Classic cranberry biscotti, studded with plump dried cranberries, crunchy pistachios, bright orange zest and a splash of amaretto. These twice-baked Italian cookies are crisp rather than overly sweet, making them perfect for dunking in tea or coffee — or enjoying by themselves.
The combination of tart dried cranberries, fragrant orange and a hint of almond from the amaretto creates a balanced flavour profile. A touch of nutmeg adds warmth and depth, resulting in traditional biscotti with a fresh, festive twist.
These orange cranberry biscotti are wonderful all year round, and especially nice during the holidays. The mix of cranberries, pistachios, orange and warming nutmeg makes them ideal as Christmas biscotti and thoughtful homemade gifts. They pair well with other festive cookies in gift boxes.
This recipe is part of my cookie collection and follows the same simple, flavour-forward approach as my lemon-pistachio version. Like that recipe, these biscotti are big on taste and low on effort.
Ingredients
This recipe uses just a handful of basic ingredients and is easy to adapt. Swap dried fruit, nuts or extracts to create your own variations.
💭Hint: Traditional biscotti dough contains no added fat such as butter or oil. Adding fat will soften the texture and shorten shelf life, but it’s fine if you prefer a softer biscuit.
Notes and alternatives are listed below.
- Sugar – white caster or granulated sugar works well.
- Egg – one large egg at room temperature.
- Orange zest – finely grated for bright citrus flavour; lemon zest can be used instead.
- Amaretto – optional, adds almond notes. Substitute vanilla or almond extract (1 tsp) if preferred.
- Flour – plain (all-purpose) flour.
- Baking powder – a small amount to help the dough lift.
- Nutmeg – freshly grated is best for aroma; use about ¼ tsp if very fresh, otherwise ½ tsp ground.
- Cranberries – dried cranberries provide sweet-tart balance; choose plump varieties.
- Pistachios – add colour, crunch and a nutty taste. Substitute almonds or other nuts if you like.
Scroll to the recipe card below for the full ingredient list and measurements.
Instructions
These biscotti are made in two stages: the first bake sets the loaf, and the second bake dries the slices to create the signature crunch. The dough comes together quickly in a single bowl.
Whisk the egg and sugar until pale and thick enough to leave a ribbon when the whisk is lifted. Stir in the orange zest and amaretto (or extract).
Fold in the dry ingredients: flour, baking powder and nutmeg. Add the dried cranberries and pistachios and mix until evenly distributed.
💭Tip: If the dough is sticky, add a little more flour, dust your work surface and hands well, or chill the dough 30–40 minutes. You can also shape the dough on the lined baking sheet using a dough scraper.
Shape the dough into a flat oval or loaf and transfer it to a lined baking sheet.
Bake for about 20–30 minutes until pale golden. Let the loaf cool 10–15 minutes, then reduce the oven temperature for the second bake.
Cut the loaf diagonally into 2 cm (¾-inch) slices with a large serrated knife. Arrange the slices on the baking sheet and bake again for 10–15 minutes until dry and crisp, turning halfway through.
Remove the biscotti and allow them to cool completely — they will firm up as they cool.
💭Tip: For slightly softer biscotti, shorten the second bake to 8–10 minutes. For crispier, drier biscotti, add a few extra minutes.
Variations
Biscotti are very adaptable — change the fruit, nuts, chocolate or spices to suit your taste.
- Different dried fruit and nuts – swap cranberries for dried cherries, apricots or your favourite dried fruit; use almonds, hazelnuts, pecans or macadamias instead of pistachios.
- Chocolate biscotti – replace a couple of tablespoons of flour with cocoa powder and fold in chocolate chips for a chocolate version.
- Spices and extracts – try cinnamon, ginger or cardamom, and flavour with vanilla, lemon, orange or coffee extract.
- Gluten-free – use almond flour in place of all-purpose flour for a gluten-free option.
