Cranberry-Orange Biscotti

Cranberry-Orange Biscotti recipe
cranberry-orange biscotti photo by carmen troesser


  • 4 Tbsp. cold, unsalted butter, cut into 4 pieces
  • ¾ cup sugar
  • 2 eggs
  • Zest of 1 orange, about 1 Tbsp.
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1 tsp. baking powder
  • ½ tsp. Kosher salt
  • 1 cup dried cranberries
  • Turbinado sugar for topping, optional


  •  Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

• Using an electric mixer on medium, beat the butter and sugar together until creamy, about 4 minutes. Add the eggs, orange zest and vanilla extract. Mix on low until incorporated and then increase speed to medium, and continue beating until well combined, about 2 minutes.

• In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients and mix on low speed until combined, scraping down the sides of the bowl as needed. Stir in the dried cranberries.

• Divide the dough in half and shape each half into a ball. Use your hands to shape each ball into an 8-inch log. Place the logs on the prepared baking sheet and use your hands to gently and evenly flatten them to about ¾-inch thick. Sprinkle the logs with turbinado sugar, if desired.

• Bake until lightly golden and the center of the logs are almost firm but bounces back when touched, 20 to 25 minutes. Let cool on the baking sheet 30 minutes.

• Use a sharp knife to cut the logs crosswise on the diagonal into ¾-inch thick biscotti, pressing straight down with the knife rather than sawing. Place the biscotti cut side down on the baking sheet (they should all fit on one sheet). Bake until dry, 12 to 16 more minutes. The centers of the cookies will still be slightly soft, but will crisp as they cool.