Looking for a delicious, crunchy, and naturally festive treat? This Cranberry Orange Biscotti with White Chocolate is the perfect blend of tart, sweet, and citrusy flavors ideal for holiday gifting, afternoon coffee breaks, or a cozy weekend bake. Plus, it’s an easy biscotti recipe that even beginner bakers can master!
These white chocolate biscotti are studded with plump dried cranberries and brightened with fresh orange zest, then dipped in smooth white chocolate for an elegant finish. Not only do they taste incredible, but they also store beautifully making them a great make-ahead dessert.
Why You’ll Love This Cranberry Orange Biscotti
Bold flavor combo: The tang of cranberries + the zing of orange + the creaminess of white chocolate = irresistible.
Perfect crunch: Classic twice baked texture that’s satisfyingly crisp but not too hard.
Great for gifting: Package them in cellophane bags or holiday tins for thoughtful, homemade presents.
Ingredients :
2 cups (250g) all-purpose flour
1 tsp baking powder
¼ tsp salt
2 large eggs (room temperature)
¾ cup (150g) granulated sugar
Zest of 1 large orange (about 1–2 tbsp)
1 tsp vanilla extract
½ cup (60g) dried cranberries, roughly chopped
¼ cup (35g) sliced almonds (optional, for extra crunch)
4 oz (115g) high-quality white chocolate, for dipping
Method :
Step 1: Prep & Mix
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the flour, baking powder and salt together.
Beat the eggs and sugar in a large bowl for two to three minutes, or until pale and somewhat frothy. Mix in orange zest and vanilla.
Fold in the dry ingredients gradually until barely blended. Stir in cranberries (and almonds, if using) until evenly distributed.
Step 2: Shape & First Bake
Divide the dough in half. On a lightly floured surface, shape each half into a log about 10–12 inches long and 2 inches wide.
Place both logs on the prepared baking sheet, spacing them apart.
Bake for 20–25 minutes, or until firm to the touch and lightly golden on top.
Take it out of the oven and let it ten minutes to cool.
Step 3: Slice & Second Bake
Reduce oven temperature to 325°F (160°C).
Using a serrated knife, slice each log diagonally into ½-inch thick pieces.
Place the slices on the baking pan, cut-side down.
Bake for another 10–12 minutes per side (or 20–24 minutes total), flipping halfway, until crisp and dry.
Step 4: Drizzle with White Chocolate
Melt white chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Dip one end of each cooled biscotti into the melted white chocolate, then place on parchment paper.
Let set at room temperature or speed it up in the fridge for 10 minutes.