Cranberry orange biscotti cookies are crunchy on the outside, soft on the inside, and so delicious when they are dunked in a hot espresso!
Cranberry orange biscotti
You are in for a treat!! Cranberry orange biscotti cookies are exactly what you need to go with your piping hot espresso coffee. These Italian cookies are crunchy on the outside, soft on the inside, and super delicious!
Biscotti is the plural for these cookies. Biscotti means twice baked in Italian, which described the baking method behind these scrumptious coffee cookies. The log of cookie dough is cooked for the first round, then it is cut into individual cookies and baked a second time.
The twice baked cooking method results in a dry cookie that is perfect for dunking in coffee or the Italian sweet wine, Vin Santo. Once dunked in liquid, they become soft, delicate, and borderline addicting!
Every holiday I make these cranberry orange biscotti, it’s our little Italian tradition. I’ve caught Cortland sneaking a whole plate off of the counter because he just loves them so much!
Cranberry orange biscotti ingredients
- All purpose flour– Unbleached all purpose flour is perfect for this recipe. I love using King Author flour.
- Baking powder– Using baking powder ensures these cookies rise.
- Salt– Add a pinch of salt to enhance the flavor of these cookies.
- Salted butter– Butter is whipped to make it fluffy and create a perfect biscotti dough.
- Granulated sugar– Butter and sugar is whipped until it is fluffy and light.
- Orange zest– A navel orange is zested to add the orange flavor to these cranberry orange biscotti.
- Dried cranberries– Ocean Spray dried cranberries are perfect for this recipe!
- Vanilla extract– I love using my homemade vanilla extract for all my baked goods!
Flour your work surface
After you make the biscotti dough, dump it out on a floured work surface. The dough will be wet and sticky, but coating it lightly in flour will make it much more manageable. This way, you can shape the biscotti into a log much more easy!
Don’t forget the egg wash
Before you pop the biscotti log into the oven for the first bake, make sure you brush the log with egg wash. After it is brushed with egg wash, sprinkle the log generously with more granulated sugar.
The egg wash and sugar creates a beautiful sheen on top of the biscotti and adds an additional layer of sweetness. So good!
How to make cranberry orange biscotti
- Mix the dough. Place the room temperature butter and sugar in a stand mixer with a paddle attachment. Whisk the mixture until it is light and fluffy. Add one egg at a time, allowing the egg to be fully incorporated before adding the next. Add the orange zest and vanilla extract. In a separate bowl, whisk together the flour, salt, and baking powder. Slowly add the flour mixture to the butter mixture while it’s slowly whisking until it is just combined. Stir in the dried cranberries.
- Shape the log. Line a baking sheet with parchment paper and preheat the oven to 325 degrees. Lightly flour your work surface, then dump the dough out onto it. Shape the dough into a 12 inch log. Place the log on the baking sheet. Press the log with your hands so it is about 3-4 inches wide.
- First bake. Place the baking sheet in the oven and bake for 40 minutes. Remove the biscotti log from the oven and allow it to cool for ten minutes. Slice the biscotti into sliced that are 1 inch thick. Place the biscotti slices on their side.
- Second bake. Preheat the oven to 350 degrees. Place the biscotti back in the oven for another 10-15 minutes. Allow them to cool for 5-10 minutes. Mangia!
How to store cranberry orange biscotti
In the freezer
You can easily freeze biscotti until you are ready to eat them! Allow them to cool to room temperature then place them in an airtight container in the freezer. Biscotti will stay good in the freezer for up to three months.
To thaw the biscotti, take them out of the freezer and place them on a plate. Allow them to come to room temperature. It’s important to take them out of the container so the condensation will not ruin the cookies.
On the counter
Biscotti are dry cookies that are meant to stay good for an extended amount of time. Biscotti were taken on long voyages and battles by Roman legions. Trust me, they can stay on your counter for longer than they will last in your home.
Place the biscotti in an airtight container and place them on your counter. Easy, right?
Cranberry Orange Biscotti
- 1/4 cup salted butter room temperature
- 3/4 cup granulated sugar
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 2 eggs room temperature
- 2 1/4 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dried cranberries
- 1 egg white
- 1 tbsp water
- 1/4 cup granulated sugar
- Make the batter. Preheat the oven to 325 degrees. Place the butter and sugar in the mixing bowl and beat until it is light and fluffy. Add the orange zest and vanilla extract and mix to combine. Add the eggs one at a time, making sure to fully incorporate before adding the next. In a separate mixing bowl, whisk together the flour, baking powder, and salt. Add the flour mixture slowly to the butter mixer while mixing on low speed. Mix until just combined. Stir in the cranberries with a spatula.
- Shape the log. Lightly flour your work surface. Dump the dough out, then shape into a 12 inch log. Place the log on the parchment paper lined baking sheet, then pat the log down until it is 3-4 inches wide.
- Apply the egg wash. Whisk the egg white and water in a bowl until there are small bubbles. Brush the egg wash on the biscotti log. Sprinkle the sugar on top.
- First bake. Place the biscotti in the oven and bake for 40 minutes. Remove it from the oven and allow it to rest for 10 minutes. Preheat the oven to 350 degrees.
- Slice the biscotti and bake again. Cut the 1 inch biscotti slices using a sharp knife. Place the biscotti on its side and bake again for 10-15 minutes. Remove them from the oven and allow them to cool for 5 minutes.
- Serve. These biscotti cookies are great with hot coffee, tea, or Vin Santo. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.