Cranberry Orange Biscotti
Published Oct 16, 2026
Homemade cranberry orange biscotti with fresh orange zest and chewy cranberries baked into a crispy cookie. Simple and freezer-friendly!
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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. 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, making homemade biscotti really does become second nature. I use orange zest and dried cranberries, and sometimes I dip one end in white chocolate! Sooo good!
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I tried orange juice because I wanted to really taste the orange, but it made the dough too wet. I already had a biscotti dough I liked, so I wasn’t about to keep adding flour and changing everything just to get some juice in there. I went back to zest, and it still had plenty of orange flavor.
I also tried fresh cranberries. Too much moisture again. Between those and the orange juice, I was getting pretty far from the dough I’d started with. I liked it better with dried cranberries, so I kept those.
Happy Cooking!
– Yumna
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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
These step-by-step photos walk you through how to make Cranberry Orange Biscotti. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Cranberry Orange Biscotti recipe below
1. Combine the Sugar, Eggs, and Orange Zest
Add the two whole eggs to a large bowl along with the granulated sugar and zest from one orange. Save the extra egg white for later.
2. Whisk in the Vanilla and Ginger
Beat the mixture by hand until it turns pale yellow and looks slightly foamy, then stir in the vanilla extract and ground ginger.
3. Add Flour & Cranberries
Sift the flour, baking powder, and salt together. Add the dry ingredients and cranberries to the egg mixture.
4. Mix the Biscotti Dough
Use a wooden spoon to bring everything together until there are no dry streaks of flour. The dough will be thick and sticky.
5. Transfer the Dough
Line the baking sheet with parchment paper and lightly flour the surface before adding the dough. Sprinkle a little more flour over the top to make it easier to handle.
6. Shape the Biscotti Log
Form the dough into an even rectangle, about 4 inches wide and 14 inches long. Add a little more flour as needed to keep it from sticking while shaping.
7. Brush with Egg White
Lightly beat the egg white, then brush it on top of the dough. Sprinkle with granulated sugar and bake.
8. Bake the biscotti
The first bake should leave the loaf set and lightly golden on top. Carefully slide the parchment paper with the baked loaf onto a cutting board.
9. Slice and Bake Again
Using a serrated knife, cut the dough into equal slices. Spread the biscotti on a sheet pan and bake again, flipping them halfway through.
10. Cool Completely
Let the biscotti cool all the way before serving or storing. They’ll firm up and become crispier as they cool.
Full Cranberry Orange Biscotti Recipe
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.
Troubleshooting
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.
Comments
loved the recipe and easy to follow instructions
That’s awesome! So nice to hear you loved the recipe, Fatima!