days in advance or freeze them before chocolate dipping.
• To toast almonds: spread on a rimmed baking sheet and bake at 350°F for 8–10 minutes or until fragrant.
• White chocolate is optional but pairs beautifully with orange and cranberry.
• Store in an airtight container at room temperature for up to three weeks.

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