★★★★★

Cranberry Orange Biscotti

Homemade Biscotti gets a serious boost of citrus flavor with bright orange zest and chewy dried cranberries. Cranberry Orange Biscotti makes any coffee break more delicious!

Love Cranberry flavor? This delicous Cranberry Cheesecake needs to be on your holiday menu ASAP. For an easy recipe, try our delicious Cranberry Cookies.

Cranberry orange biscotti on a wire cooling rack.

Homemade Biscotti Recipe

For years, I relied on big tins of biscotti from Costco to satisfy my cravings for this crunchy biscuit-like cookie. I had it in my head that biscotti were more complicated to make than your everyday chocolate chip cookies.

That couldn’t be farther from the truth! The only thing different is that you bake them twice–once as a rectangle of dough then again as individual biscotti.

The result is a crunchy long cookie with a dense crumb and a slight toastiness. This makes it perfect for dunking in hot coffee or tea!

So many flavor ideas!

Now, it’s time for a cranberry orange version. The citrus zest makes a heavenly addition to the basic biscotti. The dried cranberries I mixed in add the perfect chewy contrast to the crisp cookie texture.

Ingredient Notes

Ingredients needed for cranberry orange biscotti.
  • Orange zest – You’ll need the zest of two full oranges to give this biscotti its burst of flavor. When zesting, be sure to remove just the thin orange layer of the skin, not the bitter white underpeel. Use our guide on how to zest a lemon for help.
  • White chocolate – This is for melting and drizzling on the finished biscotti. White chocolate morsels work well as do our favorite Ghirardelli white chocolate melting wafers.
  • Sugar – I use granulated sugar in the dough then sprinkle coarse sanding sugar on top of the biscotti to add a pretty and sweet coating.
  • Dried Cranberries – I used Craisins.

Easy Instructions

Step by step photos showing how to make cranberry orange biscotti.

The dough for Cranberry Orange biscotti comes together as simply as any other cookie. After combining, shape the dough into a rectangle and press it into a baking sheet.

Bake the dough for 25 minutes, then use a knife to slice the rectangle into logs about 3/4 of an inch wide. Flip them so they’re right side up and bake again until they’re golden brown.

Cranberry orange biscotti on cookie sheet.

Let the biscotti cool on a wire rack.

Once cooled, drizzle with white chocolate and sprinkle with sugar. Let the chocolate set for a few minutes before enjoying your fresh homemade biscotti!

Go a step further and mix some more orange zest with coarse sugar. Sprinkle over the top!

Tips & Tricks

  • Storing: Biscotti keeps well in a covered container or ziploc freezer bag. I tend to store mine in a ziploc bag with all the air pressed out. It has lasted for over 2 weeks. It probably could last longer, but I eat it all up before I can test that theory!
  • Pressing. Use your fingers to pat the dough evenly into the pan so the top of the biscotti turn out smooth and evenly baked.
  • Toppings. I love the coarse sugar and melted white chocolate on these. Candied Orange Peel cut up into small pieces would be delicious on these as well.
  • Want a little more crunch? Add toasted pecans or toasted coconut after drizzling with white chocolate.
Cranberry orange biscotti stacked with one biscotti vertical.

Recipe FAQs

Can I make biscotti into smaller cookies?

Sure thing. To make biscotti smaller, cut the cookie logs thinner in width but keep the rectangle of dough the same thickness. That way you won’t have to adjust the baking time.

Can you freeze biscotti?

Yes. Baked biscotti will only slightly lose their delightful crunchy texture in the freezer. You CAN also freeze the unbaked dough! Wrap it in plastic wrap and keep in the freezer for up to 3 months. When you’re ready for fresh homemade biscotti, you can bake the dough from frozen by adding a few minutes onto the first round of baking.

How long do biscotti keep?

Stored in an airtight container, biscotti should stay good for up to 2 weeks. Mine never last that long because we can’t stop eating them!

More Easy Breakfast Recipes

Yield: 14 slices

Cranberry Orange Biscotti

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Homemade Biscotti gets a serious boost of citrus flavor with bright orange zest and chewy dried cranberries. Cranberry Orange Biscotti makes any coffee break more delicious!

Ingredients

  • 6 Tablespoons unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 oranges, zested (divided)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup dried cranberries
  • ¼ cup white chocolate, melted
  • 1 Tablespoon coarse sugar (or granulated), for garnish

Instructions

  1. Preheat oven to 350 degrees F.
  2. In large mixing bowl, beat butter and ¾ cup sugar until combined. Add in eggs and vanilla extract. Beat in zest of one orange. Slow add flour and baking powder. Fold in dried cranberries.
  3. On a parchment paper lined baking sheet, shape dough into a 12 inch by 4 inch log, patting evenly. Bake for 25 minutes. Remove from oven and using a serrated knife, slice biscotti into ¾-inch slices. Arrange upright on baking sheet and return to oven. Bake an additional 20 minutes. Remove from oven and cool completely on wire rack.
  4. In small bowl mix zest of one orange with remaining 1 Tablespoon of coarse sugar (or granulated). Drizzle white chocolate on cooled biscotti and immediately sprinkle with orange sugar. Allow to set (about 15 minutes).
  5. Store in air tight container or ziploc bag. Enjoy!

Notes

  • Use my homemade vanilla extract for delicious flavor.
  • Storing: Biscotti keeps well in a covered container or ziploc freezer bag. I tend to store mine in a ziploc bag with all the air pressed out. It has lasted for over a week. It probably could last longer, but I eat it all up before I can test that theory!
  • Pressing. Use your fingers to pat the dough evenly into the pan so the top of the biscotti turn out smooth and evenly baked.
  • Toppings. I love the coarse sugar and melted white chocolate on these. Candied Orange Peel cut up into small pieces would be delicious on these as well.
  • See blog post for more recipe tips and tricks!

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 209Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 40mgSodium: 49mgCarbohydrates: 34gFiber: 1gSugar: 19gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The crunchy biscotti with the chewy Craisins, combined with orange zest and white chocolate are a decadent treat for your morning coffee! You’ll want the Cranberry Orange Biscotti for breakfast, an after dinner treat and all day long. ENJOY!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 8, 2021

Comments & Reviews

  1. Mine weren’t pretty. They needed to bake probably another 15-20 minutes before I cut them. (I have an older gas oven, I assume that was the problem). Even though they’re not picture perfect, the flavor is astounding! I will definitely make them again!!

  2. baking them right now the smell is driving me crazy. Even thou its May we had hail and some snow today so it felt like Christmas so I figure why now. thanks for the recipes Barbara

  3. I’m getting ready to bake my 3rd batch of these. I can’t keep them in the jar, everyone loves them. Thank you, thank you, thank you for sharing this recipe! I would hug you if you were here! LOL

    1. Yes, they are a favorite of mine too!! I’ll take a virtual hug any day, so glad you enjoyed the recipe (repeatedly!) 🙂

  4. i made these today. My first attempt at biscotti. They turned out perfect. I added sliced almonds. I’m making another batch tomorrow to freeze for Christmas. Husband approved.
    Thank you

  5. I make your caramel macchiato biscotti all the time and they keep well. Was wondering how long I could keep these. Thanks for your time.

  6. Found this recipe as a part of my traditional DIY christmas gift basket. They were such a hit I am making a second batch today for my FIL birthday! Keep up the great work! By the way, I love the drizzle of chocolate and crumbles of orange peel. Gives the biscotti a strong but not-to-sweet glaze.

  7. Can’t wait to try this recipe tomorrow. I think I’ll add some toasted walnuts to one batch and leave the other as you have it.

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