Crispy & Easy Cranberry Orange Biscotti Recipe for Tea-Time Treats

If you’re looking for a crisp, flavorful, and slightly sweet treat that goes perfectly with coffee or tea, look no further than this Cranberry Orange Biscotti recipe. Twice-baked for the perfect crunch and infused with fresh orange zest and chewy dried cranberries, these cookies are elegant, festive, and simple to make. Whether you’re baking for the holidays or just need something delicious to nibble on during a coffee break, these biscotti hit all the right notes.

This recipe for cranberry orange biscotti is one you’ll return to again and again. It uses simple pantry staples, comes together quickly, and keeps well for days, making it perfect for make-ahead baking, cookie tins, or gifting. And the best part? No special skills required. Whether you’re new to biscotti or looking to master your next bake, you’re going to love this easy approach.

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Why You’ll Love This Cranberry Orange Biscotti Recipe

This is more than just a cookie recipe. It’s the perfect balance of tart, sweet, and citrusy, with a classic crunchy texture that stands up to coffee, tea, or hot chocolate. It’s also incredibly versatile. You can add nuts, dip them in chocolate, or even include spices like ginger for a seasonal twist. This recipe is ideal if you’re looking for an easy cranberry biscotti recipe, a homemade cookie for the holidays, or a crowd-pleasing snack for brunch spreads and dessert boards.

These cookies are also a healthier option for those who prefer lightly sweetened bakes. Plus, their long shelf life makes them perfect for travel, lunchboxes, or packaging up as beautiful edible gifts. With minimal effort, you’ll get a sophisticated result.

What Is Biscotti?

Biscotti, also known as cantucci in Italy, are crisp, oblong-shaped cookies that are baked twice to achieve their signature dry, crunchy texture. The name “biscotti” means “twice cooked,” which refers to the baking process: the dough is first shaped into a log and baked, then sliced and baked again to crisp up the edges.

Traditional biscotti originated in Tuscany and were often made with almonds. Today, biscotti come in a wide variety of flavors. This cranberry orange version blends sweet and tart flavors with the fresh zing of citrus, making it a great option for modern cookie lovers. It’s also a fun way to experiment with flavor without straying too far from a classic.

If you enjoy baking rustic, delicious cookies, you might also love trying recipes like Pumpkin Cheesecake Cookies or Mini Pancake Cereal for creative twists on classics.

Ingredients for Cranberry Orange Biscotti

This biscotti dough comes together easily with simple ingredients. Here’s what you’ll need for a batch:

2 1/4 cups (280g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 tablespoon orange zest (from about 1 large orange)
1 teaspoon vanilla extract
1 cup (120g) dried cranberries

Optional add-ins: 1/2 cup white chocolate chips or chopped almonds for variety.

These ingredients work together to create a biscotti dough that’s easy to shape and packed with flavor. The orange zest lifts the dough with citrus brightness, while the cranberries provide bursts of sweetness in every bite.

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How to Make Cranberry Orange Biscotti

Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures the biscotti bake evenly and don’t stick.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the butter and sugar using a hand or stand mixer until light and fluffy. This should take about 2 to 3 minutes. Beat in the eggs one at a time, then add the orange zest and vanilla extract, mixing until fully combined.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough will be thick. Fold in the dried cranberries using a spatula or your hands.

Divide the dough in half and shape each half into a log about 10 inches long and 2 inches wide directly on the parchment-lined baking sheet. Flatten each log slightly.

Bake the logs for 25 to 30 minutes until lightly golden and firm to the touch. Remove from the oven and let cool for 10 to 15 minutes. Lower the oven temperature to 325°F (165°C).

Using a serrated knife, slice each log on the diagonal into 3/4-inch slices. Place each slice cut side down back onto the baking sheet.

Bake for an additional 10 to 12 minutes, flip the biscotti, and bake for another 10 to 12 minutes until golden and crisp. Transfer the finished biscotti to a wire rack to cool completely.

Once cool, you can enjoy as-is or dip one end into melted white chocolate for an extra layer of flavor and flair.

