Cranberry Orange Biscotti
Brighten up your coffee break with this irresistible Cranberry Orange Biscotti recipe—a delightful blend of zesty orange and tart cranberry flavors in every crunchy bite. Perfectly baked to golden perfection, these twice-baked Italian cookies are infused with freshly grated orange zest, freshly squeezed orange juice, and studded with sweet dried cranberries for a festive, citrusy twist. With just 20 minutes of prep time, this easy yet elegant treat is ideal for dunking in coffee, tea, or even a glass of milk. Whether you're whipping up a batch for holiday gatherings or simply elevating your morning routine, these biscotti offer the perfect balance of sweetness and crunch. Plus, their long shelf life makes them an excellent make-ahead gift or snack to enjoy all week long!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 tablespoons Unsalted butter (softened)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest (freshly grated)
- 0.75 cup Dried cranberries
- 2 tablespoons Orange juice (freshly squeezed)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter with a hand mixer or stand mixer until smooth. Add the eggs, one at a time, beating after each addition.
Mix in the vanilla extract and freshly grated orange zest. Add the orange juice and beat until incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough will be slightly sticky.
Gently fold in the dried cranberries with a spatula, ensuring they are evenly distributed throughout the dough.
Transfer the dough onto the prepared baking sheet and shape it into a long, flat log about 10 inches long and 3 inches wide.
Bake the log in the preheated oven for 25 minutes or until firm and lightly golden brown. Remove from the oven and allow it to cool for 10 minutes.
Using a serrated knife, carefully slice the log diagonally into 1/2-inch thick slices.
Place the slices cut-side down on the baking sheet and bake for another 10 minutes. Flip the biscotti and bake for an additional 10 minutes, or until crisp and golden.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1230 mg | 54% | |
| Total Carbohydrate | 421.5 g | 153% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 225.4 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 116 mg | 9% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
