As you walk into a cozy kitchen filled with the warm, citrusy aroma of fresh oranges and sweet dried cranberries, it feels like a hug in cookie form. That first bite of Cranberry Orange Biscotti transports you to a sunlit afternoon, perhaps even reminding you of your grandmother stirring away in her beloved kitchen, always with a tray of delicious treats waiting for you. The delightful combination of chewy cranberries and zesty orange, paired with the satisfying crunch of hazelnuts, creates a biscotti that is hard to resist.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cranberry Orange Biscotti
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cranberry Orange Biscotti

Perfect for holiday gatherings or simply a treat for yourself, these biscotti are not just snacks; they are a joyful experience. Imagine having a few stashed away to offer guests with coffee or to enjoy during a quiet moment with tea. I can’t wait for you to dive into this recipe and share those special moments with your loved ones!

Why You’ll Love This Recipe

Simple & Quick: These biscotti come together in about an hour, including baking time, making it easy to fit into your busy day.
Irresistible Flavor: The sweet-tart explosion from the cranberries combined with the zest of orange creates a flavor profile that dances on your taste buds.
Eye-Catching Appeal: Their inviting colors and crunchy texture make these biscotti a showstopper at any gathering.
Flexible Serving: Enjoy them with coffee, tea, or even as a sweet treat after dinner.
Diet-Friendly Options: This recipe can be easily modified using gluten-free flour or using plant-based butter for a dairy-free version.

Ingredients You’ll Need

1 medium-sized egg: This adds moisture and helps bind the biscotti together. For a vegan option, consider using a flax egg.
1 egg yolk: The extra richness contributes to the flavor and texture, making them especially decadent.
½ cup + 2 Tbsp (125 grams) sugar: Provides sweetness and helps with caramelization for a beautiful golden crust. You can substitute with coconut sugar for a healthier option.
2 tablespoons (30 grams) unsalted butter, melted: Adds richness and depth; use coconut oil for a dairy-free alternative.
1 teaspoon vanilla extract: This enhances the overall flavor; use pure extract for the best taste.
Zest from 2-3 medium-sized oranges: Offers a vibrant citrus flavor; make sure to use fresh oranges for the best aroma and taste.
1 tablespoon honey: Adds natural sweetness and a hint of floral notes; you can swap it for maple syrup if preferred.
2 cups + 1 Tbsp (260 grams) all-purpose flour: Forms the base; for a gluten-free version, almond flour works wonderfully.
½ teaspoon ground cinnamon: Introduces warmth; feel free to enhance with nutmeg if desired.
1 teaspoon baking powder: This is essential for giving the biscotti that delightful crunch and lift.
⅛ teaspoon fine salt: Balances flavors and enhances sweetness; don’t skip this!
1 cup (100 grams) toasted hazelnuts (optional): Adds a nutty crunch; walnuts or almonds can work as substitutes if you’re looking for a different flavor.
1 ¼ cup (160 grams) dried cranberries: This is where the tart sweetness shines; try using freshly dried cranberries or even cherries for a unique twist.
1 egg (to brush the biscotti logs): Promotes a lovely, shiny finish.
3 tablespoons coarse pearl sugar: Sprinkled on top for texture and sweetness.

How to Make Cranberry Orange Biscotti

Preheat and Prepare: Begin by preheating your oven to 360°F (180°C) and lining a baking sheet with parchment paper or a silicone mat. This will keep your biscotti from sticking and make for easy cleanup. Take a moment to breathe in that fresh, clean scent of your kitchen before diving into mixing.

Combine Dry Ingredients: In a mixing bowl, whisk together the flour, salt, and baking powder until well blended and free of lumps. This step is vital as it ensures the leavening agents are evenly distributed throughout your dough, giving your biscotti the perfect rise.

