Cranberry Orange Biscotti
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These cranberry orange biscotti with hazelnuts are delightfully crispy, delicious, and so addictive. Make a big batch, they keep very well, and make a terrific Christmas homemade gift.
And they are absolutely fantastic for dunking!
After sharing the classic cantucci with almonds, chocolate chip biscotti, or lemon biscotti, today I’m sharing another delicious biscotti recipe that we LOVE.
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The recipe is quite similar to this cranberry biscotti with pistachios, but it features plenty of orange flavor that pairs beautifully with the cranberries’ sweetness and cinnamon. I’ve also added toasted hazelnuts… because I’m obsessed with nuts. But you’re welcome to skip them for a totally nut-free biscotti recipe if you wish.
The recipe is quite simple: the dough is shaped into logs, baked, then sliced and baked again to provide a dry, crispy texture. Hence, the name biscotti, which means twice (bis) cooked (cotti).
And biscotti are perfect for dunking, as they absorb perfecly your coffee, tea, or vin santo (a delicious Italian dessert wine), without falling apart instantly. Trust me, they are so addictive.
And since the Christmas holidays are just around the corner, I thought I would share these wonderful cranberry-orange biscotti, which are festive, delicious, and great for sharing.
List of the ingredients
- Dried cranberries
- All-purpose flour
- Eggs
- Butter
- Orange + vanilla extract
- Honey
- Cinnamon
- Baking powder
- Salt
How to make cranberry orange Biscotti
(Note: this is a quick description; the full recipe is at the bottom of the page.)
- Using a stand mixer or hand-electric mixer, beat eggs and sugar.
- Reduce the speed and add the butter, vanilla, honey, and zest.
- Next, flour with baking powder, salt, and cinnamon.
- Finally, add cranberries and hazelnuts and mix until combined.
- Shape the dough into logs and place them on a large baking sheet.
- Brush each biscotti log with an egg wash. This step is optional, but it’s great to add a shiny, golden color.
- Bake for 30 minutes until golden brown and firm.
- Remove the baking sheet from the oven and reduce the temperature.
- Cut the logs diagonally. Return the slices to the baking sheet for a second bake, 10 minutes on each side, until they get the perfect texture!
Recipe notes
orange cranberry Biscotti ingredients
Flour: You’ll need regular all-purpose flour/plain flour and baking powder.
Eggs: To provide structure. If you wish to give biscotti as a homemade gift, I recommend brushing the logs with an egg wash for a beautiful finish.
Sugar: For my biscotti recipes, I find that any brown or white sugar with fine granules work well and dissolve quickly into the dough. Powdered sugar/confectioner’s sugar are also excellent.
Butter: This biscotti recipe only calls for 2 Tbsp of unsalted butter and strikes the perfect balance to make perfectly crunchy biscotti, not too hard.
Cranberry + Pistachios: The combination of nuts and dried fruit is fantastic. You need unsalted, whole pistachios and dried cranberries.
Flavor: In addition to honey and vanilla, the recipe uses plenty of orange zest and a touch of cinnamon, which pair so well with cranberries.
TIPS FOR PERFECT BISCOTTI
- Don’t over-bake, or biscotti will be rock-hard!
- Wet your hands to prevent the dough from sticking.
- Make sure the two logs have the same size and shape.
- Allow room between the two logs—they spread in the oven.
- Brush the logs with beaten egg for a beautiful finish.
- Slice the logs when they’re still warm—not hot, to avoid crumbling!
- Use a sharp knife for clean cuts – I use a chef’s knife, not a serrated one.
- Try to get uniformly sized biscotti.
Storage tips
They keep very well for about 2 weeks when stored in an airtight container (these types of metal tins are best for storing biscotti!). Although they don’t go bad after 2 weeks, we prefer to consume them when they’re crunchy and fresh.
More cookies & biscotti…
For more cookie recipes, check out this list of Christmas cookies.
Below are a few of our favorites:
- Fig cookies (Italian cucciddati)
- Chocolate orange cookies
- 1-bowl Orange chocolate cookies
- Vegan almond biscotti
- 4-ingredient coconut cookies
- Chocolate biscotti
If you make this cranberry orange biscotti recipe, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
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Cranberry Orange Biscotti
Ingredients
- 1 medium-sized egg
- 1 egg yolk
- ½ cup + 2 Tbsp (125 grams) sugar
- 2 tablespoons (30 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
- 2-3 medium-sized orange zest
- 1 tablespoon honey
- 2 cups + 1 Tbsp (260 grams) all-purpose flour
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ⅛ teaspoon fine salt
- 1 cup (100 grams) toasted hazelnuts (optional)
- 1 ¼ cup (160 grams) dried cranberries
Optional
- 1 egg (to brush the biscotti logs)
- 3 tablespoon coarse pearl sugar
Instructions
- Preheat the oven to 360°F/180°C and line a baking sheet with parchment paper or a silicone mat. In a separate bowl, stir flour, salt, cinnamon, and baking powder until combined. Set aside.
- Using a stand mixer fitted with a whisk attachment or an electric beater (or a whisk), beat 1 egg, egg yolk, and the sugar at medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed and gradually add the melted butter, then vanilla, honey, and orange zest. Mix until combined.
- Add the dry ingredients in a few steps, with the motor running, not all at once. Scrape down the sides and bottom of the bowl as needed during this step. Next, add the cranberries and hazelnuts, mix until well combined and evenly distributed.
- Remove the dough from the bowl using a rubber spatula, transfer it to a work surface, and shape it into 2 or 3 equal logs (possibly the same size and shape). If the dough is sticky, don't add any flour; simply wet your hands to handle it.
- Place the logs on the prepared baking sheet well apart (they will spread once in the oven). Press gently with your hands, flattening them a little bit. For a shiny finish, I recommend brushing the logs with a beaten egg (you need about half egg, not all of it).
- First bake: Bake In the preheated oven for 25-30 minutes until firm and golden.
- Remove the baking sheet from the oven, place it on a rack, let it cool for about 10 minutes, and reduce the oven temperature to 250℉-120℃.
- Transfer the logs to a cutting board, and using a sharp knife with a sewing motion, slice the logs diagonally into about ½-inch thick slices (or thicker, if desired).
- Second bake: Return the biscotti slices to the baking sheet, cut side up, and bake them again for 10 minutes per side, a total time of 20 minutes. You can prolonge this time in the oven a little bit to make them crispier (but keep an eye on them – you don't want them too brown or hard).
- Let the cranberry pistachio biscotti cool. They keep well in an air-tight container or metal tin for about 2 weeks. Enjoy with your fav cups of tea, coffee, or dessert wine!
