This made from scratch cranberry orange biscotti is perfect to enjoy throughout the holidays. Crunchy, sweet and tangy, it’s the perfect festive sweet treat.
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Cranberry Orange Biscotti Recipe
Cranberry and orange are two of my favorite flavors of Christmas and biscotti has to be one of my favorite sweet treats. So this is….perfect!
Crisp homemade biscotti is flavored with sweet, tangy and zesty orange and cranberries and is a great treat for breakfast, or enjoy with a cup of hot coffee.
Be sure to try my Riscotti Cookies too!
Why you’ll love this Classic Biscotti recipe:
- MAKE AHEAD: These baked biscuits have a great shelf life, so be sure to make a big batch!
- PERFECT FOR GIFTING: This make for great food gifts for family and friends to enjoy throughout the holidays.
- SIMPLE INGREDIENTS: You just need a few basic baking ingredients to make this beauties.
How to make Cranberry Orange Biscotti from Scratch
You can jump to the recipe card for full ingredients & instructions!
- Cream together the butter and sugar.
- Mix in the eggs and vanilla.
- Mix in the dry ingredients.
- Fold in the orange zest and cranberries.
- Place the dough on a baking sheet, flatten with your hands and bake til golden brown.
- Allow it to cool slightly and cut into slices.
- Bake again until the biscotti is dry.
All the Holiday Cookies
25+ Favorite Christmas Cookies
Baking and Christmas go hand in hand. See our guide for our fave recipes + tips and tricks for perfect cookies.
See Guide
How long does it keep?
Once your biscotti has cooled to room temperature, place it in an air tight container and it will keep well at room temperature for up to 2 weeks. This long shelf life means that it’s ideal for gift giving.
Can you make the dough ahead of time?
The biscotti dough will keep well covered in the fridge for up to a week before baking. It can also be frozen, just wrap it securely and let it thaw in the fridge overnight before baking it.
Can you make other flavors?
This cranberry and orange biscotti is perfect for the holiday season, but you can easily adapt the flavors. Lemon and blueberry or lime and strawberries are two great combinations. Get creative!
Tips!
- Don’t over-mix the batter when you add the flour as this can overdevelop the gluten and your biscotti will become very dense.
- The dough is very sticky. I find wetting your hands helps a lot when patting down the dough in the prepared baking pan.
- Allow the biscotti to cool completely before storing.
Pair it with Coffee
This cranberry orange biscotti tastes just like Christmas! Simple to make, it’s a great option to gift to your friends and family during the holidays – they’ll thank you for it!
More Cookie Recipes we Love
- White Chocolate Cranberry Cookies
- Brownie Cookies
- Oatmeal Cranberry Cookies
- Skillet Chocolate Chip Cookie
- Shortbread Cookies
- Gooey Butter Cookies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Cranberry Orange Biscotti Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
Ingredients
- 4 tablespoons unsalted butter 57 grams, room temperature (½ stick)
- ½ cup granulated sugar 100 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- ¼ teaspoon almond extract 1 gram, optional
- 1¼ cups all purpose flour 150 grams
- ¼ cup almond flour 24 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon orange zest 2 grams
- 1 cup dried cranberries 170 grams
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 1 minute.4 tablespoons unsalted butter, ½ cup granulated sugar
- Add the eggs and vanilla (and almond extract, if using) and mix until well combined. Make sure to scrape the sides of the bowl a few times so everything gets well mixed.2 large eggs, 1 teaspoon pure vanilla extract, ¼ teaspoon almond extract
- Add the flour, almond flour, and baking powder and mix just until no large lumps remain– make sure not to overmix!1¼ cups all purpose flour, ¼ cup almond flour, 1 teaspoon baking powder
- Add the orange zest and cranberries and gently fold them into the batter.1 teaspoon orange zest, 1 cup dried cranberries
- Transfer the batter to the baking sheet and pat it into an oval that is about 14 inches long, 3 inches wide, and ½-inch thick. It helps to wet your hands– this is a sticky batter!
- Bake the biscotti for 20-22 minutes, or until it is golden brown around the edges.
- Remove the biscotti from the oven and allow it to cool for 10 minutes.
- Slice the biscotti into ½-inch slices and place them cut side up on the sheet pan. Bake for an additional 15-18 minutes, or until the biscotti are dry and golden brown.
- Allow the biscotti to cool fully before transferring them to an airtight container.
Becky’s Tips
- Don’t over-mix the batter when you add the flour as this can overdevelop the gluten and your biscotti will become very dense.
- The dough is very sticky. I find wetting your hands helps a lot when patting down the dough in the prepared baking pan.
- The biscotti dough will keep well covered in the fridge for up to a week before baking. It can also be frozen, just wrap it securely and let it thaw in the fridge overnight before baking it.
- Allow the biscotti to cool completely before storing.
Nutrition information is automatically calculated, so should only be used as an approximation.
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