Kitchen Equipment You’ll Need

Making biscotti at home is easy with just a few basic tools. You’ll need:

• Mixing bowls (medium and large)
• Electric mixer (hand or stand)
• Rubber spatula
• Baking sheet
• Parchment paper
• Serrated knife (for clean slicing)
• Cooling rack
• Zester or microplane for the orange zest

These tools help ensure that your cranberry orange biscotti turns out crispy and well-shaped every time.

Expert Tips for Biscotti Success

Let the biscotti logs cool slightly before slicing. This reduces the chance of crumbling and helps you achieve clean, even slices. A serrated knife is essential for this step.

Make sure your biscotti are spaced out on the baking sheet during the second bake. This allows the heat to circulate and crisps the edges evenly.

For an extra boost of orange flavor, consider adding a teaspoon of orange extract or using orange juice in place of some of the vanilla.

Don’t overmix the dough. Stir until just combined to avoid tough biscotti.

If you’re in a holiday baking mood, these biscotti make a fantastic addition to a cookie box alongside treats like Fruit Dip or Pumpkin Truffles.

Variations to Try

You can easily adapt this cranberry orange biscotti recipe based on your taste and what you have on hand.

For Cranberry Orange Ginger Biscotti, add 1 teaspoon of ground ginger to the flour mixture. The warm spice complements the sweet-tart flavors beautifully.

Add 1/2 cup chopped almonds, pistachios, or walnuts for crunch.

Dip half of each biscotti in melted white or dark chocolate and sprinkle with chopped dried cranberries or orange zest for a festive look.

Swap dried cranberries for chopped dried cherries or blueberries for a fun twist.

You can also shape the dough into smaller logs for mini biscotti, which are great for portion control or gifting.

How to Store and Freeze Biscotti

Once the biscotti are completely cooled, store them in an airtight container at room temperature for up to two weeks. Their dry texture keeps them fresh longer than most cookies.

To freeze biscotti, place in a zip-top freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temperature or re-crisp in a low oven for 5 to 10 minutes.

These cookies are great for make-ahead baking and holiday prep. They also ship well, so consider adding them to care packages or gift baskets with other homemade treats like Apple Pie Dip.

What to Serve with Cranberry Orange Biscotti

Biscotti are best enjoyed with something warm to sip on. Pair them with:

Coffee or espresso
Hot chocolate
Spiced chai
Herbal or citrusy teas
Pumpkin spice cold brew or Lavender Lemonade for a refreshing contrast

They also work wonderfully on a dessert board or brunch platter alongside Cheesy Mashed Potato Puffs or Mini Pumpkin Bread.

Common Biscotti Baking Mistakes to Avoid

Overmixing the dough will make your biscotti tough rather than crisp and light. Stir gently and only until everything is just combined.

Slicing while the logs are still too hot can cause them to crumble. Let them cool slightly for cleaner cuts.

Underbaking after slicing can leave the center soft instead of crunchy. Make sure to do the full second bake.

Using too many wet add-ins like fresh fruit or jam can affect texture and shelf life. Stick with dried fruit for best results.

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Frequently Asked Questions

Can I use fresh cranberries?
Dried cranberries are recommended for this recipe. Fresh ones release too much moisture and can make the dough soggy.

Can I make biscotti gluten-free?
Yes. Use a gluten-free 1:1 all-purpose flour substitute. Results may vary slightly, but the cookies will still be crisp and delicious.

Do I have to use orange zest?
Orange zest adds essential flavor. If you don’t have it, lemon zest can work as a substitute.

Why is my biscotti soft?
You may have underbaked them during the second bake. Return them to the oven for a few minutes per side to crisp them up.

How long does biscotti last?
Stored in an airtight container, biscotti can last up to two weeks at room temperature and up to three months in the freezer.

Final Thoughts

This cranberry orange biscotti recipe is easy, elegant, and endlessly customizable. Whether you’re baking for a holiday cookie exchange, prepping snacks for the week, or treating yourself to a cozy moment with coffee, this is a go-to recipe you’ll return to all year round.

The crisp texture, zesty orange, and sweet cranberries strike the perfect balance. And once you’ve mastered this basic version, you’ll find dozens of ways to make it your own with spices, chocolate, or nuts.

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