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    Home » Recipes » Cookies » Cranberry Orange Biscotti

    Cranberry Orange Biscotti

    Published: Nov 8, 2021 · Updated: Oct 16, 2022 Written by Alicia · This post may contain affiliate links · 2 Comments

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    These Cranberry Orange Biscotti are studded with bits of chewy dried cranberries and have a subtle hint of orange and cinnamon. The perfect holiday treat!

    Cranberry orange biscotti with orange slices, cinnamon sticks, and cranberries on a table.

    These cranberry orange biscotti are crispy, sweet, and packed full of chewy cranberries. They make a great addition to any holiday table!

    They'd also make the perfect food gift. Place a few in a coffee mug, wrap the whole thing in cellophane, and tie a ribbon around the top. An easy, delicious, homemade gift!

    Jump to:
    • Step By Step Instructions
    • Tips & Tricks
    • Storage
    • More Desserts You'll Love!
    • 📖 Recipe

    Step By Step Instructions

    Step 1:

    Move the top oven rack to the top ⅓ of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

    Step 2:

    In a bowl, whisk together the flour, baking powder, cinnamon, and salt.

    Step 3:

    In a large bowl, use an electric whisk to cream together the butter and sugar. Then, mix in the eggs, orange zest, orange juice, and vanilla.

    Step 4:

    Add the dry ingredients to the wet and mix just until they are combined. Mix the cranberries into the dough.

    Step 5:

    Cranberry orange biscotti dough on a floured counter.

    Dump the dough out onto a lightly floured surface.

    Step 6:

    Two biscotti dough logs on parchment paper.

    Cut the dough into 2 pieces then roll them out to make two logs about 10 inches long and 1 ½ inches around.

    Move the dough logs to a parchment-lined baking sheet. Gently press down on the logs to flatten and widen slightly.

    Step 7:

    Bake them for 30 minutes or until they are lightly browned.

    Step 8:

    Allow the biscotti logs to cool on the baking sheet for about 10 minutes before cutting. If you cut them too soon they will crumble, so be sure to give them time to rest before cutting.

    Step 9:

    Baked biscotti log sliced into 1 inch thick cookies next to a serrated knife.

    When it's time to cut the cookies, use a serrated knife and cut them into ½ inch slices. I like to cut them at a slight angle but you can cut them straight across if you'd like.

    Step 10:

    Lay the cookies back on the parchment-lined baking sheet with the cut side down. Bake them for 10 minutes. Then, flip the cookies over and bake for another 10 minutes.

    To get the biscotti really crispy, turn off the oven and allow them to sit in the oven for up to 20 minutes.

    Then, move the biscotti to a rack to cool. Enjoy!

    Cranberry orange biscotti piled up in front of a cup of coffee and container of cinnamon sticks.

    Tips & Tricks

    • When zesting the orange, be sure to only get the outer orange part of the peel. The white inner part (the pith) will add a bitter taste.
    • Allow the logs to cool for about 10 minutes before you slice them to help prevent crumbling.
    • Use a sharp serrated knife to get the cleanest cuts.
    • Once the cookies are done baking, turn off the oven and but leave them in for up to 20 minutes to really draw out the last bit of moisture. This will give you a nice crisp biscotti perfect for dunking!

    Storage

    Store the biscotti in an airtight container in a cool place.

    They should be good for about 2 weeks.

    Biscotti can also be frozen for longer storage, up to 6 months.

    More Desserts You'll Love!

    Pineapple Cream Pie

    Double Chocolate Pretzel Cookies with Caramel Drizzle

    Lemon Bars

    The Ultimate Chewy Chocolate Chunk Cookies

    Chocolate Covered Pecans

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    📖 Recipe

    Pile of cranberry orange biscotti.

    Cranberry Orange Biscotti

    Alicia
    Studded with bits of chewy dried cranberries and a subtle hint of orange and cinnamon, you'll love dunking these cookies in your coffee.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Cookies, Dessert, Snacks
    Servings 26 Cookies

    Equipment

    Microplane
    Serrated Knife

    Ingredients
      

    • 2 ¼ cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • 1 ½ teaspoons cinnamon
    • ½ teaspoon fine sea salt
    • ½ cup 1 stick unsalted butter, softened
    • ¾ cup sugar
    • 2 large eggs
    • 2 teaspoons vanilla
    • Zest from one orange
    • 1 tablespoon orange juice
    • ½ to ¾ cup dried cranberries finely chopped

    Instructions
     

    • Move the top rack into the top ⅓ of the oven. Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
    • In a bowl, combine the flour, baking powder, cinnamon, and salt.
    • In a large bowl, cream together the butter and sugar. Then, mix in the eggs, vanilla, orange zest, and orange juice.
    • Mix the dry ingredients into the wet ingredients, just until combined.
    • Using a rubber spatula, mix in the chopped cranberries.
    • Dump the dough out onto a lightly floured surface. Cut the dough into 2 equal pieces and roll each one out into logs about 10 inches long and 1 ½ inches around.
    • Transfer the logs to the parchment-lined baking sheet. Gently press down the tops to create slightly flatter logs.
    • Bake the biscotti logs for 30 minutes. They should be lightly brown and a bit firm but still soft enough to slice.
    • Allow the logs to cool for 10 minutes before slicing to prevent crumbling. Cut across the logs to create ½ inch thick slices. Place the cookies cut side down on the parchment-lined baking sheet. Bake for 10 minutes, flip, and bake for another 10 minutes.
    • Turn the oven off but leave the cookies in the oven for up to 20 minutes to finish drying them out. Allow them to cool on a wire rack.
    • Store the cookies in an airtight container for up to 2 weeks.

    Notes

    • Zest the orange before slicing it open for the juice.
    • Make sure to chop the cranberries. If they are left whole, it can create weak spots in the cookies that result in them breaking or crumbling.
    • I used ¾ cup chopped cranberries for this recipe, which resulted in cookies with quite a bit of cranberry bits in them. You can reduce the amount to ½ cup if you want bigger areas of cookie without cranberries.

    Nutrition

    Serving: 1cookieCalories: 107kcalCarbohydrates: 16gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 24mgSodium: 103mgPotassium: 22mgFiber: 0.5gSugar: 8gVitamin A: 132IUVitamin C: 0.3mgCalcium: 20mgIron: 1mg
    Tried this recipe?Mention @ThisHomeKitchen or tag #thishomekitchen so I can see your photos!

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    47 shares
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    Reader Interactions

    Comments

    1. The Tattooed Momma

      November 08, 2021 at 10:49 am

      These looks so good I cannot wait to make these.

      Reply
      • Alicia

        November 08, 2021 at 3:51 pm

        Awe thanks! Hope you like them!

        Reply

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    Hi! I'm Alicia. I'm the recipe developer behind This Home Kitchen. Here, you'll find easy, cozy, family-pleasing recipes to help you bring your loved ones around the table.

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