Cranberry and Orange Biscotti Recipe

My cranberry and orange biscotti recipe is yummy, crunchy and oh so simple to make, plus it will make your whole home smell utterly heavenly. Enjoy with coffee, as something to nibble on, or wrap up and give as a beautiful homemade gift!

cranberry orange biscotti recipe

What is biscotti?

OK, so this bake isn’t TECHNICALLY your traditional biscotti, as you would normally find almonds in these twice-baked biscuits. However, in wanting to share a recipe with more festive flavours, I’ve omitted the almond in favour of dried cranberries and added in some orange flavour. These biscotti still have the trademark beautiful crunchy shell of course. And the second bake ensures the middle of these beautiful cranberry and orange biscotti are really crisp all the way through.

And why these flavours? Well, I’ve shared with your shortbread and scones with these flavours, and I find them so bright and fresh, I just had to share another variant of it! I love to enjoy these with a hot drink (yes, I’m a dunker!), or freshly (second!) baked from the oven, whilst still warm and slightly soft. Just divine!

Oh and I use whole milk when I make these normally, but I have made vegan biscotti in the past using this recipe too: simply substitute the milk for a dairy-free alternative and use the same biscotti recipe for the rest of your ingredients.

cranberry orange biscotti

How to make my cranberry and orange biscotti recipe

These are actually surprisingly easy to put together! First you mix together your wet ingredients and sugar, stirring through the orange extract (or zest if you prefer). Separately, sift together your flour and baking powder, then combine the two. The dough is then shaped into two logs and baked until just turning golden.

biscotti log

Once baked for the first time, the logs are left to cool for about 20-30 minutes before being sliced. The slices are then baked for a second time until crispy and just starting to turn golden.

biscotti logs
slicing biscotti

And that’s it! Cranberry and orange biscotti can be yours to make! 😊

As always, thanks for joining me today, my friends. Happy baking! x

biscotti recipe

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Cranberry and Orange Biscotti Recipe

Recipe by movers and bakers
5.0 from 2 votes
Course: Biscuits, ChristmasCuisine: ItalianDifficulty: Easy


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Baking time




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Crunchy, moreish and flavour-packed, my cranberry and orange biscotti are a seasonal delight!

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  • 80 ml (¼ cup+1 tbsp) milk (I use whole/full fat milk)

  • 80 ml (¼ cup+1 tbsp) oil (I use vegetable)

  • 140 g (½ cup+3 tbsp) caster sugar

  • 1.5-2 tsp orange extract (or zest of 1 orange)

  • 75 g (½ cup) dried cranberries, chopped

  • 320 g (2 cups) plain flour

  • 1.5 tsp baking powder


  • Preheat your oven to 180C/350F. Line a baking sheet with parchment paper and set aside.
  • In a small bowl or jug, mix together your milk, oil, sugar and orange extra or zest, then add in the dried cranberries and stir to combine. In a separate large bowl, sift together your flour and baking powder, then stir in your wet mix to bring together.
  • Tip out onto a lightly floured surface and knead a little to bring together, then separate your dough into two and shape into log. Place both logs onto your baking tray and bake for 20-22 minutes until just golden.
  • Once baked, leave your logs on a wire rack to cool for 15-20 minutes, then carefully cut into slices about 1″ thickness. Lay the slices, cut side down, back onto your parchment-lined baking tray and bake again (at the same temperature 180C/350F) for a further 10 minutes until they’ve dried out and are slightly golden. Cool completely and enjoy!

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  1. Fiona Renwick

    These are So yummy. I actually used barista oat milk as a substitute to the whole milk and worked really well. Particularly pleased that the almonds were replaced too.
    Def going to make again for a coffee morning!!

  2. Will definitely try them . Andrea what do you think of using coconut milk? I could do with cashew milk as well.

    • Hi Madz, I’ve not tried it with any other milks, so I couldn’t say for sure I’m afraid. I think it should work, though I would probably go with almond or cashew milk over coconut. If you try it, would you let me know how it turns out for you? 🙂

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