Cranberry Orange Biscotti with Almonds

This cranberry orange biscotti is one of my favorite snacks with coffee or tea. As you know we all have those times when life gets hectic, and we just need to sit and take a break. The holiday season definitely makes us even busier.

Biscotti is a traditional cookie from Italy and is usually made with almonds, zest of an orange or lemon, or hazelnuts and chocolate. They are so delicious plain or dipped in melted chocolate. These days there are so many variations of biscotti that you can choose from. The Italians love to dunk these cookies in cappucino or caffe latte.

For this recipe, I use seasonal cranberries with orange zest for the flavoring. In the past I have baked scones and cookies with orange and cranberries and I really love this flavor combination. To make it even better, I add crunchy almonds. I enjoy it plain or dipped in melted chocolate.

If you want to dip these cranberry orange biscotti in melted chocolate, make sure they are cooled completely before dipping. Then, let them rest on a wire rack until chocolate is completely hard.

What I love about this biscotti is you can make it ahead and box it up for family and friends as holiday edible gifts.

Cranberry Orange Biscotti with Almonds

Servings 12 makes about 24
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes


  • 2 ¼ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp vanilla
  • 2 large eggs at room temperature
  • 4 Tbsp unsalted butter at room temperature
  • 1 zest of 1 orange
  • cup dried cranberries
  • cup whole almonds with skin


  • Preheat the oven to 325ºF. Prepare an ungreased baking sheet.
  • In a large bowl whisk together flour, salt, baking powder and orange zest. In another bowl use an electric mixer or stand mixer and beat together the butter, sugar and vanilla until well combined. Beat in the eggs. Gradually add the flour mixture and stir until smooth. Stir in the cranberries and whole almonds.
  • Transfer dough on a lightly floured surface and divide in half. Shape each half into logs about 10 inches long and 1 1/2 inches thick. Transfer the logs into the baking sheet with ample space in between them. Press to flatten the dough slightly on the top. Bake the logs in the preheated oven about 25 minutes. Take out baking sheet and place on a rack to cool for 15 minutes. Keep the oven on.
  • After the logs have cooled, transfer them into a cutting board and cut them diagonally to about 3/4-inch thick. Put the slices back on the baking sheet with cut sides down and bake for 5-6 minutes, until slightly golden. Flip it over and bake the other side for another 5-6 minutes. Let cookies cool on a wire rack. Store in air tight covered container for a week.
  • For chocolate dipped biscotti see recipe notes below.


For another variation, cookies can be dipped in melted chocolate.  Make sure cookies are completely cooled before dipping in chocolate. Melt 12 oz. semi-sweet or dark chocolate chips in a heat proof bowl over simmering water on low heat.  Stir occasionally until chocolate is completely smooth. Remove bowl from heat. Dip 1/3 of each biscotti in the melted chocolate and place it on the wire rack. Let it cool on the wire rack until chocolate is completely hard before storing.
Author: Elizabeth Segal
Course: Dessert
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