There’s something magical about the aroma of biscotti baking in the oven, especially when infused with the bright notes of orange zest and the warming embrace of holiday spices. These Cranberry Orange Spice Biscotti are the perfect companions for your morning coffee or evening tea, bringing together the tartness of dried cranberries, the zesty brightness of orange, and a symphony of winter spices that dance on your palate with each crunchy bite.
Born in the kitchens of Tuscany as “cantucci,” these twice-baked treats have evolved beyond their almond origins to embrace a world of flavors. My holiday-inspired version combines the classic crunch you expect from good biscotti with seasonal ingredients that make them perfect for gifting, serving to guests, or simply enjoying by the fireside as winter whispers outside your window. The beautiful ruby-red cranberries scattered throughout make them as visually appealing as they are delicious.
I’ve always believed that the best recipes tell a story, and these biscotti narrate tales of holiday gatherings and quiet moments of reflection amid the season’s bustle. The technique of double baking might seem intimidating at first, but I promise it’s simpler than you might think. The reward is a cookie with the perfect texture – firm enough to dunk in your favorite hot beverage without disintegrating, yet still pleasant to enjoy on its own.
What makes these biscotti special is the balance of flavors. The dried cranberries provide bursts of sweet-tart flavor and chewy texture against the crisp cookie base. Orange zest brightens everything with its essential oils, while cinnamon, nutmeg, and cloves add warmth and depth that’s quintessentially holiday. A hint of vanilla rounds everything out, creating a complex flavor profile that’s greater than the sum of its parts.
Whether you’re an experienced baker or trying biscotti for the first time, this recipe is forgiving and adaptable. The dough comes together quickly, and the twice-baking process, while requiring a bit of patience, is straightforward. And the best part? These biscotti keep beautifully for weeks when stored properly, making them perfect for advance holiday baking or homemade gifts that will truly impress.
Cranberry Orange Spice Biscotti
Crunchy, festive biscotti filled with tart cranberries, bright orange zest, and warm holiday spices. Perfect for dunking in coffee, tea, or hot chocolate during the winter season.
Ingredients
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 2 tablespoons orange zest (from about 2 large oranges)
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- Optional: ½ cup chopped pistachios or sliced almonds
- Optional for finishing: 1 egg white mixed with 1 tablespoon water (for egg wash)
- Optional for finishing: 2 tablespoons turbinado sugar for sprinkling
Instructions
1. Prepare: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
2. Make the dough: In a large bowl, beat the sugar and eggs with an electric mixer on medium speed until pale and fluffy, about 2-3 minutes. Beat in the orange zest, orange juice, and vanilla extract. Gradually add the flour mixture, mixing on low speed until just combined. The dough will be sticky. Fold in the dried cranberries and nuts (if using) with a spatula.
3. Shape the logs: Divide the dough in half. With floured hands, shape each portion into a log about 12 inches long and 2 inches wide on the prepared baking sheet, spacing them at least 3 inches apart. If the dough is too sticky to work with, refrigerate it for 15-20 minutes first. Flatten the logs slightly with your palm. If using egg wash, brush the tops of the logs and sprinkle with turbinado sugar for extra crunch and sparkle.
4. First bake: Bake the logs for 25-30 minutes, until they’re light golden and firm to the touch. Remove from the oven and let cool on the baking sheet for about 15 minutes. Reduce the oven temperature to 325°F (165°C).
5. Slice and second bake: Using a serrated knife, cut each log diagonally into ½-inch thick slices. Arrange the slices, cut side down, on the baking sheet. Bake for another 10 minutes, then flip each slice and bake for an additional 10 minutes until the biscotti are crisp and golden. The centers may still be slightly soft but will firm up as they cool.
6. Cool completely: Transfer the biscotti to a wire rack to cool completely. They will become crispier as they cool.
Storage Tips
Store your cranberry orange spice biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, they can be frozen for up to 3 months. If they lose their crispness over time, refresh them in a 300°F (150°C) oven for 5 minutes.
Serving Suggestions
These biscotti shine when paired with a hot beverage that complements their flavors. Try them with:
- A cappuccino or latte for a classic Italian pairing
- Spiced chai tea that echoes the warming spices in the cookies
- Hot chocolate for an indulgent treat
- Orange-infused tea to amplify the citrus notes
The journey of creating these Cranberry Orange Spice Biscotti is almost as rewarding as enjoying them. There’s something deeply satisfying about transforming simple ingredients into something so flavorful and special. As they bake, your kitchen will fill with an aroma that captures the essence of the holiday season – warming spices, bright citrus, and the sweet promise of treats to come.
Whether you’re making these as part of your holiday baking tradition or trying biscotti for the first time, I hope these bring as much joy to your table as they have to mine. They’re more than just cookies; they’re an invitation to slow down, savor the moment, and celebrate the flavors that make this season so special. Happy baking, and even happier dunking!