Name: Classic Cranberry Orange Biscotti
Prep time: 20 min
Cook time: PT-487093H57M9S
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 1 large egg + 1 tsp water (egg wash); 2½ cups (300 g) all‑purpose flour; 1½ tsp baking powder; 1 tsp ground cinnamon; ¼ tsp ground cardamom (optional); ½ tsp salt; 5 Tbsp (70 g) unsalted butter, melted; ¾ cup (149 g) granulated sugar; ¼ cup (53 g) light brown sugar, packed; 1 Tbsp finely grated orange zest; 1 Tbsp orange juice; 2 large eggs; 1 large egg yolk; 1 Tbsp mild olive oil; 2 tsp pure vanilla extract; 1¼ cups sweetened dried cranberries; ¾ cup whole unsalted pistachios; 2 Tbsp sparkling sugar; 8 oz (227 g) semi‑sweet chocolate, finely chopped; ½ cup (57 g) lightly salted pistachios, roughly chopped (for topping)

Jump to Recipe·Leave a Review

Short Description

Crunchy twice-baked biscotti studded with sweet dried cranberries and pistachios, scented with orange and warm spices, then dipped in semi-sweet chocolate for an elegant finish.

Why You’ll Love This Recipe

Perfectly portable: Ideal for dipping in coffee or gifting during the holidays
Flavorful contrast: Tart cranberries, zesty orange, and rich chocolate create a delightful balance
Crunchy texture: Twice-baking ensures that satisfying snap
Customizable garnish: Sprinkle with pistachios or use white chocolate for variation

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Egg Wash

1 large egg
1 teaspoon water

For the Biscotti

2½ cups (300 g) all-purpose flour
1½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom (optional)
½ teaspoon salt
5 tablespoons (70 g) unsalted butter, melted
¾ cup (149 g) granulated sugar
¼ cup (53 g) light brown sugar, packed
1 tablespoon (14 g) finely grated orange zest
1 tablespoon (14 ml) orange juice
2 large eggs, room temperature
1 large egg yolk, room temperature
1 tablespoon (14 ml) mild olive oil
2 teaspoons pure vanilla extract
1¼ cups sweetened dried cranberries
¾ cup whole unsalted pistachios
¼ cup (50 g) sparkling sugar

For the Chocolate Coating

8 oz (227 g) semi-sweet chocolate, finely chopped
½ cup (57 g) lightly salted pistachios, roughly chopped

Directions

1. Prepare the Egg Wash

Whisk the egg and water in a small bowl; set aside.

2. Make Biscotti Dough

Preheat oven to 350 °F and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, cinnamon, cardamom (if using), and salt.
In another bowl, whisk melted butter with both sugars, orange zest, and juice.
Beat in eggs, egg yolk, olive oil, and vanilla until smooth.
Fold flour mixture, cranberries, and pistachios into the wet ingredients until just combined.
Cover dough and chill for 30 minutes.

3. First Bake

Shape dough into two 10×4-inch loaves on the baking sheet.
Brush loaves with egg wash and sprinkle with sparkling sugar.
Bake for 24 minutes, until pale golden. Cool on a wire rack for 15 minutes.

4. Slice and Second Bake

Using a serrated knife, cut each loaf into ½-inch slices.
Arrange slices cut-side down on the baking sheet.
Bake 9 minutes, flip, then bake an additional 8 minutes until golden and crisp. Cool completely.

5. Chocolate Coating

Set up a double boiler: simmer water gently in a saucepan.
Place chopped chocolate in a heatproof bowl over the simmering water. Stir until melted.
Dip each biscotto into chocolate, returning it to parchment-lined sheet.
Immediately sprinkle with chopped pistachios; allow chocolate to set before serving.

Servings And Timing

Makes about 24 biscotti
Prep time: ~20 minutes (plus 30-minute chill)
Bake time: 24 minutes (first bake) + 17 minutes (second bake)
Chocolate coating: ~10 minutes for melting and dipping
Total time: ~1 hour 45 minutes

Variations

Nut options: Use almonds, pecans, or hazelnuts instead of pistachios
Spice twist: Swap cinnamon-cardamom with ginger, allspice, or orange-cranberry blend
White chocolate version: Use melted white chocolate instead of semi-sweet
Gluten-free: Substitute with a 1:1 gluten-free flour blend (may require adjustments)

Storage/Reheating

Room temperature: Store airtight for up to 2 weeks
Freezer: Freeze in a sealed container for up to 3 months; thaw at room temperature
Serving tip: Let biscotti sit at room temperature before dipping to prevent condensation under the chocolate

FAQs

Can I skip the chocolate?
Yes—serve plain or drizzle melted chocolate lightly instead of full dipping.

Do I need cardamom?
It’s optional—adds exotic warmth. You can omit or replace with additional cinnamon or ginger.

Will gluten-free flour work?
Yes—use a high-quality 1:1 blend. Texture may vary but flavor remains delicious.

Can I use almond extract?
Yes—a teaspoon of almond extract adds lovely depth to the orange-berry flavor.

Should I refrigerate glazed biscotti?
No—store at room temperature. Refrigeration can introduce moisture and soften them.

How do I get even slices?
A serrated knife and gentle sawing motion while the biscotti are slightly warm ensures clean cuts.

Can I make dough ahead?
Yes—cover and refrigerate overnight. Bring to room temperature and proceed with first bake.

Are these kid-friendly?
Absolutely—sweet, fruity, and crunchy treats perfect for snacks or lunchboxes.

Conclusion

These Cranberry Orange Biscotti offer a perfect blend of citrusy brightness, subtle spices, and satisfying crunch. With the luxury of chocolate-dipped edges and pistachio finishing, they are an irresistible treat to enjoy with coffee or give as gifts. “Dip, crunch, repeat!”