If you’re craving a charming blend of zesty citrus and sweet-tart fruit, this Cranberry Orange Biscotti Recipe is your new best friend in the kitchen. These delightful Italian cookies are perfectly crunchy, subtly sweet, and packed with vibrant flavors that brighten up every bite. Whether you’re sipping your morning coffee or unfolding a cozy holiday gathering, this Cranberry Orange Biscotti Recipe delivers comfort and cheer with every crisp munch.
Ingredients You’ll Need
Simple ingredients come together to create that perfect balance of texture and flavor in this recipe. Each component plays a vital role, from the bright orange zest adding freshness to the crunchy almonds supplying a satisfying bite.
- All-purpose flour: The sturdy base that gives biscotti its classic crunch and structure.
- Baking powder: Helps the dough rise just enough for a light texture without sacrificing crispness.
- Salt: Enhances all the flavors and balances the sweetness seamlessly.
- Granulated sugar: Adds the perfect amount of sweetness to complement the tart cranberries.
- Unsalted butter: Softened to creamy perfection, this contributes richness and tenderness.
- Large eggs: Bind the dough while adding moisture and richness.
- Orange zest: Bursts of citrus aroma and flavor that elevate the taste to something truly special.
- Vanilla extract: Rounds out the flavors with a warm, sweet undertone.
- Dried cranberries: Sweet and tangy jewels that add both color and fruity pops.
- Chopped almonds (optional): Provide a delightful crunch and nutty aroma to the biscotti.
How to Make Cranberry Orange Biscotti Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking the all-purpose flour, baking powder, and salt together in a medium bowl. Mixing these dry ingredients first ensures that everything is evenly distributed, giving your biscotti a consistent texture throughout.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is crucial because the airy butter-sugar mix helps create a tender crumb inside each biscotti slice while maintaining that crunchy exterior.
Step 3: Add Eggs, Orange Zest, and Vanilla
Beat in the eggs one at a time, making sure they’re fully incorporated before adding the next. Then stir in the lively orange zest and fragrant vanilla extract. This combo infuses the dough with vibrant citrus and warm vanilla notes that marry beautifully with the cranberries.
Step 4: Combine Wet and Dry Ingredients
Gradually mix the dry flour mixture into the wet ingredients until a dough forms. Be gentle and don’t overmix—this helps keep your biscotti tender yet snap-worthy after baking.
Step 5: Fold in Cranberries and Almonds
Carefully fold in the dried cranberries and chopped almonds if you’re using them. These add delightful bursts of color, tartness, and crunch that make each bite interesting and crave-worthy.
Step 6: Shape and Bake Logs
Divide the dough in half, then shape each half into a 12-inch long log about 2 inches wide. Place the logs on a parchment-lined baking sheet and flatten them slightly—you want them uniform for even baking. Pop them into your preheated 350°F oven and bake for 25 to 30 minutes, until golden and set.
Step 7: Slice and Toast Biscotti
After removing the biscotti logs from the oven, let them cool for 10 minutes. Then, reduce your oven temperature to 300°F. Using a serrated knife, slice the logs diagonally into 1/2-inch pieces for that classic biscotti shape. Place the slices cut-side down on the baking sheet and bake for 10 to 12 minutes per side until they are crisp and perfectly toasted.
How to Serve Cranberry Orange Biscotti Recipe
Garnishes
Once cooled, you can drizzle or dip your biscotti in white or dark chocolate for an extra layer of decadence. Sprinkling a touch of grated orange zest on top or adding a few crushed almonds as garnish makes these biscotti even more irresistible and gift-worthy.
Side Dishes
Pair your cranberry orange biscotti with a warm cup of coffee or a soothing mug of herbal tea—the crunchiness complements hot beverages beautifully. These biscotti also make a fantastic accompaniment to dessert wines or even a rich hot chocolate during cozy winter evenings.
Creative Ways to Present
For a festive touch, arrange your biscotti in a decorative jar or a rustic basket lined with tissue paper for gifting. You can also stack them alongside fresh citrus slices and a sprig of rosemary for a charming centerpiece or party platter.
