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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 classic almond, gingerbread, or cranberry-orange, a jar filled with biscotti is always appreciated. Recipe makes 24 cookies.
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.
More favorite biscotti recipes:
Did you try this Cranberry Orange Biscotti Recipe? Let me know by leaving a comment and rating below!
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Cranberry Orange Biscotti
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Golden and buttery cranberry-orange biscotti flavored with fresh orange juice and zest. Topped with white chocolate and dried cranberries! Recipe makes 24 cookies.
Ingredients
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
Topping
- 4 ounces white chocolate, chopped
- 1/4 cup dried cranberries, chopped
Instructions
- 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.
These are delicious and so easy to make. I bake them every December and give to neighbors. But I always save a few for myself!
That’s great to hear, thank you Malina!
This recipe sounds so good! Now I normally don’t keep brandy on hand, so what would be a viable substitute?
Hi Laura, I’d just swap the brandy with additional orange juice and add a teaspoon of vanilla extract. Hope that helps! 🙂