Cranberry Orange Biscotti

And the biscotti obsession continues.

I think I told you several months back (okay, it was May) that I had made three different flavors of biscotti for some company one weekend. This is the third flavor I made. Sorry it took so long to share, I’m sure you were on the edge of your seat waiting….

I have made it TWICE since that weekend with friends, it’s so easy to put together, and I love the flavor combination. It helps having crunchy sugar and white chocolate drizzled on top!

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. Probably could last longer, but I eat it all up before I can test that theory!


The crunchy biscotti with the chewy Craisins, combined with orange zest and white chocolate are a decadent treat for your morning coffee! ENJOY!

Like this Cranberry Orange Biscotti Recipe? You may also enjoy these recipes….

Snickerdoodle Biscotti– cinnamon and pecans gives this crunchy biscotti a great depth of flavor!

Turtle Biscotti– do you even need a description? Caramel, nuts, chocolate, oh my!

Chocolate Peppermint Biscotti– chocolate biscotti dipped in white chocolate with a generous sprinkle of peppermint candy canes!

Pumpkin Spiced Biscotti– spicy pumpkin biscotti dipped in a spiced white chocolate coating- Thanksgiving treat!


Check out my Pinterest Board: Breakfast Table Goodies

Cranberry Orange Biscotti


  • 6 Tbsp unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 oranges, zested (divided)
  • 2 cup flour
  • 1 tsp baking powder
  • 1/2 cup dried cranberries
  • 1/4 cup white chocolate, melted
  • 1 Tbsp coarse sugar (or granulated), for garnish


  1. Preheat oven to 350 degrees F.
  2. In large mixing bowl, beat butter and 3/4 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 25-30 minutes. Remove from oven and cool for 15 minutes. Slice biscotti into 3/4inch slices. Arrange upright on baking sheet and return to oven. Bake an additional 20 minutes. Remove and cool completely.
  4. In small bowl mix zest of one orange with remaining 1 tbsp 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!

Did you make this recipe?

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Linked To: Totally Tasty Trick or Treat  Talent Show  Lil Luna  36thAvenue


About Aimee

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

Learn more about Aimee.

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Posted on November 6, 2012

Comments & Reviews

  1. 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

  2. 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!) 🙂

  3. 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

  4. 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.

  5. 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.

  6. 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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