These cranberry orange biscotti are a holiday take on the classic Italian cookie. These biscotti are crisp and flavorful and are perfect for gifting because they keep well for an extended period of time. 

Cranberry Orange biscotti resting on a cup of coffee

Cranberry Orange biscotti resting on a cup of coffee
Yield: About 25 biscotti

Cranberry Orange Biscotti

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 3 cups (360 gr) all-purpose flour (measured properly by spooning into measuring cups without packing in and leveling off)
  • 3/4 cup (150 gr) granulated sugar
  • 1/4 cup (56 gr) light brown sugar, lightly packed
  • 1/4 tsp (1 gr) kosher salt
  • 2 tsp (9 gr) baking powder
  • 1/2 cup (120 ml) vegetable or canola oil
  • 3 large eggs, room temperature
  • 1 TBSP orange zest (takes about 1 medium orange)
  • 1/2 tsp almond extract
  • 1 1/2 cups (6 oz bag, 170 gr) dried cranberries
  • sanding sugar or turbinado sugar for topping (optional)


  1. Prep: Preheat oven to 350 F (180 C). Line a half sheet pan with parchment paper and set aside.
  2. Sift Dry Ingredients: In a large mixing bowl sift the flour, granulated sugar, brown sugar (you have to sort of work that through the sieve), salt, and baking powder. Give the ingredients a quick whisk to evenly distribute. Alternatively, if you do not have a sieve, you can whisk the ingredients together thoroughly.
  3. Whisk Wet Ingredients: Combine the oil, eggs, orange zest, and almond extract in a small mixing bowl and whisk together.
  4. Mix Dough: Add the wet ingredients into the dry ingredients and use a spoon or a rubber spatula to stir the ingredients together. The mixture will be somewhat dry and shaggy. Add the dried cranberries into the bowl and stir in.
  5. Knead & Shape: Quickly knead the dough a few times in the bowl until it all comes together as one cohesive dough. Shape the dough into a log about 4" (10 cm) wide.
  6. First Bake: If desired, brush the logs with egg wash and sprinkle with coarse sugar. This is optional. Bake at 350 F (180 C) for 25-30 minutes until golden brown on the outside and the edges are all set. Allow the logs to cool for about 15 minutes. Reduce the oven temperature to 325 F (163 C).
  7. Slice & Second Bake: While still warm, slice the log across the short side about 1/2" (1.25 cm) thick. Lay the pieces cut side down and bake at 325 F (163 C) for 12 minutes. Flip each piece over and bake for another 10-12 minutes until the outside of the cookies feel toasted but they still give a little when pressed in. They will crisp up more when cooled.
  8. Store: Once completely cooled, store in an airtight container at room temperature for up to 1 month or in the freezer for up to 3 months.

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