Dipping or drizzling with melted dark, milk or white chocolate adds variety. Alternatively, mix 120 g icing sugar with 1–2 tbsp fresh lemon or orange juice to make a simple glaze.
Storage
These biscotti keep exceptionally well thanks to the twice-baked method. Store at room temperature in an airtight container for up to two weeks.
They also freeze for up to three months. Cool completely, freeze in a single layer, then transfer to a sealed container or freezer bag. Thaw at room temperature and reheat briefly if desired.
Top tip
- Use plenty of flour. Biscotti dough can be sticky — dust your surface and hands liberally or chill the dough to make shaping easier.
- Shape on the baking sheet. If the dough remains sticky, form the loaf directly on the lined baking sheet using a dough scraper.
- Cool before slicing. Allow the baked loaf to rest 10–15 minutes before slicing to prevent crumbling, but don’t let it cool so long that it becomes too hard to cut.
Frequently Asked Questions
Yes. The recipe yields about 12 biscotti and can be doubled or tripled to make larger batches.
No. An electric mixer speeds up whisking the egg and sugar, but you can whisk by hand with a whisk or wooden spoon.
Slicing too soon after the first bake can cause crumbling. Let the loaf rest 10–15 minutes, then slice with a large sharp serrated knife. If it cools too long it may become too hard and also crumble, so time the cut carefully.
Fresh cranberries can be used, but they contain more moisture and are tart. If using about 100 g fresh, chop them finely and consider adding a tablespoon or two more sugar to balance the tartness.
If you try this recipe, please leave a rating or comment — it helps other readers and I love hearing how your batch turned out.
📖 Recipe
Cranberry Biscotti
Equipment
- hand-held electric mixer or whisk
- large mixing bowl
- large baking tray
- baking paper
- large serrated knife
Ingredients
- 1 large egg, room temperature
- 80 g caster or granulated sugar
- 1 tablespoon orange zest, finely grated
- 2 tablespoons amaretto liqueur (optional)
- 130 g plain flour
- ½ teaspoon baking powder
- ½ teaspoon nutmeg, freshly grated or ground
- 75 g dried cranberries
- 50 g pistachio nuts
Instructions
- Preheat oven. Preheat to 180°C (350°F) or 160°C fan. Line a large baking sheet with parchment.
- Whisk the wet ingredients. In a large bowl, whisk the egg and sugar until pale and nearly doubled in volume, about 3 minutes. Add orange zest and amaretto if using and mix to combine.
- Fold in dry ingredients. Gently fold in the flour, baking powder and nutmeg. Add cranberries and pistachios and fold until evenly combined. Flour your work surface and hands — chill the dough 30 minutes if it’s too sticky.
- Shape the dough. Turn the dough onto the floured surface, shape into a flat oval loaf roughly 25 x 5 cm and place it on the lined tray.
- Bake. Bake 20–25 minutes until pale brown. Let cool 5–10 minutes and reduce oven to 135°C (275°F).
- Slice and bake again. Use a large serrated knife to cut diagonal slices about 2 cm thick. Arrange slices on the tray and bake 10–15 minutes, turning halfway, until dry and crisp. Add 5–10 minutes for a firmer biscotti.
- Cool and serve. Allow biscotti to cool completely. Optionally dip or drizzle with melted chocolate or glaze.
Recipes are developed and tested in metric measurements. Using digital scales gives the most accurate results. US customary conversions are provided but may not have been tested.
Notes
Storage and freezing:
Store at room temperature in an airtight container for up to two weeks. To freeze, cool completely, freeze in a single layer, then transfer to a sealed container for up to three months. Thaw at room temperature and warm briefly at 150°C (300°F) if desired.
Top tips:
- Use plenty of flour when handling sticky dough, or chill it to firm up.
- If dough remains sticky, shape it on the lined baking sheet with a scraper.
- Cool the loaf 10–15 minutes before slicing to avoid crumbling.
Nutrition
Calories: 98 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 2 g
This recipe was originally published in December 2016 and updated with new photos and tips in October 2023.