Cranberry Orange Biscotti
Published Dec 11, 2025
Homemade cranberry orange biscotti with fresh orange zest and chewy cranberries baked into a crispy cookie. Simple and freezer-friendly!
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Cranberry orange biscotti cookies are so good!
I started making these cranberry orange biscotti a few years ago, around the holidays, because I wanted to take my traditional biscotti recipe and add some winter flavor to it. They turned out better than the ones I used to buy at coffee shops. The dough is a bit sticky, but once you shape and slice it a couple of times, it becomes second nature. I usually make a double batch of this cranberry orange biscotti recipe, some to share and some to keep for my own coffee breaks throughout the week.
Happy Cooking!
– Yumna
Cranberry Orange Biscotti Ingredients
- Dried cranberries: I don’t recommend fresh cranberries for this recipe because they have more moisture and can make the biscotti soggy. For a slightly different taste, you can substitute dried cherries.
- Orange zest: Look for an orange that feels smooth and doesn’t have any blemishes. Here’s a quick tutorial on how to zest citrus.
- Dry ingredients: Granulated sugar, all-purpose flour, baking powder, and ground ginger.
- Wet ingredients: Eggs, egg white, and vanilla extract.
How to Make Cranberry Orange Biscotti
Cranberry Orange Biscotti Recipe
Video
Ingredients
- ¾ cup granulated sugar plus more for sprinkling
- 2 eggs at room temperature, plus 1 egg white, divided
- 1 orange zested
- pinch ground ginger
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup sweetened dried cranberries
Instructions
- Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk the sugar, 2 whole eggs, and orange zest together by hand until the mixture turns pale yellow, about 2 minutes. Mix in the ginger and vanilla extract until combined. In a separate medium bowl, sift the flour, baking powder, and salt together. Add the flour mixture and cranberries to the egg mixture and stir with a wooden spoon until everything has been incorporated.
- Lightly flour the prepared baking sheet and transfer the dough onto the baking sheet. The dough will be sticky; this is how you get the signature crunchy texture. Sprinkle a little flour on top of the dough, then form it into an even rectangle about 4 inches wide and 14 inches long, adding more flour as needed while you shape it.
- Lightly beat the remaining egg white, then brush it on the exposed surfaces of the dough. Sprinkle with granulated sugar and bake for 30 minutes.
- Remove from the oven and carefully slide the parchment onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices. Spread the slices out onto the baking sheet and bake again for 10 minutes, turning the cookies over halfway through baking time. Let cool completely and enjoy.
Equipment
Notes
- My Top Tip: Cut the dough with a serrated knife. Its tooth-like grooves saw cleanly through the crunchy biscotti crust without crushing the cookies.
- Storage: Store cranberry orange biscotti in an airtight container at room temperature for up to 4 weeks. If they lose their crunch, toast them in a 350°F oven for 5 minutes. I don’t recommend putting them in the fridge.
- Freezing: Freeze baked cranberry orange biscotti or biscotti dough for up to 3 months. For dough, shape into logs, wrap tightly, and store in an airtight container or freezer bag. Thaw the dough in the fridge overnight before baking, and thaw baked biscotti at room temperature before serving.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add more orange zest: Infuse your granulated sugar with orange zest for even more citrus flavor.
- Finish the biscotti with a glaze: Try my simple 3-ingredient glaze for an easy but festive topping.
- Or, dip them in melted white chocolate: I recommend using wafers or chips.
Recipe Tips
- Use room-temperature eggs. The yolks are softer at room temperature and easier to incorporate into the batter.
- Cut the dough with a serrated knife. Its tooth-like grooves saw cleanly through the crunchy biscotti crust without crushing the cookies.
- Flip the biscotti halfway through the second bake. This helps them get brown and crisp on both sides.
FAQs
Don’t worry, it’s supposed to be sticky! Citrus zest and dried fruit add moisture. Lightly flour your hands, work surface, and dough to make it easier to work with.
Let the log cool for 10–15 minutes after the first bake. If the dough is too hot, the cookies will crumble. But don’t wait too long, because if the dough is too cool, the cookies will be hard to slice.
The dough may have been too warm. Chill the dough for 20–30 minutes before shaping the log to help the cookies hold their shape during the first bake.
They’re meant to be crisp, but overbaking (especially during the second bake) can lead to rock-hard biscotti. Bake the cookies just until dry and lightly golden.
