Name: Cranberry-Orange Biscotti Cookie Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 cups All Purpose Flour; ½ cup Granulated Sugar; ¼ cup Brown Sugar; ¼ cup Refined Sunflower Oil ( + 2tbsp); ½ tsp Baking Powder; 1 tsp Almong Extract; 1 tbsp Candied Orange Peel (chopped); ¼ cup Dried Cranberries (chopped); 2 Eggs

This Cranberry Orange Biscotti cookie recipe is perfect for holiday baking. It is no-butter, practically fuss-free and absolutely delicious cookie recipe which is so hard to resist. I bet you cannot stop at one. If you are planning on making some Christmas cookies, then this should be there on your list.

In my recipe of Orange Cranberry Biscotti, I have used rum-soaked orange peels to amp up the game of festive holiday baking. You can, of course, use candied orange peels or even zest of fresh orange. This recipe of cranberry orange biscotti is absolutely versatile and can be modified in so many ways.

You can also make some fresh cranberry biscotti recipe by replacing dried cranberries with some fresh ones. After baking, they will give a candied taste to the biscotti which is just amazing.

So, let’s see what are ingredients that are needed for best ever cranberry orange biscotti recipe.

Table of Contents

How to make Cranberry Orange Biscotti – Ingredient list

All-purpose Flour
Dried Cranberries
Rum-soaked Orange Peel
Almond extract
Brown Sugar
Granulated White Sugar
Salt
Eggs
Refined Sunflower Oil

As I told you, this recipe is absolutely forgiving in case you wish to modify it. Here, let me give you a couple of ideas to get started.

Dried Cranberries – Classic Cranberry Orange Biscotti calls for dried cranberries, but you can use fresh ones as well. Just chop them in smaller pieces and use them.
Also, if you don’t have cranberries in your pantry, then you can go ahead with any other variety of dried berries such as strawberry, blueberry, cherry, etc. All are just as amazing as cranberries
Rum-soaked Orange Peel – When I soak fruits and nuts for my Christmas Plum Cakes, I include Orange peels in it. Over time, they lose the bitterness and become so flavourful. I took out a couple of strands and chopped them nicely for this recipe. However, you can use the zest of fresh orange instead in this orange cranberry biscotti cookie recipe.
You may also use candied orange in this recipe. Just chop them and add it.

Orange Cranberry Biscotti recipe — 📌 Pin this Cranberry Orange Recipe for later!

There are few things which are remarkable about these delicious biscotti cookies. These are almond nut cookies that are baked twice. They are somewhere between a cake and a crunchy cookies, and these are often served with a drink.

Personally I love to have these with a cup of coffee or some homemade hot cocoa depending upon how much pampering I am in need of.

How to store these Cranberry Orange Biscotti Cookies?

First of all, this is a small batch biscotti cookie recipe, and you will get somewhere around 10-12 biscotti cookies at one go. Now, if you are like us, you might just finish those over at one-go.

But in case, you are lucky enough to make these last longer, keep them in an air-tight container at a cool place. They stay quite well for almost a week.

So, if you are planning to make these to go in your holiday cookie box, you can definitely bake them couple of days ahead of gifting.

In case you are planning on some Holiday Baking, I have a couple of easy holiday baking recipes up here.

Have you tried this recipe? I would love to hear about it. Leave a comment below along with a rating to let me and others know about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Cranberry-Orange Biscotti Cookie Recipe

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Course: Dessert

Cuisine: Italian

Keyword: Christmas Recipes, Cookies Recipe, Holiday Baking

Servings: 10 pieces

Author: Priyanka

Ingredients

2 cups All Purpose Flour
½ cup Granulated Sugar
¼ cup Brown Sugar
¼ cup Refined Sunflower Oil + 2tbsp
½ tsp Baking Powder
1 tsp Almong Extract
1 tbsp Candied Orange Peel chopped
¼ cup Dried Cranberries chopped
2 Eggs

Instructions

Whisk the eggs in a bowl with the refined sunflower oil and some salt.
When the eggs have loosened up, add the granulated sugar and granulated brown sugar. Whisk till they dissolve completely.
Now, add the rest of the ingredients in it and fold into a soft and slightly moist dough.
Pre-heat the oven at 180c
Take the baking tray and line it with parchment paper. Now, dump the dough on it and shape it as a log.
Brush the top with some milk and sprinkle some sugar. I have used Brown Sugar here.
Bake this for 35-40 minutes or till they get baked at the centre.
Once done, take it out and allow it to cool down a bit.
While it is still warm, slice it using a serrated knife. Lay the sliced cookies on the baking tray and bake them once again on each side for 10 minutes at 170c or till they turn golden.
Once done take them out and allow them to cool down completely on a wire rack before storing them in an air-tight container.
You may also prepare a glaze by mixing icing sugar with lemon juice and just enough water to get a pouring consistency. Drizzle it over the biscotti cookies or dip them in it.