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Orange Cranberry Biscotti on a plate.
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5 from 14 votes

Orange Cranberry Biscotti

Make the best Orange Cranberry Biscotti to enjoy with your cup of coffee! This traditional twice baked Italian cookie recipe has a famous crunchy texture and is very easy to make!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Italian
Servings: 16 cookies
Calories: 143kcal

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 4 tablespoons unsalted butter room temperature
  • 2 teaspoons orange zest
  • ½ teaspoon vanilla extract
  • 2 large eggs room temperature
  • cup dried cranberries

Instructions

  • Preheat the oven to 350˚F. Line a large baking sheet with parchment paper and set aside.
  • In a bowl, whisk 2 cups all-purpose flour, 2 tsp baking powder, and ¼ tsp salt, and set aside.
  • In a large mixing bowl, add 4 tbsp room temperature butter and ¾ cup granulated sugar. Using a hand mixer, beat it well until light and fluffy.
  • Then add 2 eggs, 2 tsp orange zest, and ½ tsp vanilla extract. Mix it again until well combined.
  • Add the dry ingredients to the wet ones. Using a mixer on a low speed, mix until just combined and don’t overmix!
  • Then using your hands, lightly knead the dough, so it all comes together in one bowl and cut it in half.
  • Form the dough on the baking sheet into two rectangle logs, about 8x4-inches. Bake for about 20-25 minutes, until the edges are lightly golden color and the top is set.
  • Then take it out of the oven and let sit on the counter for about 20 minutes to cool off.
  • When it’s cooled, using a sharp knife, cut the logs into ½ or ¾-inch slices.
  • Place them back on the baking sheet cut side down and bake again for another 10 minutes, turning them halfway through.

Notes

  • Don't slice while they are hot! Before you slice the pre-baked cookie logs, let them cool off for at least 20 minutes or more. If you cut them while still warm, they might crumble and lose the shape.
  • Use a sharp knife. When you slice the cookie log, make sure you use a sharp knife to get the clean cuts. A dull knife might break the tops of the cookies.
  • Baking. The longer you bake these cookies, the drier and crunchier they will be. Just make sure you don’t burn the edges.
  • How to Store? You can keep them on the counter in an air-tight container for up to 2 weeks.

Nutrition

Calories: 143kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 98mg | Potassium: 28mg | Fiber: 1g | Sugar: 13g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg