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A collection of diverse holiday cookie recipes, perfect for festive baking.

Spiced Cranberry Orange Biscotti

These Spiced Cranberry Orange Biscotti are a delightful treat, perfect for holidays or any time you crave a crunchy, flavorful cookie. Infused with warm spices and bright citrus, they offer a perfect balance of sweetness and tang.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 cookies
Calories 150 kcal

Equipment

  • Oven
  • Baking sheet
  • Large bowl
  • Electric mixer
  • Small bowl
  • Whisk
  • Spatula
  • Cutting board
  • Serrated knife
  • Wire rack
  • Microwave-safe bowl (optional)
  • Double boiler (optional)

Ingredients
  

Biscotti Dough

  • 2 cups All-purpose flour
  • 1/2 cup Unsalted butter softened
  • 1 cup Granulated sugar
  • 2 Large eggs at room temperature
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Cloves
  • 1 cup Dried cranberries
  • 1 tablespoon Orange zest

Optional Drizzle

  • 4 ounces White chocolate

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and prepare a baking sheet.
  • In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time until well combined.
  • In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
  • Fold in the dried cranberries and orange zest until evenly distributed throughout the dough.

Baking

  • Divide the dough in half and shape each half into a log, approximately 10-12 inches long and 2 inches wide, on the prepared baking sheet.
  • Bake the logs for 20-25 minutes, or until they are firm to the touch and lightly golden.
  • Remove the logs from the oven and let them cool on the baking sheet for about 10-15 minutes, then carefully transfer them to a cutting board.
  • Using a serrated knife, slice the logs into individual biscotti, about 1/2 inch thick, on the diagonal.
  • Arrange the sliced biscotti cut-side down back on the baking sheet and return them to the oven for a second bake.
  • Bake for another 15-20 minutes, flipping halfway through, until the biscotti are crisp and golden brown on both sides.
  • Remove the biscotti from the oven and cool completely on a wire rack.

Finishing (Optional)

  • If desired, melt the white chocolate in a microwave-safe bowl or double boiler. Drizzle the melted chocolate over the cooled biscotti for decoration.

Notes

For best results, ensure your butter and eggs are at room temperature to create a smooth, well-combined dough. When slicing the biscotti, a gentle back-and-forth motion with a serrated knife will help prevent crumbling. Store biscotti in an airtight container at room temperature for up to two weeks, or freeze for longer storage.