Best Cranberry Orange Biscotti Recipe


Plenty of treats consider themselves coffee/tea companions, but none can stand up to the crunchy, crunchy goodness that is the humble biscotti. Biscotti have roots in the Roman Empire and were once used as a travel snack. The name means “twice baked” and it was this second baking that dried the biscuit enough to make it mold resistant and perfect for long trips. Today, we have the luxury of not only packing biscotti for a road trip, but also finding delicious varieties of biscotti at almost any coffee shop you visit. The dough for these biscotti is a combination of classic cranberry and orange flavors, but the finished cookie is dipped in white chocolate and coated in chopped pistachios to add a little extra indulgence.

This recipe is based on the one I made every week at work after school at the Italian Gourmet Deli in Vienna, Virginia. The owner and my former boss, Jeremy Schottler, shared that while traditional biscotti don’t have butter, the secret to what made his recipe so mouth-watering was, in fact, butter. And a lot. It adds an undeniable richness while delivering the crispiness and crunch you expect from biscotti.


Should I add white chocolate and pistachios?

Absolutely not! These are delicious without the extra toppings, or you can substitute the white chocolate and pistachios for dark chocolate and chopped pecans or milk chocolate and sliced ​​almonds.


The best part about biscotti is the shelf life. Keep them in an airtight container stored between layers of parchment for up to 2 weeks. They can also be individually wrapped in plastic and frozen for up to 3 months.

Looking for more biscotti recipes? Check out June’s Chocolate Peppermint Biscotti. Have you done this before? Let us know how it went in the comments below!

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Preparation time:





Total time:





3 bed.

(360 g.) pastry flour (or equal parts all-purpose and cake flour)

1 ea.

(200 g.) granulated sugar

3/4 tsp.

(1 1/2 sticks) unsalted butter


large eggs, room temperature

2 tbsp.

pure vanilla extract

1 C.

finely grated orange zest

1 ea.

(150 g.) dried cranberries

2 bed.

(360 g.) white chocolate chips

1 1/2

(210 g.) chopped pistachios

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  1. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, using an electric mixer on medium-high speed, cream the granulated sugar and butter until smooth and fluffy. Add the eggs one at a time, beating to combine after each addition. Stir in vanilla and orange zest until blended. Add the dry ingredients and stir until just combined and no visible traces remain. Stir in cranberries.
  2. Spread the dough on a large baking sheet lined with parchment paper and divide it into 2 pieces (about 500 grams each). Lightly wet your hands and shape each piece into a rectangular baking sheet approximately 9″ long, 4″ wide, and 3/4″ thick. Arrange the dough so that the longer edge of the rectangle is parallel to the edge shortest of sheet pan so it has room to spread out.Chill dough until cold, about 30 minutes.
  3. Preheat the oven to 350°. Bake the biscotti until the edges begin to brown and the center is no longer sticky or soft to the touch, about 35 minutes. Leave to cool for 10 minutes.
  4. Cut each loaf into 10 slices. Carefully lay the slices, cut side down, on a baking sheet. Continue cooking, flipping halfway through cooking, until both sides are dry and light brown, about 15 minutes longer. Transfer to a wire rack and let cool completely.
  5. Meanwhile. in medium heatproof bowl, heat chocolate and oil in microwave in 30 second increments, stirring between each, until chocolate is melted and smooth. Place the pistachios in a deep bowl or on a plate. Dip one end of the biscotti in the chocolate, then in the pistachios, turning to coat well.

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white chocolate cranberry orange biscotti


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