Cozy Cranberry Orange Almond Biscotti Recipe

The scent of fresh orange zest hitting the mixing bowl always signals the start of my holiday baking season. I make this Cranberry Orange Almond Biscotti recipe whenever I want a crunchy treat that brightens up dark winter mornings.

While traditional cookies are soft, these twice-baked slices offer a satisfying snap that holds up beautifully when dunked in hot coffee. The combination of tart fruit and nutty almonds creates a balance I simply cannot get enough of.

The Magic Behind This Cranberry Orange Almond Biscotti

My version of this classic Italian biscuit uses a blend of almond flour and all-purpose flour for a texture that is crisp but not tooth-breaking. The result is a lighter crumb that crumbles just right with every bite.

I find that the bright citrus notes cut through the richness of the nuts, making each piece taste vibrant rather than heavy. This Cranberry Orange Almond Biscotti stays fresh for weeks, which makes it the ultimate make-ahead gift for friends.

You can easily customize the add-ins, though I stick to this specific fruit and nut pairing for its festive look. It brings a pop of color to any cookie tin or dessert platter.

If you enjoyed this cozy bake, you definitely need to try my Cozy Stained Glass Cookies Recipe for another holiday classic. For something quick and nostalgic, the Quick Peanut Butter and Jelly Cookies Recipe is always a crowd pleaser.

Everything You Need for Perfect Cranberry Orange Almond Biscotti

Here are the pantry staples and fresh items I gather before starting:

• All-Purpose Flour: Provides the main structure for the cookie logs.
• Super Fine Almond Flour: Adds a nutty flavor and tenderizes the crunch so it isn’t too hard.
• Granulated Sugar: Sweetens the dough and helps create that necessary crisp exterior.
• Brown Sugar: Adds a hint of moisture and depth to the flavor profile.
• Unsalted Butter: Melted and slightly cooled to bind the dough together rich and smoothly.
• Eggs: You will need two for the dough structure and one extra if you want a shiny egg wash.
• Baking Powder: Gives the biscotti just enough lift during the first bake.
• Salt: Balances the sweetness and enhances the almond flavor.
• Cinnamon: A small amount adds warmth without overpowering the citrus.
• Vanilla Extract: The base aromatic that rounds out all the other flavors.
• Almond Extract: Highlights the nuts and gives it that classic bakery scent.
• Orange Extract: Optional, but I use it to boost the citrus profile significantly.
• Orange Zest: Fresh zest provides the most authentic and bright floral notes.
• Dried Cranberries: Chewy, tart gems that contrast perfectly with the dry cookie.
• Sliced or Slivered Almonds: These cut much easier than whole nuts, preventing your logs from crumbling.

My Method for Cranberry Orange Almond Biscotti

Let’s get baking with this straightforward process:

1. Prepare the Dry Mix

I start by preheating my oven to 350°F and lining a large baking sheet with parchment paper to prevent sticking. In a medium mixing bowl, I whisk together the all-purpose flour, almond flour, baking powder, salt, and ground cinnamon. Getting these dry ingredients evenly distributed now ensures you won’t have any bitter pockets of baking powder in the finished Cranberry Orange Almond Biscotti.

1. Whisk the Wet Ingredients

In a separate larger bowl, I whisk the two eggs with the granulated sugar, brown sugar, melted butter, vanilla extract, almond extract, orange extract, and the fresh orange zest. I mix this vigorously until the sugars start to dissolve and the mixture looks glossy and uniform. This step emulsifies the fats and liquids, creating a cohesive base for the dough.

1. Combine and Add Mix-ins

I gradually pour the flour mixture into the wet ingredients, stirring gently with a spatula until the flour is almost gone but a few streaks remain. At this point, I fold in the dried cranberries and almond slices. I stop mixing the moment everything is combined to avoid overworking the gluten, which would make the biscotti tough rather than pleasantly crunchy.

1. Shape the Logs

The dough will be quite sticky, so I lightly flour my hands and a clean surface before turning the dough out. I gently knead it just enough to form a ball, then divide it into two equal halves. I shape each half into a log about 8 to 10 inches long and flatten the tops slightly, placing them on the prepared baking sheet with plenty of space in between for spreading.