Make Ahead and Storage
Storing Leftovers
Store any leftover biscotti in an airtight container at room temperature. They keep wonderfully for up to two weeks while maintaining their crunch and full flavor, making them a perfect make-ahead treat.
Freezing
If you want to keep your cranberry orange biscotti fresh longer, you can freeze them. Just wrap the biscotti tightly in plastic wrap and place in a freezer-safe container or bag. When properly stored, they last up to three months in the freezer.
Reheating
To enjoy your biscotti warm and crisp, simply reheat them in a 300°F oven for about 5 to 7 minutes. This light warming revives their crunchiness without drying them out, creating that irresistible fresh-baked appeal once again.
FAQs
Can I substitute the almonds with another nut?
Absolutely! You can swap almonds with walnuts, pecans, or even pistachios depending on your preference or what you have on hand. Each nut adds its unique crunch and flavor that pairs beautifully with cranberries and orange.
Is it necessary to bake the biscotti twice?
Yes, the traditional biscotti texture comes from baking the dough logs first and then slicing and toasting the slices a second time. This double baking ensures each biscotti is crisp and perfect for dipping without being too soft.
Can I use fresh cranberries instead of dried?
Using fresh cranberries will add extra moisture, which might affect the biscotti’s texture. For best results, stick with dried cranberries as they maintain that chewy bite without compromising the dough balance.
How do I get my biscotti to stay crunchy longer?
Once baked, make sure to cool your biscotti completely before storing them in an airtight container. Keep them away from humidity and avoid sealing when still warm, as trapped steam can soften the cookies.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend designed for baking. However, results may vary, so consider adding a binder such as xanthan gum if your blend doesn’t already include it to maintain texture.
Final Thoughts
Making this Cranberry Orange Biscotti Recipe at home is such a joy – it’s straightforward, satisfying, and results in irresistibly crisp treats bursting with fresh citrus and tart cranberry flavors. I can’t recommend it enough as a cozy homemade snack or a heartfelt gift. Go ahead and try this recipe—soon your kitchen will be filled with the wonderful aroma of orange zest and baking biscotti that’s simply impossible to resist.
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
These Cranberry Orange Biscotti are crisp, flavorful Italian-American cookies perfect for the holiday season. With a delightful combination of tart dried cranberries and bright orange zest, these twice-baked treats are ideal for dipping in coffee or tea. Optional chopped almonds add a pleasant crunch and nutty flavor.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 tablespoon orange zest
- 1/2 teaspoon vanilla extract
Add-ins
- 3/4 cup dried cranberries
- 1/2 cup chopped almonds (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, incorporating air for a tender texture.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Then, stir in the fresh orange zest and vanilla extract to infuse the dough with bright citrus and warm vanilla flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a cohesive dough forms, ensuring even consistency without overmixing.
- Fold in Cranberries and Almonds: Gently fold in the dried cranberries and chopped almonds if using, distributing them evenly throughout the dough.
- Shape Biscotti Logs: Divide the dough in half. On the prepared baking sheet, shape each half into a 12-inch long log about 2 inches wide. Flatten each log slightly to encourage even baking.
- First Bake: Bake the logs at 350°F for 25–30 minutes or until they are lightly golden around the edges and set in the center. This initial bake firms up the dough, preparing it for slicing.
- Cool Slightly: Remove the logs from the oven and allow them to cool on the baking sheet for 10 minutes. This rest time makes slicing easier without crumbling.
- Reduce Oven Temperature: Lower the oven temperature to 300°F (150°C) in preparation for the second bake.
- Slice Logs: Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick pieces to create the classic biscotti shape.
- Second Bake: Place the slices cut-side down back onto the baking sheet. Bake them at 300°F for 10–12 minutes per side, flipping halfway through, until they are crisp and dry.
- Cool Completely: Transfer the biscotti to a wire rack and cool thoroughly before serving. This ensures maximum crispness and prevents sogginess.
Notes
- For extra flavor, drizzle or dip the biscotti in white chocolate once cooled.
- Store in an airtight container to maintain crispness for up to 2 weeks.
