The aroma of fresh-baked Cranberry Orange Biscotti wafting through your kitchen is something truly special. As the heavenly scent fills the air, you can almost feel the taste of the sweet, tart cranberries balanced perfectly with zesty orange and the delightful crunch of hazelnuts on your palate. Each bite is a rewarding crunch that beckons you back for more. These biscotti not only look stunning but are perfect for those cozy winter days. Picture yourself enjoying them with a warm cup of coffee or tea, wrapped up in a blanket, savoring every morsel.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cranberry Orange Biscotti
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cranberry Orange Biscotti

Thinking back to family gatherings, I can’t help but smile remembering how these biscotti have become a staple during the holidays. I recall baking them alongside my grandma, her laughter and the gentle clink of baking trays blending seamlessly with the cheerful holiday music playing in the background. These remarkable Cranberry Orange Biscotti can become part of your cherished traditions, too. They are not just tasty treats; they’re a heartfelt connection to joyful moments. As the festive season beckons, it’s time to roll up your sleeves and make your own batch!

Why You’ll Love This Recipe

Simple & Quick: You can whip these up in just about an hour!
Irresistible Flavor: The combination of bright orange and tart cranberries is simply heavenly.
Eye-Catching Appeal: With their beautiful orange hue and the sparkle of pearl sugar, they look gourmet!
Flexible Serving: Perfect for holiday gift-giving or cozying up on a chilly day.
Diet-Friendly Options: Easily adapt them to be nut-free or even vegan if you like.

Ingredients You’ll Need

1 medium-sized egg: This binds the ingredients together for the perfect texture.
1 egg yolk: Adding an extra yolk enhances richness, making your biscotti soft in the center.
½ cup + 2 Tbsp (125 grams) sugar: Provides sweetness and a slight crispness.
2 tablespoons (30 grams) unsalted butter, melted: Gives a lovely buttery flavor and helps with chewy texture.
1 teaspoon vanilla extract: Adds warmth and complexity to the flavor profile.
2-3 medium-sized orange zest: Brightens the biscotti and adds essential oils for a fragrant touch.
1 tablespoon honey: Enhances sweetness while adding moisture.
2 cups + 1 Tbsp (260 grams) all-purpose flour: The base of your biscotti, providing the right structure.
½ teaspoon ground cinnamon: A hint of spice that complements the orange and cranberry beautifully.
1 teaspoon baking powder: Helps the biscotti rise and become airy.
⅛ teaspoon fine salt: Balances and enhances sweetness.
1 cup (100 grams) toasted hazelnuts (optional): Offers crunch and a nutty flavor, elevating the overall taste.
1 ¼ cup (160 grams) dried cranberries: The star ingredient that brings tartness and color.
1 egg (to brush the biscotti logs): Creates a shiny finish on the logs.
3 tablespoon coarse pearl sugar: Adds a festive sparkle and crunch to each bite.

How to Make Cranberry Orange Biscotti

Preheat and Prepare: First things first, preheat your oven to 360°F (180°C). Line a baking sheet with parchment paper or a silicone mat for easy clean-up. This is key to preventing the biscotti from sticking, ensuring that when they turn golden brown, they come off the baking sheet effortlessly.

Combine Dry Ingredients: In a bowl, whisk together the flour, salt, and baking powder until they’re well mixed. This step is crucial for even distribution of the baking powder and salt. Set it aside and let the ingredients rest for a moment as you focus on the wet components.

Whisk Wet Ingredients: Grab a stand mixer or an electric beater; beat together the egg, egg yolk, and sugar on medium-high speed for about two minutes until the mixture turns pale and fluffy. Gradually add the melted butter, vanilla extract, honey, and freshly grated orange zest. Don’t rush this step; it pays off in the final flavor!

Fold Together Gently: Now, it’s time to mix the dry ingredients with the wet ones. While the mixer is running at a lower speed, add the dry mixture little by little until everything is just combined. Your dough might be a bit sticky, but that’s perfectly fine! Gently fold in the cranberries and hazelnuts until evenly distributed. Use a rubber spatula for this step; it helps ensure everything gets mixed well.

