Easy Biscotti Recipe (Cranberry Orange)
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An easy biscotti recipe, crispy Italian cookies with the addition of dried fruit and zest. Dipped in white chocolate, these are a wonderful treat!
I just love holiday baking, and really really love that this is so easy, and mostly hands off. The Italians know how it’s done! BONUS: it makes the house smell amazing!
It’s a great time of year to be baking biscotti recipes – endless possibilities for combinations and flavors and not terribly labor intensive. More time for eggnog….
While I’m in love with this cranberry and orange combo – you could add nuts, different fruits, cinnamon, coffee, coconut, limes, chocolate… lots of possibilities!
These are so so simple, but so good.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
If you also love this flavor combination, check out my Cranberry Orange Cookies
FAQs
Biscotti just means “twice baked” – ie, we bake our biscotti log, then we cut it into slices – then bake again! (and then we dip them in chocolate, but that has no bearing on why it’s called biscotti). They’re a crisp, Italian cookie – popular year round!
If they even last that long (in my house, they don’t), they’ll last up to 2 weeks if stored properly (airtight container, cool & dry place)
They shouldn’t be “hard” per se, more like extra crispy. Perfect for dunking in coffee. Or tea. You just do you.
Yes! freeze the undipped, baked biscotti in sealed zip top bags. I do this ahead of the holidays and pull them out and dip them.
Cooking for a crowd? No problem! Simply double the recipe, and divide the dough in half to make two logs. These will keep in a sealed container for several days. Or you can make and bake ahead, and freeze!
Kylee’s Notes
How to store biscotti
- Allow the biscotti to cool completely before storing them. This will prevent condensation from forming inside the storage container.
- Choose an airtight container that is large enough to hold the biscotti without them touching or getting crushed. A tin or plastic container with a tight-fitting lid works well.
- Line the bottom of the container with parchment paper or wax paper to prevent the biscotti from sticking to the container.
- Place the biscotti in the container in a single layer. If you need to stack them, separate each layer with parchment or wax paper to prevent them from sticking together.
- Store the biscotti in a cool, dry place, away from direct sunlight and heat. They will keep well for up to two weeks.
Substitutions/Additions
1 tsp of vanilla or almond extract will boost the flavor, if you wish!
Use raisins, dried blueberries, apricots – any kind of dried fruit works well! ( I love me some lemon/blueberry)
Use lemon zest in place of the orange zest for a different flavor.
Freezing instructions
If you want to extend the shelf life of your biscotti, you can also store them in the freezer. Place them in an airtight container and freeze for up to three months. Thaw at room temperature before serving.
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Flour. Regular, all-purpose flour
- Baking powder. This will help your biscotti rise a little. Make sure it’s fresh!
- Sugar. Just plain white granulated sugar
- Butter. I soften this to room temperature.
- Orange zest. The zest of one average orange – or 2 tablespoons.
- Eggs. I use large eggs for baking.
- Cranberries. I use dried cranberries, they’re the sweetened kind!
- White chocolate. I say this is optional, but seriously…. It’s not. Just melt it and dip your biscotti. You’ll thank me!
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. Preheat the oven to 350°F and prepare baking sheets with parchment paper.
Make the biscotti dough. In a large bowl, sift together flour and baking powder and set aside. Beat together the sugar, butter, zest and salt. Mix in the eggs, 1 at a time.
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Add the flour mixture and mix just until blended.
Stir in the cranberries.
Form the dough into a 12-inch long, 3-inch wide log on the baking sheet.
First bake. Bake for 40 minutes. Remove and let cool completely.
Second bake. Using a serrated knife, cut the log on a diagonal into slices (about ¾ inch thick).
Arrange the biscotti, cut side down, on the lined baking sheets. Bake the biscotti again, for 15 minutes, until they are golden brown. Transfer the biscotti to a wire rack and cool completely.
Dip and decorate. Melt the white chocolate, dip the bottom of the biscotti and let cool and set.
More recipes to love
- Classic Buttery Spritz Cookies These easy Spritz cookies are a great way to spend some time in the kitchen baking with your kids this holiday season!
- Candy Cane Cookies. These adorable and delicious Candy Cane Cookies are so fun to make and are a Christmas staple for holiday baking!
- Cranberry Orange Cookies. Crunchy and sweet, with simple ingredients, that are super easy to make! These cookies are perfect for holiday baking.
- ALL COOKIE RECIPES
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Cranberry-Orange Biscotti
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 3/4 cup white sugar
- 1/2 cup butter softened
- 2 teaspoons grated orange zest the zest of 1 orange
- 1/4 teaspoon salt
- 2 large eggs
- 2/3 cup dried cranberries
- White chocolate for dipping optional
Instructions
- Preheat the oven to 350°F.
- Sift together 2 cups all-purpose flour and 1 1/2 teaspoon baking powder and set aside.
- Beat together 3/4 cup white sugar, 1/2 cup butter (softened), 2 teaspoons grated orange zest, and 1/4 teaspoon salt.
- Mix in each one of the 2 large eggs, 1 at a time.
- Add the flour mixture and mix just until blended, then stir in 2/3 cup dried cranberries.
- Form the dough into a 12-inch long, 3-inch wide log on the baking sheet.
- Bake for 40 minutes. Remove and let cool completely.
- Using a serrated knife, cut the log on a diagonal into slices (about ¾ inch thick).
- Arrange the biscotti on the baking sheet.
- Bake the biscotti again, for 15 minutes, until they are golden brown.
- Transfer the biscotti to a rack and cool completely.
- Optional: Melt the white chocolate, dip the bottom of the biscotti and let cool and set.
Notes
- 1 tsp of vanilla or almond extract will boost the flavor, if you wish!
- Use raisins, dried blueberries, apricots – any kind of dried fruit works well! ( I love me some lemon/blueberry)
- Use lemon zest in place of the orange zest for a different flavor.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This was originally posted in 2015, and has been updated with new pictures and step by step instructions.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Excellent recipe! I added a little orange extract to add to the orange flavor.