Cranberry Orange Biscotti

Biscotti are the perfect dessert for every occasion.  They are a holiday tradition at our house.  There are so many variations of this twice baked Italian cookie, and Cranberry Orange is one of my favorites.  The flavors are perfect together and even better with the addition of toasted walnuts!



  • 2-1/4 cups flour
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1-1/2 tsp. cinnamon
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 tbsp. orange zest (or 1/4 tsp. orange extract)
  • 2 tbsp. Triple Sec
  • 1/4 cup dried cranberries, chopped
  • 3/4 cup walnuts, toasted and chopped


  • 1/2 cup powdered sugar
  • 1 tsp. milk
  • 1/8 tsp. orange extract


Toast the walnuts for 3-4 minutes on a baking sheet at 350º and coarsely chop.  Lower the oven temperature to 325º.  Give the cranberries 2-3 pulses in an electric chopper.  Whisk together the flour, baking powder, salt and cinnamon.  In the bowl of a stand mixer with the beater attachment, cream together the softened butter and sugar.  Add the eggs, orange zest and Triple Sec.  Gradually add the flour mixture, 1/2 cup at a time just until incorporated, and with the last of the flour add the cranberries and walnuts.


Scrape the dough onto a cutting board and divide it in 2 equal parts.


Press each section of dough into a long rectangle and roll it to an even 1/2″ thick.  Use a bench knife to even up the sides and the ends.  Lay each piece on a parchment lined baking sheet, leaving space in between.


Bake for 25 minutes at 325º.


Cool 10 minutes and cut into slices 1″ thick, using a bench knife or a serrated knife.  Return the slices to the baking sheet, laying them on their side.


Bake for 5 – 10 minutes more, depending on how crisp you like them.  I find 10 minutes is about right for me.  For a softer cookie 5 minutes is enough.  For a nice hard cookie go the full 10 minutes, then turn them over and bake another 5 minutes.


Cool the Biscotti on a rack.  You can enjoy them just like this, give them a dusting of powdered sugar or give them a light glaze as I did here.  Place a sheet of waxed paper underneath to keep your counter clean.  Whisk together the powdered sugar, milk and orange extract.  Drizzle it over the Biscotti and let it set up for several hours at room temperature.  If you are in a hurry place them in the refrigerator for 30 minutes.


I love how fast and easy these Biscotti are to prepare, and everyone loves them.  They are made for dunking, so put the coffee on and enjoy!  I  If you liked this post, check out another favorite of mine, Chocolate Almond Biscotti.


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2 Responses to Cranberry Orange Biscotti

  1. I adore biscotti, they are just perfect with a nice cup of coffee or tea! Your Cranberry Orange Biscotti have such lovely flavours. I’ve never made biscotti at home but I’d definitely like to try this recipe. Featuring it at The Hearth and Soul Link Party this week. Thank you for sharing it!

    • Leslie says:

      Oh April! Thank you for featuring my biscotti. They are a favorite of mine, especially at the holidays! I just love the new Hearth and Soul logo!

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