Shape the Dough: Transfer the dough onto a lightly floured surface. Use your hands to shape it into two or three equal logs, each around 10 inches long. If the dough is too sticky, simply wet your hands rather than adding extra flour. This maintains the perfect moisture balance in the dough.

Prepare for Baking: Place your formed logs on the baking sheet, leaving enough space for them to spread. Gently flatten them a bit with your hands. Brush the tops with beaten egg half to give that beautiful shine when baked. It’s those little touches that make them look so special!

Bake Until Golden: Slide the baking sheet into the oven and let the logs bake for 25-30 minutes. You want them firm and golden brown, so keep an eye on them as they bake. Your kitchen will start to smell amazing, a sign that they are nearly ready!

Cool Down: Once they are baked to golden perfection, pull them out and let them cool on the rack for about 10 minutes. Meanwhile, reduce your oven temperature to 250°F (120°C). This lower temperature is perfect for the second bake.

Slice with Care: Transfer the cooled logs onto a cutting board. With a sharp knife, slice them diagonally into about ½-inch thick pieces. Use a gentle sawing motion; if you press too hard, they might crumble! If you prefer thicker biscotti, feel free to adjust the thickness.

Bake Again for Crunch: Arrange the slices back on the baking sheet, cut side up, and return them to the oven. Bake for an additional 10 minutes on each side, for a total of 20 minutes. If you want them extra crispy, feel free to leave them a bit longer, but keep a close watch to avoid over-browning.

Cool Completely: Once out of the oven, let the biscotti cool entirely on a wire rack. This step ensures a crunchy texture that makes these treats simply irresistible! Store them in airtight containers to keep them fresh.

Storing & Reheating

To keep your Cranberry Orange Biscotti fresh, store them at room temperature in an airtight container for up to two weeks. For longer storage, you can place them in the refrigerator, where they’ll last for about three weeks. If you want to save some for later, these biscotti freeze beautifully for up to three months. Just stack them in an airtight freezer bag. When you’re ready to enjoy them again, reheat briefly in a 250°F (120°C) oven for 5-10 minutes. This will help to restore their delightful crunch and revive their flavors.

Chef’s Helpful Tips

If your biscotti crumble during cutting, make sure to cool them adequately before slicing to maintain firmness.
Use room temperature eggs for a better emulsification when mixing with sugar.
If adapting the recipe, keep ratios similar to ensure the proper texture.
Want added depth? Try adding a teaspoon of almond extract along with the vanilla for a nutty twist!
Keep an eye on your biscotti during the second bake to avoid overly browned edges.

Your delightful Cranberry Orange Biscotti is not just a treat for yourself, but a way to share warmth and joy with family and friends. These cookies are perfect for holiday gifting or as an indulgent treat on chilly afternoons. Feel free to sprinkle your creativity into the recipe—whether it’s swapping in different nuts or even adding chocolate chips. Embrace this moment to enjoy your baking journey, and I hope these biscotti bring smiles and sweet memories to your home.

Recipe FAQs

Can I make this biscotti gluten-free?

Absolutely! For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure the blend contains xanthan gum to help bind the ingredients together. This will allow you to savor the same incredible flavors without the gluten.

How do I know when the biscotti are done?

The ideal texture you’re looking for is golden brown with a firm feel. You can gently tap the edge with your fingers; it should feel crunchy but not hard. The second baking also helps achieve that delightful crunch you’re after!

Can I use other nuts instead of hazelnuts?

Definitely! While toasted hazelnuts add a unique flavor, feel free to use almonds, pistachios, or even pecans. Just ensure that any nuts you use are finely chopped or roughly crushed to evenly distribute throughout the biscotti.

How should I store these biscotti for the best texture?

Store your biscotti in airtight containers at room temperature for optimal crispness. If you find them getting soft, a quick 5-10 minute refresh in a low oven will revive their crunchiness. Enjoy the deliciousness fresh from the oven or stored!