Pin This cranberry orange cinnamon biscotti recipe transforms simple ingredients into elegant, crisp Italian cookies that pair perfectly with your morning coffee or afternoon tea. The combination of bright orange zest, tart cranberries, and warm cinnamon creates a festive flavor profile that's especially welcome during holiday seasons but delightful year-round.
I first developed this recipe when looking for something to serve at a holiday book club meeting. The moment I pulled the golden logs from the oven, my kitchen filled with the most incredible orange-cinnamon aroma. Now these biscotti have become my signature hostess gift during winter months.
Ingredients
- All-purpose flour: provides the sturdy structure needed for that characteristic biscotti crunch
- Baking powder: gives just enough lift without making them too cakey
- Ground cinnamon: adds warmth and depth that complements the citrus beautifully
- Unsalted butter: creates a more tender texture than traditional oil-based biscotti
- Granulated sugar: provides sweetness and helps with the crisp exterior
- Large eggs: bind everything together while adding richness
- Orange zest: offers bright citrus notes that wake up all the flavors
- Vanilla extract: rounds out the flavor profile with its sweet warmth
- Dried cranberries: provide chewy tartness and festive color
- Chopped toasted almonds: add wonderful texture and nutty flavor
Instructions
- Prepare the Oven and Dry Ingredients:
- Preheat your oven to 350°F and line a baking sheet with parchment paper. This temperature allows the dough to set properly before the second bake. In a medium bowl, thoroughly whisk together the flour, baking powder, cinnamon, and salt until well combined. Proper mixing here ensures even distribution of the leavening and spices.
- Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and sugar together for about 3 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This incorporates air into the dough, which helps create the right texture.
- Add Wet Ingredients:
- Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. This prevents the mixture from curdling. Then mix in the orange zest and vanilla extract until evenly distributed. The zest especially needs to be well dispersed to ensure flavor in every bite.
- Combine Wet and Dry Mixtures:
- Add the flour mixture to the butter mixture and stir just until no dry streaks remain. Overmixing at this stage can develop too much gluten, making tough biscotti. Gently fold in the dried cranberries and almonds if using, distributing them evenly throughout the dough.
- Shape the Dough:
- Divide the dough in half and place on a lightly floured surface. Shape each portion into a log approximately 12 inches long and 2 inches wide. The logs will spread during baking, so ensure they are well spaced on the baking sheet. Slightly flattening the tops creates the classic biscotti shape.
- First Bake:
- Bake the logs for 25 to 30 minutes until they are golden brown and firm to the touch. A light tap should produce a somewhat hollow sound. Remove from the oven and allow to cool for exactly 10 minutes on the baking sheet. This cooling period is crucial as it allows the logs to firm up enough for slicing without becoming too hard.
- Slice and Second Bake:
- Reduce the oven temperature to 300°F. Using a sharp serrated knife, cut the partially cooled logs diagonally into slices approximately half an inch thick. The diagonal cut gives you longer cookies and more surface area for dipping. Place the slices cut side down on the baking sheet.
- Final Baking and Cooling:
- Bake the slices for 10 minutes, then flip each piece and bake for another 10 minutes until they are crisp and golden on both sides. The exact timing may vary depending on your oven, so watch carefully during the last few minutes. Transfer to a wire rack and allow to cool completely before storing. The biscotti will continue to crisp as they cool.
Pin The orange zest is truly the secret weapon in this recipe. I discovered its importance when I once made a batch without it during a citrus shortage, and while still good, they lacked that special brightness that makes these biscotti exceptional. I now keep oranges in my freezer specifically for zesting when baking emergencies arise.
Storage Tips
These biscotti are excellent keepers, which makes them perfect for holiday gifting or preparing well in advance of gatherings. Store them in an airtight container at room temperature, and they'll maintain their crunch for up to two weeks. For even longer storage, separate layers with parchment paper to prevent any moisture transfer between cookies.
If you notice your biscotti starting to soften after several days, you can refresh their crispness by placing them in a 300°F oven for about 5 minutes. Let them cool completely before returning them to their storage container.
Flavor Variations
While the cranberry-orange-cinnamon combination is a classic, this versatile dough welcomes countless variations. Try dried cherries or blueberries instead of cranberries. Substitute lemon zest for the orange and add poppy seeds for a bright, spring version. For chocolate lovers, fold in mini chocolate chips or dip the finished biscotti in melted dark chocolate after the second bake.
During summer months, I often make a version with dried apricots and pistachios with a hint of cardamom replacing the cinnamon. The possibilities are truly endless, making this a wonderful base recipe to keep in your collection.
Serving Suggestions
Traditional Italian biscotti were designed specifically for dipping, so serve these alongside espresso, coffee, or tea. Their sturdy texture holds up beautifully when dunked, softening just enough without falling apart. For a more decadent treat, serve with dessert wine like Vin Santo as they do in Tuscany.
During the holidays, I arrange these on a platter with other cookies, but position them standing up in a decorative glass or jar to showcase their distinctive shape. They also make an unexpected but welcome accompaniment to vanilla ice cream or lemon sorbet.
The Art of the Second Bake
The defining characteristic of biscotti is the second baking, which creates their signature crispness. This technique dates back centuries and was originally developed as a preservation method. The word "biscotti" literally means "twice cooked" in Italian.
The length of the second bake determines the final texture of your cookies. For a slightly softer center with crisp edges, stick to the 10 minutes per side recommendation. For traditional rock-hard biscotti that are meant exclusively for dipping, extend the second bake to 12-15 minutes per side.
Pin These biscotti are ideal for gifting or making ahead, offering a delightful homemade treat. Ensure they are stored in an airtight container at room temperature to maintain their crispness for up to two weeks.
When kept fresh, they promise a satisfying crunch with every bite, perfect for any occasion.
Recipe FAQ
- → What helps biscotti stay crisp?
Twice-baking and cooling completely on a wire rack ensures biscotti maintain their signature crunch.
- → Can other nuts be used instead of almonds?
Yes, pistachios or walnuts are excellent alternatives to almonds for a different flavor profile.
- → How do I enhance the orange flavor?
Try drizzling an orange glaze on cooled biscotti by mixing powdered sugar with fresh orange juice.
- → Is it possible to make biscotti without nuts?
Absolutely. Simply leave out the nuts for a nut-free version, maintaining the same texture and flavor balance.
- → How should biscotti be stored for freshness?
Keep in an airtight container at room temperature. They’ll stay fresh and crisp for up to two weeks.
- → What is the best way to slice baked biscotti dough?
Use a serrated knife and cut gently on the diagonal to prevent crumbling and create classic shapes.