Whisk Wet Ingredients: In another bowl, using a stand mixer or electric beater, beat the egg, egg yolk, and sugar together at medium-high speed until it becomes pale and fluffy, about 2 minutes. Reduce the speed while you add the melted butter followed by the vanilla extract, honey, and orange zest. Each whisk blends the flavors harmoniously, creating a fragrant batter.

Fold Together Gently: Gradually add the dry ingredients while the mixer is running, ensuring everything is combined without over-mixing. Scrape down the sides of the bowl as needed. Once you have a wet dough, gently fold in the cranberries and hazelnuts until evenly distributed, adding pops of color and texture.

Shape the Biscotti Logs: Carefully remove the dough from the mixing bowl using a rubber spatula and turn it out onto a floured surface. Shape the dough into either 2 or 3 equal logs, depending on your preferred size. If the dough feels sticky, just wet your hands instead of adding flour to keep the texture right.

Place & Flatten: Position the logs on your prepared baking sheet with plenty of space between them. Flatten them slightly while forming them into a rectangular shape. For that beautiful, glossy finish, brush the tops of the logs gently with the beaten egg.

Bake Until Golden: Let them bake in the preheated oven for about 25 to 30 minutes, or until the edges become golden-brown and the logs feel firm to the touch. The warm scent in your kitchen will be a sure sign they are close!

Cool and Slice: Once baked, remove the baking sheet from the oven and let it cool for about 10 minutes. Meanwhile, reduce the oven temperature to 250°F (120°C). Transfer the logs to a cutting board and slice them diagonally into about ½-inch thick slices using a sharp knife. Use a gentle sawing motion to get clean cuts.

Bake Again: Stand the biscotti slices upright on the baking sheet, cut sides facing up. Return them to the oven and bake for an additional 10 minutes on each side for perfect crunchiness, totaling 20 minutes. If you prefer them crispier, keep a close eye and add a couple more minutes but avoid browning them too much.

Cool and Enjoy: Once baked, allow the cranberry orange biscotti to cool completely on a wire rack. Store in an airtight container or metal tin, and they’ll stay fresh for about 2 weeks, though I can’t promise they’ll last that long!

Storing & Reheating

You can easily store your Cranberry Orange Biscotti at room temperature for up to two weeks in an airtight container. If you want to keep them longer, placing them in the fridge will extend their life but may alter the texture slightly. For longer storage, freeze them in a freezer-safe bag for up to three months. When you’re ready to enjoy, simply heat them in a 350°F (175°C) oven for about 5-10 minutes to revive their crispiness.

Chef’s Helpful Tips

Avoid overmixing the dough once the dry ingredients are added to keep your biscotti from getting too tough.
Use room temperature eggs and melted butter for better emulsification in the batter.
Keep an eye on the baking time as every oven is different. For a personalized touch, feel free to experiment with additional spices or nuts!
Remember that if you choose to make smaller logs, adjust the baking time slightly to avoid over-browning.

The bright flavors and crispy texture will make you want to bake these again and again. Whether you’re treating yourself or sharing with loved ones, I hope you create treasured moments with every bite of these delightful treats.

Recipe FAQs

Can I use fresh cranberries instead of dried?

Yes, you can use fresh cranberries, but they will add a different texture and might make the biscotti a bit moister. If you prefer that tart burst, feel free to mix fresh and dried for a unique vibe!

How can I customize these biscotti?

There are so many ways to customize your Cranberry Orange Biscotti! You could add a hint of almond extract, swap hazelnuts for pistachios, or even throw in some white chocolate chips for a sweet twist. Let your imagination run wild!

Why did my biscotti turn out too hard?

If your biscotti are too hard, they may have been baked a bit too long during the second bake, or could be dried out if stored improperly. The key is to keep an eye on them during baking and to store them in an airtight container once completely cooled.

How do I know when they are done baking?

Biscotti are done when they are golden-brown and feel firm but not rock-hard! A slight amount of give when pressed is a good indicator that they will still have a delightful crunch after cooling. Enjoy watching those logs transform!