Infused with orange zest, filled with dried cranberries, and coated in a milk chocolate glaze, these Cranberry Orange Biscotti offer a balance of tart, sweet, and chocolatey flavors. They're perfect for sharing with your family and friends or serving during the festive season.
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Ingredients you will need
Butter: Use unsalted butter at room temperature.
Sugar: You will need white granulated sugar to sweeten your biscotti.
Orange zest: You can substitute with lime or lemon zest if preferred.
Egg: Bring it to room temperature before adding it to the butter and sugar mixture.
Flour: Use all-purpose flour for this cranberry orange biscotti recipe.
Baking powder: Essential for the biscotti's rise and create that crispy but airy texture..
Salt: Balances the sweetness.
Dried cranberries: For that perfect tartness.
Milk chocolate: You can opt for semi-sweet or dark chocolate to glaze your biscotti.
Are you looking for more quick and easy cookie recipes? I've got you covered! Check out these Chewy Peanut Butter Cookies, these quick-to-make Lemon Crinkle Cookies, or these chewy Chocolate Oatmeal Cookies.
Cooking tips
Don't overmix the dough: Overmixing can make the biscotti dense. Mix just until the ingredients are combined.
Even slices: Use a serrated knife for clean, crumb-free cuts.
Custom flavors: Add chopped nuts or spices like cinnamon if you want to experiment with the flavors.
How to make Cranberry Orange Biscotti
Prepare Your Dough: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a bowl, cream together the butter, sugar, and orange zest until light and fluffy. Add the egg and mix until fully incorporated. Sift in the dry ingredients-flour, baking powder, and salt-and fold until a dough forms. Finally, stir in the dried cranberries for that perfect tart bite.
Shape and Bake: Place the dough on the prepared baking sheet and shape it into a log about 10 inches long, 3 inches wide, and ¾ inch tall. Bake for 25-30 minutes, or until the log turns a light golden brown. Remove it from the oven and let it cool for 10 minutes.
Slice and Second Bake: Once the log has cooled slightly, use a sharp knife to slice it diagonally into ½-inch pieces. Arrange the slices cut side down on the baking sheet and bake for another 25-30 minutes at 325°F (160°C), flipping them halfway through for even browning. Let them cool completely on a wire rack.
Dip in Chocolate: For a decadent finish, melt the chocolate in the microwave, stirring until smooth. Dip the ends of each biscotti into the chocolate, shake off any excess, and let them set on parchment paper.
Serving options
Pair your cranberry orange biscotti with a steaming cup of coffee, hot cocoa, or even a glass of milk. They also make an amazing post-dinner treat when paired with dessert wine.
Storing tips
Store biscotti in an airtight container for up to two weeks, or freeze them for up to 2 months. Thaw them in the fridge overnight and reheat in the oven for 5-10 minutes to make them fresh and crisp again.
Recipe card
Cranberry orange biscotti
Equipment
- Digital kitchen scale
- Stand mixer with paddle attachment or a hand mixer and a mixing bowl
- Rubber spatula
- Parchment paper
Ingredients
- 70 g unsalted butter at room temperature
- 100 g white granulated sugar
- Zest of one orange
- 1 large egg
- 175 g all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 70 g dried cranberries
- 150 g milk chocolate or semi-sweet chocolate
Instructions
- Preheat the oven to 350F (175C) and line a baking sheet with parchment paper.
- In a bowl, combine the butter, sugar, and orange zest. Beat with a hand mixer (or use a stand mixer with a paddle attachment) until creamy.
- Add the egg and beat until well combined.
- Sift the flour, baking powder, and salt into the wet mixture. Mix using a rubber spatula until a dough forms, ensuring no dry ingredients remain.
- Fold in the dried cranberries. Transfer the dough onto the prepared baking sheet.
- Shape the dough into a log approximately 10 inches long, 3 inches wide, and ¾ inch tall (25cm x 7cm x 2cm).
- Bake for 25-30 minutes, or until golden brown.
- Remove from the oven and reduce the heat to 325°F (160°C).
- Let the log cool for 10 minutes. Then, slice it diagonally into ½-inch (1 ½ cm) thick pieces. Place the slices cut side down on the baking sheet and bake for another 25-30 minutes, or until golden brown and dry.
- Remove from the oven and let the biscotti rest on the baking sheet for 10 minutes. Transfer to a cooling rack and allow to cool completely.
- Chocolate glaze
- Place 110g of the chocolate in a microwave-safe bowl. Heat in short increments, stirring well between each, until 90% of the chocolate is melted.
- Add the remaining 40g of chocolate and stir until fully melted and smooth.
- Dip the tip of each biscotti into the melted chocolate, shaking off any excess. Place the biscotti on parchment paper to set before serving.
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