This Orange Cranberry Biscotti is a flavorful and festive holiday treat. Full of orange flavor dotted with cranberries, and drizzled with white chocolate goodness!
I am a sucker for sweet, crunchy biscotti. Especially around this time of year. And when there’s orange and cranberries in the mix, I simply cannot say no.
This recipe is one that I developed last Christmas and it has become my favorite biscotti recipe.
The ingredients for my biscotti are simple. You have the usual: flour, salt, leavening, eggs, sugar, and oil. More than likely you already have these ingredients in your pantry. This particular recipe calls for orange extract and dried cranberries. However, you can flavor the base any way you like.
The recipe makes around 25 cookies. It’s perfect for portioning out into little gift bags for the holidays. This orange cranberry biscotti is actually my favorite thing to package and mail to family.
My mom loves getting homemade cookies in the mail. She’s always so grateful and appreciative of the love and effort poured into those types of gifts.
Hi, mom!
I mean who wouldn’t love orange cranberry biscotti drizzled with white chocolate!
Orange Cranberry Biscotti
The most flavorful and festive holiday biscotti. Full of orange flavor dotted with cranberries, and drizzled with white chocolate goodness!
Ingredients
For the cookie
- ½ cup extra virgin, light olive oil
- 1 cup granulated sugar
- 1 tablespoon orange extract
- 3 large eggs
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 1 cup dried cranberries
For the drizzle
- 1 cup white chocolate chips
- 1 tablespoon canola oil
Instructions
Make the cookie
- Preheat the oven to 375ºF degrees. Line a baking sheet with parchment paper.
- In a medium bowl, cream together the oil and sugar. Beat in the orange extract and eggs.
- In a separate bowl, combine the flour, salt, and baking powder. Slowly add the flour mixture to the egg mixture. Mix just until dough forms. Stir in the cranberries.
- Shape the dough into two 12x2 inch logs on the prepared baking sheet. Press down to about ½ inch thick.
- Bake for 25-30 minutes or until lightly golden brown. Allow the logs to cool enough to touch. Slice into ½-inch diagonal slices. Lay each slice cut side down. Return to the oven for 10 minutes longer or until lightly toasted on each side. Cool completely on a wire rack.
Make the drizzle
- Combine the oil and white chocolate in a microwave-safe bowl. Heat for 45 seconds. Stir until chocolate is completely melted. If needed, heat longer in 10-second intervals. Use a spoon to drizzle the white chocolate over the biscotti slices.
Nutrition Information:
Yield: 25 Serving Size: 1Amount Per Serving: Calories: 232Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 24mgSodium: 95mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 3g
* Nutrition information is provided as a courtesy by an online nutrition calculator and is not guaranteed to be accurate. Always seek advice from a nutritionist or medical professional.
Michael
Friday 24th of September 2021
Question. Is there a reason why you use almond meal in your cherry biscotti, but not in this one?
Jen Sobjack
Friday 24th of September 2021
This one, orange cranberry biscotti, was the first biscotti I ever made. As with any recipe developer, we are always trying new recipes and experimenting with different ways of making something. When I had the idea for cherry almond biscotti, I wanted to see how almond meal would work instead of adding almond slivers. I give details in that blog post for how the almond meal affected the end result.
Lori Wnek
Tuesday 22nd of December 2020
Got all my ingredients together. I need 3 batches for a family cookie swap. OK if I triple all the ingredients and make one big batch? I'm using orange zest, too, in place of orange extract, and I'Il add OJ in same extract quantity
Everybody loves it, I'm sure we all will too. Thank you for sharing
Jen Sobjack
Tuesday 22nd of December 2020
I haven't doubled or tripled this recipe before so I'm unsure how well it will turn out. To be safe, I recommend making 3 separate batches.
Sandy Jo Brown
Sunday 23rd of June 2019
Best recipe I have ever had and so easy
Katie Pace
Wednesday 26th of December 2018
I think this is the third year I have been making this awesome biscotti. I make a ton, of different biscottis. These are one of my favorites! I always made these without the frosting but this year I did the drizzle. It took them over the top. What a great recipe !
Stephanie
Thursday 17th of December 2015
Hi Jen, Thanks for the recipe! Can you use coconut oil in place evo? Thanks, Stephanie
Jen
Sunday 20th of December 2015
I've never tried to make the recipe with coconut oil, but I don't see why that should be a problem. Let me know how it turns out!