You’ll love this crunchy cranberry orange biscotti recipe that is delicious yet so easy to make! These twice-baked Italian cookies are perfect as a special holiday gift!
Today I share a cookie recipe that I love so much. If you haven’t made any Biscotti recipe, you’ll be surprised how easy it is to make. I want to share cranberry orange version first as they are great for holidays.
What is Biscotti?
As I mentioned in the very beginning, they are Italian cookies. Biscotti is baked twice to dry the cookies to give their crunchy effect. First, it is baked as a log and then sliced to bake again.
They should be crunchy and firm but not too hard so you don’t break your teeth while eating them. They are crunchy outside but softer in the middle.
A good biscotti should be dunkable to your coffee and tea. If you love crunchy cookies, these cookies are for you.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Cranberries-I use dried cranberries.
- Flour-I use all purpose flour, it gives structure.
- Baking powder-It works as a leavener.
- Orange-I use only the zest of 2 medium oranges.
- Sugar-I use granulated sugar.
- Eggs-They give structure.
- Butter-I use just a little butter for flavor.
- Vanilla extract-It adds flavor.
Step by step instructions
This first step is optional. You should do it if your dried cranberries are too dry and not soft.
Last week I made many of these orange cranberry biscotti but I skipped this step as my dried cranberries were soft. However, today the ones I used for this post were too dry.
So I place the cranberries into a bowl and pour boiled water on top to soften them. I keep them 10 minutes in boiled water and then drain them, blot with a paper towel and use in my recipe.
You may need to keep in boiled water for less time or not at all depending on how dry they are. This step doesn’t take your time, while you continue with other steps, they soften.
I start by combining the flour and baking powder in a medium bowl.
Then I mix the sugar and orange zest in another medium bowl. You can either rub with your fingers or use a fork to mix.
Next I add the eggs and stir with a whisk for a couple of seconds until just combined.
I mix in the melted butter and vanilla extract.
Then I pour the flour mixture into the egg mixture and stir until barely combined. I add the cranberries. This way it is easier to combine them.
I divide the dough in half and put onto the baking sheet.
Then I turn each dough into a 7.5 inch (19 cm) long 3 inch (8 cm) wide log and bake for 30 minutes or until the top is lightly golden brown. It starts to change color at 24 minutes, I add 6 more minutes. So it is 30 minutes in total.
The dough is easy to work with but if you find it sticky, flour your hands and try to give the log shape. If you are using cups, please remember that I use dip and sweep method (you can read how to measure flour by clicking the link) when I convert cups to grams. If you use less flour the dough will be sticky.
Next, I remove the baking sheet from the oven, keeping the oven on, let it cool for almost 10 minutes and cut each log at an angle into 0.6 inch (1.5 cm) slices. I cut the slices very gently as they are soft at this moment.
Then I place each slice cut side down onto the baking sheet and let them bake for 14 minutes. I flip them halfway.
When they are out of the oven, they won’t be too crunchy but they’ll become crunchier as they cool.
Frequently asked questions
Once these cookies are totally cooled, you can keep them in an airtight container at room temperature for almost up to 2 weeks.
Yes, you can. If you like you can make the dough and freeze it, thaw overnight in the fridge and bake, or freeze the baked cookies. You can freeze the cookies for up to 3 months.
Sometimes I add pistachios. You can add almonds too. You can find the quantities in the notes section of the recipe card.
You can also drizzle white chocolate but when I use it I drizzle just a little so it doesn’t become the star of these biscotti. The quantity is in the recipe card as well.
Other holiday recipes you may enjoy!
- Easy Blondie Recipe with Cranberries and White Chocolate
- Pumpkin Chocolate Chip Bread
- Pumpkin Spice Cookies
- Chocolate Peanut Clusters
- Soft Molasses Cookies
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Cranberry Orange Biscotti
- 245 grams (1 and ¾ cup) all-purpose flour, dip and sweep
- 1 teaspoon baking powder
- ⅛ teaspoon salt, optional
- 2 tablespoons orange zest
- 105 grams (½ cup) granulated sugar*
- 2 large eggs, room temperature
- 55 grams (¼ cup) unsalted butter
- 1 teaspoon pure vanilla extract
- 100 grams (⅔ cup) dried cranberries
- Preheat the oven to 325°F(165°C). Line baking sheet with parchment paper.
- If your cranberries are too dry and not soft, place the cranberries into a bowl and pour boiled water on top to soften them. You can keep them 10 minutes in boiled water. During this time, continue with the next steps. After 10 minures drain and blot them with a paper towel. This whole step is optional. If the cranberries are not too dry simply skip this step or if needed depending on the cranberries, keep them in boiled water for less time.
- Place the flour, baking powder and salt if using in a medium bowl and stir. Set aside.
- Mix the sugar and orange zest in a medium bowl. Either use a fork or rub with your fingers.
- Add the eggs and stir with a whisk for a couple of seconds until combined.
- Mix in the butter and vanilla extract.
- Add the flour mixture in 2 batches and stir with a spoon until barely combined. You can first use a whisk to combine but you need to use a spoon after the second batch. Stir in the cranberries evenly.
- Divide the dough in half and turn each dough into a 7.5 inch (19 cm) long, 3.15 inch (8) cm wide log. The dough is easy to work with but somehow if you find it sticky(let's say you used less flour), flour your hands and try to give the log shape.
- Bake for 30 minutes or until the top is lightly golden brown. (In my oven it becomes slightly lightly brown at 24 minutes. I keep baking 6 more minutes.)
- Remove the baking sheet from the oven (don’t turn off the oven), let it cool for almost 10 minutes and cut each log at an angle into 0.6 inch (1.5 cm) slices. Cut the slices very gently as they are soft at this moment.
- Place each slice cut side down onto the same baking sheet and let them bake for 14 minutes, flip them halfway. Let them cool completely cool to let them be crunchy.