1. The First Bake

I brush the tops of the logs with a beaten egg wash to give them a beautiful golden shine, though this is optional. I bake the logs for 25 to 30 minutes until they are firm to the touch and golden brown. I remove the pan from the oven and let the logs cool completely on a wire rack on the pan.

1. Slice the Biscotti

Once the logs are fully cool, I transfer them to a cutting board and use a sharp serrated knife to cut slices about 1/2 to 1 inch thick. I press the knife straight down rather than sawing back and forth, which helps keep the almond slices intact and prevents the cookie from crumbling. If the log is still warm, it will fall apart, so patience here is absolutely key.

1. The Second Bake

I arrange the cut slices cut-side up on the baking sheet and return them to the oven for the final drying phase. I bake them for 10 to 15 minutes, flipping them halfway through, until they are crisp and golden on both sides. I let them cool completely on a rack, where they will harden into that signature crunchy Cranberry Orange Almond Biscotti texture.

Pro Tips for Cranberry Orange Almond Biscotti

The most crucial rule I follow is allowing the logs to cool completely before attempting to slice them. If you cut into warm dough, your Cranberry Orange Almond Biscotti will crumble and fall apart instantly.

I always use a sharp serrated bread knife and use a firm, straight-down pressing motion to cut. A sawing motion tends to catch on the fruit and nuts, tearing the beautiful crust you just baked.

Using sliced or slivered almonds instead of whole nuts makes the slicing process significantly easier and neater. Whole almonds are very hard to cut through and often cause the cookie to crack around the nut.

Best Ways to Enjoy Cranberry Orange Almond Biscotti

I serve these crunchy cookies alongside a hot mug of coffee or tea for dipping. The liquid softens the Cranberry Orange Almond Biscotti just enough to release the orange oils and spices.

For an extra special presentation, I dip one end of each cooled cookie into melted white chocolate. The creamy sweetness pairs wonderfully with the tart cranberries and makes them look professional.

To see more of my daily baking adventures and visual recipes, follow me on Pinterest.

Cranberry Orange Almond Biscotti Recipe

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• Author: Amelia Bryan
• Total Time: 1 hr 3 min
• Yield: 22 biscotti
• Diet: Vegetarian

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Description

Crunchy, twice-baked Italian cookies filled with orange zest, dried cranberries, and almonds. Perfect for dipping in coffee or tea.

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Ingredients

• 2 large eggs, room temp
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 3 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1/2 teaspoon orange extract (optional)
• 1 teaspoon orange zest
• 1 1/2 cups all-purpose flour
• 1/4 cup super fine almond flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup dried cranberries
• 1/2 cup sliced or slivered almonds
• 1 egg beaten (for egg wash, optional)

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Instructions

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, almond flour, baking powder, cinnamon, and salt until well combined.
3. In a large bowl, whisk the eggs, sugars, melted butter, extracts, and orange zest until glossy.
4. Gradually stir the dry ingredients into the wet mixture until just combined, then fold in the cranberries and almonds.
5. Turn the sticky dough onto a lightly floured surface, knead gently to form a ball, and divide in half.
6. Shape each half into a slightly flattened log (approx 9 inches long) and place on the baking sheet.
7. Brush with egg wash if desired and bake for 25-30 minutes until golden; let logs cool completely on the pan.
8. Slice cooled logs into 1/2 to 1-inch thick slices using a serrated knife with a pressing motion.
9. Arrange slices cut-side up on the baking sheet and bake again for 12-16 minutes, flipping halfway, until crisp.
10. Cool completely on a wire rack to allow them to harden fully before serving or storing.

Notes

Ensure logs are 100% cool before slicing to prevent crumbling. Store in an airtight container for up to 2 weeks.

• Prep Time: 18 min
• Cooling Time: 30 min
• Cook Time: 45 min
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 biscotti
• Calories: 110
• Sugar: 8g
• Sodium: 45mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 18mg

Keywords: Cranberry Orange Almond Biscotti, homemade biscotti, holiday cookies, almond cranberry cookies, easy biscotti recipe