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Close-up view of three finished Orange Cranberry Biscotti angled on a wooden cutting board, drizzled with white chocolate and topped with bright orange zest sugar. Scattered dried cranberries surround the cookies.
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5 from 1 vote

Orange Cranberry Biscotti

Easy Orange Cranberry Biscotti delivers a crunchy, bakery-style cookie. Features bright orange and tart cranberry flavor, perfect for dipping into your favorite coffee or tea.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: biscotti, orange cranberry biscotti
Servings: 14 cookies
Author: Lisa Kerhin

Equipment

Ingredients

  • 6 tablespoons unsalted butter, softened
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon Taylor and Colledge Vanilla Bean Paste (or vanilla extract)
  • 3 tablespoons fresh orange zest (about 3 medium oranges)
  • 2 cups flour
  • 1 teaspoon baking powder
  • ¼ cup (heaping) dried cranberries, chopped
  • ¼ - ½ cup white candy melts melted
  • 1 tablespoon fresh orange zest (1 medium orange)
  • 1½ tablespoon sugar or granulated, for garnish

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Mix the sugar and orange zest in a small bowl using a fork. This will release the flavor into the sugar and will not clump when mixing.
  • In large mixing bowl, beat butter and the orange sugar mixture until combined.
  • Add in eggs and vanilla extract and mix until combined.
  • Whisk the baking powder with the floru and slowly add flour and baking powder to the wet ingredients, blending well after each addition.
  • With a rubber spatula or wooden spoon, fold in the chopped dried cranberries. *TIP: I like to coat the cranberries with a teaspoon of flour to help them not stick together.
  • On a parchment paper lined baking sheet, shape dough into a 12 inch by 4 inch log, patting evenly. TIP: Lightly coat hands with flour to help the dough not stick.
  • Bake for 25-30 minutes. Remove from oven and cool for 15 minutes.
  • Slice biscotti into ¾ inch slices with a sharp serrated knife.
  • Arrange cookies upright on baking sheet and return to oven. Bake an additional 20 minutes.
  • Remove and cool completely on a wire rack.
  • In small bowl mix zest of one orange with 1 tablespoon of sugar.
  • Melt the white chocolate wafers according to the package directions. Drizzle over on cooled biscotti and immediately sprinkle with orange sugar.
  • Allow to set (about 15 minutes). Store in air tight container.