If you’re on the lookout for a delightful treat that combines vibrant citrus notes with the tart punch of berries, this Orange Cranberry Biscotti Recipe will become your new favorite. Crisply baked twice for that perfect crunch, these biscotti marry the warmth of orange zest with bursts of tart cranberries, creating an irresistible cookie that’s perfect for dipping into your morning coffee or afternoon tea. Whether you’re looking to brighten your dessert table or whip up a thoughtful handmade gift, this recipe delivers a harmonious blend of flavors and textures that feel both festive and comforting.
Ingredients You’ll Need
Gathering the right ingredients is the first joyful step to making these luscious biscotti. Each item is simple yet plays a vital role in crafting the perfect balance of flavor, texture, and aroma in your Orange Cranberry Biscotti Recipe.
- Cranberries (2/3 cup): Fresh or thawed, these provide that tangy burst that contrasts beautifully with the sweet dough.
- Eggs (2): The binder that brings everything together with structure and richness.
- Sugar (1 cup): Sweetness to balance the tartness of cranberries and enhance the orange flavor.
- Unsalted butter, melted (4 tablespoons): Adds depth and moistness to the dough without overwhelming the other flavors.
- Orange liqueur, such as Cointreau (2 teaspoons): Boosts the citrus dimension, giving the biscotti a subtle, grown-up twist.
- Orange zest from 1 large orange: The heart of the orange flavor, releasing fragrant oils and brightness.
- Vanilla extract (1/2 teaspoon): Rounds out the flavor profile with a warm, floral note.
- Flour (2 cups): The base that provides structure and crunch once baked.
- Baking powder (2 teaspoons): Helps give the biscotti just the right lift and texture.
- Kosher salt (1/4 teaspoon): Enhances all the flavors, balancing the sweetness and tartness perfectly.
How to Make Orange Cranberry Biscotti Recipe
Step 1: Prepare Your Oven and Workstation
Start by preheating your oven to 325° F. Next, take a piece of parchment paper the size of your sheet pan and draw two 8-by-3-inch rectangles with at least 3 inches between them. Flip the parchment over so the drawing is on the underside—this will serve as a helpful guide for shaping your biscotti dough later.
Step 2: Soften the Cranberries
Bring water to a rolling boil, then pour it over your cranberries in a heatproof bowl. Let them rest for 5 minutes to soften, ensuring they won’t dry out or scorch during baking. Drain well and gently pat dry to remove any excess moisture. This step keeps your orange cranberry biscotti moist and prevents soggy spots.
Step 3: Whisk Together the Wet Ingredients
In a large mixing bowl, whisk the eggs until smooth. Add the sugar and whisk thoroughly until the mixture looks pale and well combined. Stir in the orange liqueur, freshly grated orange zest, vanilla extract, and melted butter. Whisk again until this flavorful blend is homogeneous and invitingly fragrant.
Step 4: Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and kosher salt. This ensures even distribution and prevents clumps, paving the way for a consistent texture in your biscotti.
Step 5: Bring It All Together
Carefully add the dry ingredients to the wet mixture. Use a rubber spatula to fold everything together until just combined—no more streaks of flour should remain. Then gently fold in the cranberries, being mindful not to break up their lovely texture.
Step 6: Shape the Dough
Divide the sticky dough into two equal portions. Transfer each portion onto the prepared parchment rectangles. Using well-floured hands (because the dough is wonderfully sticky), press each half into a flat rectangle, following the guide beneath the paper. This shaping is key to getting even biscotti slices later on.
Step 7: The First Bake
Pop your sheet pan into the oven and bake for about 25 minutes. You’re looking for a golden-brown color and slight cracking on top, a sign your biscotti logs are well set and ready for the next step.
Step 8: Cool and Slice
Remove the biscotti from the oven and allow them to cool for at least 30 minutes. This resting time firms up the dough and makes slicing easier. Using a serrated knife, carefully cut the logs into 1/2 to 1 inch thick pieces. Transfer the cut biscotti back onto the sheet pan with one cut side facing up and the other down for even toasting.
Step 9: The Final Toast
Bake the biscotti an additional 15 minutes, then flip each piece and bake for another 15 minutes until they develop a lovely golden-brown hue all around. Allow them to cool completely on a wire rack—this final crunch is what makes them so addictive.
How to Serve Orange Cranberry Biscotti Recipe
Garnishes
While these biscotti shine on their own, a light dusting of powdered sugar or a drizzle of melted white chocolate adds a pretty finishing touch and a bit of sweetness. You can also roll the ends in finely chopped pistachios for a pop of color and crunch.
Side Dishes
Pair your Orange Cranberry Biscotti Recipe with a bright cup of Earl Grey tea or a freshly brewed latte. The citrus notes in the tea beautifully complement the orange in the biscotti, while the warm coffee balances the tart cranberries for an indulgent experience.
Creative Ways to Present
Arrange these biscotti in a festive glass jar tied with a ribbon for a charming gift, or serve them stacked on a rustic wooden board alongside bowls of mixed nuts and fresh seasonal fruit. Their bright colors and crispy texture invite bites any time of day.
Make Ahead and Storage
Storing Leftovers
Store your biscotti in an airtight container at room temperature. They will stay crisp and fresh for up to two weeks, making them perfect for enjoying gradually or sharing throughout the holiday season.
Freezing
If you want to make a big batch, biscotti freeze wonderfully. Place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to three months without losing their delightful crunch.
Reheating
To revive their crispness after freezing or several days in storage, simply warm biscotti in a low oven (about 300° F) for 5 to 7 minutes. This little trick will refresh their delightful texture and aroma like they were freshly baked.
FAQs
Can I substitute dried cranberries instead of fresh?
Absolutely! Dried cranberries are a convenient alternative and will give a chewier texture and concentrated sweetness. Consider soaking them briefly in warm water or orange juice for a few minutes to plump them up before folding into the dough.
Is it necessary to use orange liqueur?
While the orange liqueur adds a lovely depth to the citrus flavor, you can omit it if you prefer. Simply increase the amount of orange zest slightly and add a teaspoon of orange juice or a touch of orange extract to keep the brightness.
How thick should I slice the biscotti after the first bake?
A thickness between 1/2 inch and 1 inch works best. Thinner slices will be crisper, while thicker slices offer a bit more chew. Just be sure to slice evenly so they toast consistently during the second bake.
Can I make these biscotti gluten-free?
With the right substitute flour blend, you can create a gluten-free version. Look for a blend formulated for baking and one that includes xanthan gum for structure. The texture might be slightly different, but the flavors remain delightful.
What’s the best way to ensure cranberries don’t get soggy?
Soaking cranberries briefly in boiling water and then drying them thoroughly helps prevent sogginess. Also, gently folding them into the dough rather than mixing vigorously keeps their shape intact.
Final Thoughts
If you’re ready to brighten your baking repertoire, this Orange Cranberry Biscotti Recipe is a wonderful choice. Its crisp edges, juicy bursts of cranberry, and lively orange aroma make it a crowd-pleaser year-round. I can’t wait for you to taste the magic—baking and sharing these biscotti is truly a joyful experience worth savoring.
