cranberry-orange biscotti

Biscotti are one of my go-to homemade gifts and when you start with a solid base recipe, the flavor variations are endless. Whether you crave double chocolate, classic almond, orange-pecan, or cranberry-orange, a jar filled with biscotti is always appreciated.

Cranberry-Orange Biscotti | Tutti Dolci

The light and crunchy cookies are laced with fresh orange juice and zest; a splash of brandy brings out the bright citrus flavor. Decked with a white chocolate drizzle and jeweled cranberries, these biscotti are holiday perfect.

Cranberry-Orange Biscotti | Tutti Dolci

Cranberry-Orange Biscotti
3/4 cup sugar
1/2 cup unsalted butter, melted
Zest of 1 orange
1 1/2 Tbsp orange juice
1 1/2 Tbsp brandy
3 large eggs
2 3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup dried cranberries

4 ounces white chocolate, chopped
1/4 cup dried cranberries, chopped

Combine sugar, butter, orange zest, orange juice, and brandy in a large bowl, stirring until smooth. Whisk in eggs one at a time. Stir in flour, baking powder, and salt until incorporated; fold in cranberries. Cover dough and chill for 30 minutes.

Preheat oven to 350°F and line a large baking sheet with parchment paper. Using moistened hands, shape dough into 2 (10-by-4-inch) loaves on prepared baking sheet. Bake for 22 minutes or until pale golden. Transfer loaves to a wire rack and cool for 15 minutes.

Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheet; bake 9 minutes. Turn slices over and bake for 9 minutes more or until golden. Cool completely on wire racks.

Line a rimmed baking sheet with parchment paper. Place chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Use a fork to drizzle chocolate over biscotti and top with cranberries; chill in the refrigerator for 15 minutes to set chocolate. Store at room temperature in an airtight container up to a week.

Yield – 30 biscotti
Calories – 125 (per biscotto)
Carbs – 16

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  1. Beautiful, tasty and inspiring. I have been wanting to try making biscotti, but still have not attempted it. Need to change that and your biscotti has got me tempted! 🙂 Have a good week, Laura!!

  2. The white chocolate drizzle has captured my holiday baking imagination! A most lovely photo Laura! Going shopping today to stock up on sugar, flour and butter and begin the baking frenzy!

    1. Hi Laura, I’d just swap the brandy with additional orange juice and add a teaspoon of vanilla extract. Hope that helps! 🙂

  3. Beautiful biscotti, Laura! But, don’t hate me…although you and Ashley (Baker by Nature) posted your cranberry and orange biscotti recipes, I am still going to post mine, LOL! I’ve got 3 biscotti recipes planned for the blog…if I have time! 🙂 Love your styling and photography here…with all the drizzle and extra cranberries. So pretty! Thanks for sharing, girl. Pinning everywhere! xo