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.
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.
- 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.
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.
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.
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.
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.
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
- Turtle Biscotti– do you even need a description? Caramel, nuts, chocolate, oh my!
- Cranberry Orange Smoothie
- Cranberry Orange Cookie Bars
- Chocolate Peppermint Biscotti– chocolate biscotti dipped in white chocolate with a generous sprinkle of peppermint candy canes!
- Cranberry Orange Muffins
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!
Thank you so much for sharing this recipe! I had tried 3 other ones that were failures – assuming it was my fault, I still decided to try yours as the last resort. It was perfect! Will be making it again and I’m looking forward to seeing your other recipes.
THanks for sharing 🙂
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!!
My favorite and much easier to make then I thought.
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
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
Yes, they are a favorite of mine too!! I’ll take a virtual hug any day, so glad you enjoyed the recipe (repeatedly!) 🙂
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.
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.
I keep mine in an airtight ziploc bag. If I don’t go crazy, they last me about a week or two.
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.
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.
Thanks for sharing your recipes and I love your humor.