Cranberry Orange Biscotti: 3 Best Recipes for Easy Baking

Introduction to Cranberry Orange Biscotti

Welcome to the delightful world of **Cranberry Orange Biscotti**! These twice-baked Italian cookies are famously crisp, perfect for dunking in coffee or tea, and their vibrant cranberry-orange flavor combination is simply irresistible. Whether you’re a seasoned baker or just starting, this guide offers three fantastic recipes to suit every preference.

Get ready to fill your kitchen with the enticing aroma of citrus and cranberries. We’re here to make your baking journey enjoyable and delicious, transforming simple ingredients into memorable treats. For more baking inspiration, Read our in-depth guide here.

Why These Cranberry Orange Biscotti Recipes Are the Best

We believe these particular **Cranberry Orange Biscotti** recipes stand out for several reasons. They are designed for both ease and exceptional flavor, ensuring a successful bake every time. You’ll find options for classic, gluten-free, and vegan dietary needs, making sure everyone can enjoy this delightful treat.

Each recipe balances the tartness of cranberries with the bright zest of orange, creating a harmonious and addictive flavor profile. Plus, biscotti are wonderful for holiday baking and gift-giving, making them a versatile addition to your repertoire. For more tips on Italian cookies, check out resources like King Arthur Baking’s Italian cookie collection.

Recipe 1: Classic Cranberry Orange Biscotti

This traditional recipe delivers the quintessential crisp texture and rich flavor you expect from homemade biscotti. It’s a fantastic starting point for anyone new to biscotti baking.

Ingredients for Recipe 1

2 cups (240g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon orange zest (from 1 large orange)
1 cup (120g) dried cranberries

Instructions for Recipe 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dried cranberries.
Divide the dough in half. On the prepared baking sheet, shape each half into a log about 10-12 inches long and 2-3 inches wide. Leave space between logs.
Bake for 25-30 minutes, or until golden brown and firm to the touch.
Remove from the oven, reduce temperature to 300°F (150°C). Let the logs cool on the baking sheet for 10-15 minutes.
Carefully transfer the logs to a cutting board. Using a serrated knife, slice each log diagonally into 1/2-inch thick slices.
Place the sliced biscotti cut-side down back onto the baking sheet.
Bake for another 10-15 minutes, flipping halfway through, until dry and crisp. Let cool completely on a wire rack.

Recipe 2: Gluten-Free Cranberry Orange Biscotti

Enjoy the same great flavor and crunch with this gluten-free version of **Cranberry Orange Biscotti**. It uses a gluten-free flour blend to ensure everyone can indulge in this treat.

Ingredients for Recipe 2

2 cups (240g) gluten-free all-purpose flour blend (with xanthan gum)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon orange zest
1 cup (120g) dried cranberries

Instructions for Recipe 2

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dried cranberries. The dough might be slightly stickier than traditional.
Divide the dough in half. On the prepared baking sheet, shape each half into a log about 10-12 inches long and 2-3 inches wide. Wetting your hands slightly can help.
Bake for 28-35 minutes, or until golden brown and firm.
Remove from the oven, reduce temperature to 300°F (150°C). Let the logs cool on the baking sheet for 10-15 minutes.
Carefully transfer the logs to a cutting board. Using a serrated knife, slice each log diagonally into 1/2-inch thick slices.
Place the sliced biscotti cut-side down back onto the baking sheet.
Bake for another 12-18 minutes, flipping halfway through, until dry and crisp. Let cool completely on a wire rack.

Recipe 3: Vegan Cranberry Orange Biscotti

This vegan version of **Cranberry Orange Biscotti** is just as delicious and satisfying, using plant-based alternatives without compromising on taste or texture.

Ingredients for Recipe 3

2 cups (240g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) vegan butter, softened
3/4 cup (150g) granulated sugar
2 “flax eggs” (2 tablespoons ground flaxseed meal + 6 tablespoons water, mixed and rested for 5 mins)
1 teaspoon vanilla extract
1 tablespoon orange zest
1 cup (120g) dried cranberries

Instructions for Recipe 3

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the flax eggs and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened vegan butter and granulated sugar until light and fluffy.
Beat in the flax eggs one at a time, then stir in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dried cranberries.
Divide the dough in half. On the prepared baking sheet, shape each half into a log about 10-12 inches long and 2-3 inches wide.
Bake for 25-30 minutes, or until golden brown and firm to the touch.
Remove from the oven, reduce temperature to 300°F (150°C). Let the logs cool on the baking sheet for 10-15 minutes.
Carefully transfer the logs to a cutting board. Using a serrated knife, slice each log diagonally into 1/2-inch thick slices.
Place the sliced biscotti cut-side down back onto the baking sheet.
Bake for another 10-15 minutes, flipping halfway through, until dry and crisp. Let cool completely on a wire rack.

Tips for Perfect Biscotti Every Time

Achieving perfect biscotti is easier than you think with a few key tips. Don’t overmix the dough, as this can lead to a tough texture. Always allow your biscotti logs to cool slightly before the second bake; this helps them firm up for cleaner slices.

For an extra touch, consider dipping one end of your cooled biscotti in melted white chocolate and sprinkling with additional orange zest or chopped pistachios. This not only adds flavor but makes them visually stunning.

Serving and Storage Suggestions

These Cranberry Orange Biscotti are best served with your favorite hot beverage—coffee, tea, or even a glass of milk. Their sturdy structure makes them ideal for dunking, absorbing just enough liquid to soften without falling apart.

Store your cooled biscotti in an airtight container at room temperature for up to two weeks. For longer storage, you can freeze them for up to two months. Simply thaw at room temperature before serving for a delicious treat anytime.

FAQ

Why are biscotti baked twice?

Biscotti are baked twice to achieve their characteristic dry, crisp, and hard texture. The first bake cooks the dough, and the second bake (after slicing) dries them out, making them ideal for dunking and giving them a longer shelf life.

Can I use fresh cranberries instead of dried?

While dried cranberries are traditional and hold their shape well, you can use fresh cranberries. If you do, consider tossing them with a tablespoon of flour before adding to the dough to prevent them from sinking. Be aware that fresh cranberries will add more moisture and tartness, potentially altering the texture slightly.

How can I prevent my biscotti from crumbling when I slice them?

To prevent crumbling, ensure the baked logs have cooled sufficiently (around 10-15 minutes) but are still warm. Use a sharp, serrated knife and a gentle sawing motion. If they’re too hot, they’ll be too soft; if too cold, they’ll be too brittle. A slightly damp cloth on the blade can also help reduce sticking.