Cranberry Orange Biscotti

One of my absolute favorite times of the day is coffee time. I try my very best to make sure I get to enjoy a cup of something warm and comforting at least once during the day. This is especially important right now when the temperature is barely making it into the teens, and just looking outside makes me cold. While I have no problem just drinking a lone cup of coffee, sometimes it seems like I just need a little bite of something to go with it. Biscotti are one of the best ways to satisfy this sweet craving. I stumbled across this cranberry orange biscotti recipe earlier this winter and decided that it sounded perfect for the cold, snowy days ahead. I was right, the tartness of the cranberries pairs perfectly with the creamy sweetness of the white chocolate and the bright freshness of the orange. I wouldn't change a thing in this winter treat. 

If you've never made biscotti before, I highly recommend it. It really isn't difficult at all, and they are just so cute when you're finished. It seems like every recipe bakes up a little differently, some spread a lot during the first bake, while some don't spread at all. And after the first bake, before cutting up the individual cookies, it always looks so strange and I wonder how it will turn out. But it always does, and I'm never disappointed. 

Cranberry-Orange Biscotti
From Tutti Dolci

  • 3/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • Zest of 1 orange
  • 1 1/2 Tbsp orange juice
  • 1 1/2 Tbsp brandy
  • 3 large eggs
  • 2 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup dried cranberries


  • 4 ounces white chocolate, chopped
  • 1/4 cup dried cranberries, chopped

Combine sugar, butter, orange zest, orange juice, and brandy in a large bowl, stirring until smooth. Whisk in eggs one at a time. Stir in flour, baking powder, and salt until incorporated; fold in cranberries. Cover dough and chill for 30 minutes.

Preheat oven to 350°F and line a large baking sheet with parchment paper. Using moistened hands, shape dough into 2 (10-by-4-inch) loaves on prepared baking sheet. Bake for 22 minutes or until pale golden. Transfer loaves to a wire rack and cool for 15 minutes.

Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheet; bake 9 minutes. Turn slices over and bake for 9 minutes more or until golden. Cool completely on wire racks.

Line a rimmed baking sheet with parchment paper. Place chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Use a fork to drizzle chocolate over biscotti and top with cranberries; chill in the refrigerator for 15 minutes to set chocolate. Store at room temperature in an airtight container up to a week.