Cranberry Orange Biscotti

These cranberry orange biscotti are crisp, sweet and citrusy with a drizzle of white chocolate. They’re perfect for snacking, gifting or dunking in coffee.

Also try Starbucks oat bars, chocolate sugar cookie cutouts, chocolate chip shortbread, and chocolate chunk pecan pie.

Why You’ll Love It

Bright citrus flavor: Orange zest and juice add fresh, fruity notes.
Perfect texture: Twice-baked for a crispy bite without being too hard.
Great for gifting: Wrapped up in bags or tins, they make a thoughtful treat.
Easy to make: Simple ingredients and steps you can follow easily.
Long-lasting: They store well and keep their crispness for days.

Cranberry Orange Biscotti Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Granulated sugar: Sweetens the dough and helps create a crisp texture.
Unsalted butter: Adds richness and a smooth mouthfeel.
Orange zest: Provides concentrated citrus aroma.
Orange juice: Enhances the fresh flavor of the zest.
Brandy: Adds warmth and a subtle depth to the flavor.
Eggs: Bind the dough and give structure.
All purpose flour: Forms the base of the biscotti dough.
Baking powder: Provides just enough lift for the first bake.
Dried cranberries: Add tart contrast to the sweet dough.
White chocolate: Melted for drizzling to finish the biscotti.
Chopped dried cranberries: Sprinkled on top for color and extra flavor.

How to Make Orange Biscotti with Cranberries

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the dough: Stir sugar, butter, zest, juice and brandy until smooth.
Add eggs and dry ingredients: Mix in eggs, flour, baking powder and salt.
Mix in cranberries: Fold in dried cranberries and chill the dough.
Shape and bake: Form into loaves and bake until golden.
Cool and slice: Let loaves cool, then slice into biscotti.
Bake again: Bake slices on both sides until crisp.
Drizzle with chocolate: Melt white chocolate and drizzle over cooled biscotti.
Add topping: Sprinkle with chopped cranberries while chocolate is soft.

Substitutions and Variations

Make it gluten free: Use a 1:1 gluten free flour blend.
Skip the brandy: Use extra orange juice instead.
Add nuts: Chopped pistachios or almonds add texture.
Try dark chocolate: Use dark instead of white chocolate for a richer twist.

Serving Suggestions

With a drink: Enjoy a boozy hot chocolate, dalgona whipped coffee or even a Starbucks pink drink with your biscotti (feel free to dunk, dunk and dunk some more!)
After dinner: Follow your steak au poivre or baked gnocchi Bolgonese with some of this delicious festive biscotti.
As a thoughtful gift: If you’re considering these cranberry orange biscotti this year, why not make extra? Wrapped in cellophane and tied with colourful ribbons, they make a great festive gift for friends and neighbors. It’s just as easy making a double or triple batch as making just the one and they last for weeks anyway.

How to Store Biscotti

Store: These will keep for up to 2 weeks in an airtight container. I find they stay extra crisp in a tin rather than a plastic container. Some wax paper between the layers helps keep the chocolate drizzle in place.
Freeze: Biscotti can be frozen for up to 3 months to help preserve their freshness and texture. You can freeze them after the first or second bake, but they must be completely cooled beforehand. For best results, freeze the cookies in a single layer first, then move them to a sealed container or freezer bag to avoid sticking or breakage.
Thaw: Let the biscotti come to room temperature while still inside the container to avoid condensation forming on the surface.