Ruby Red Biscotti

Welcome to the ultimate guide for crafting the most exquisite Cranberry Biscotti, a classic Italian treat reimagined with a delightful burst of festive flavors. These golden, twice-baked cookies are generously flecked with plump, juicy dried cranberries, vibrant green pistachio nuts, and infused with the bright, citrusy notes of fresh orange zest, all elevated by a subtle hint of fragrant amaretto liqueur. Perfectly balanced in sweetness and tang, these easy biscotti cookies offer that signature satisfying crunch, making them absolutely ideal for dunking into your morning coffee or afternoon tea. But don’t be fooled by their simplicity; they are equally irresistible savored on their own.

Our orange cranberry biscotti recipe builds upon traditional Italian baking methods, ensuring an authentic texture and an unforgettable flavor profile. The dried cranberries provide a wonderful sweet-tart contrast that harmonizes beautifully with the refreshing orange and the distinct, warm almond essence from the amaretto. This combination transforms a simple cookie into a truly gourmet experience that’s surprisingly low on effort but big on flavor.

Why You’ll Love This Cranberry Biscotti Recipe

• Irresistible Crunch: The signature twice-baked method results in a wonderfully crisp texture, perfect for dipping.
• Vibrant Flavors: The combination of tart cranberries, bright orange zest, nutty pistachios, and almond amaretto creates a complex and harmonious taste.
• Surprisingly Easy: Despite their gourmet appeal, these biscotti come together quickly with minimal fuss and just one mixing bowl.
• Versatile Treat: Ideal for breakfast, a coffee break, dessert, or as a delightful homemade gift for friends and family.
• Long Shelf-Life: Biscotti are renowned for staying fresh for weeks, making them excellent for meal prep or larger batches.
• Holiday Favorite: With their festive colors and flavors, these make perfect Christmas biscotti or additions to any holiday cookie platter.

These homemade cranberry biscotti truly shine during the holiday season, with their festive hues and warming spice. The combination of sweet-tart cranberries, crunchy nuts, bright orange, and a whisper of nutmeg makes them an essential addition to your holiday baking list. They also make thoughtful, delicious gifts for loved ones. Alongside cherished recipes like Chocolate Thumbprint Cookies and Danish Butter Cookies, these festive biscotti will complete any celebratory cookie box!

This biscotti recipe is a fantastic addition to any cookie enthusiast’s repertoire, closely resembling my popular Lemon Pistachio Biscotti. Just like their lemony counterparts, these cranberry pistachio biscotti deliver outstanding flavor with minimal effort, proving that exceptional baking doesn’t have to be complicated.

Essential Ingredients for Perfect Biscotti

One of the many charms of this cranberry biscotti recipe is its reliance on a few very basic, readily available ingredients. Biscotti recipes are also incredibly forgiving and adaptable, inviting you to experiment with substitutions and create your own unique flavor combinations. Below, we’ll delve into each ingredient and discuss some helpful alternatives.

Important Note on Fat Content: This traditional cranberry orange biscotti recipe does not include any added fats like butter or olive oil. While some modern recipes incorporate these ingredients, the classic Italian method typically omits them. Adding fat will indeed result in a softer texture and a shorter shelf-life for your biscotti. If you prefer a firmer, crunchier cookie that stays fresh longer, stick to the no-fat approach as outlined here.

• Sugar: You’ll need white caster sugar or granulated sugar. Caster sugar, with its finer granules, dissolves more easily and contributes to a smoother dough texture. Granulated sugar works perfectly too, giving a slightly chewier result.
• Egg: One large egg, ideally at room temperature. Room temperature eggs emulsify better with sugar, leading to a lighter, airier batter. This is crucial for achieving the perfect biscotti structure.
• Orange Zest: Finely grated zest from a fresh orange is key for that lovely, bright, and refreshing citrus flavor. The zest contains essential oils that impart a much stronger aroma than orange juice alone. For a variation, lemon zest can be used.
• Amaretto: This amber-colored liqueur, renowned for its sweet almond flavor, adds a wonderful depth and sophistication to the biscotti. It complements both the orange and cranberries beautifully. If you prefer to omit alcohol, a teaspoon of vanilla extract or almond extract can be used as a delicious substitute.
• Flour: Use plain, all-purpose flour. It provides the necessary structure for these twice-baked cookies. Ensure it’s measured correctly for the best dough consistency.
• Baking Powder: Just a small amount of baking powder helps to create a slight lift in the cookie dough during the first bake, ensuring a well-formed log that is easier to slice.
• Nutmeg: Freshly grated nutmeg offers a much stronger, more fragrant, and warming flavor compared to pre-ground versions. If using fresh, about ¼ teaspoon is usually sufficient. For ground nutmeg, ½ teaspoon is generally appropriate.
• Dried Cranberries: These are a star ingredient, delivering delightful pockets of sweet and sharp flavor. They pair exquisitely with citrus and nuts. Look for plump and juicy varieties for the best texture and taste.
• Pistachio Nuts: Pistachios contribute a fantastic nutty flavor and a satisfying crunch, adding an extra layer of texture. Their vibrant green color also provides a beautiful visual contrast. If pistachios aren’t your preference, whole almonds or even pecans can be wonderful alternatives.

For the precise measurements and a complete list of ingredients, please refer to the detailed recipe card at the bottom of this post.

Step-by-Step Guide to Baking Perfect Cranberry Biscotti

Crafting these easy biscotti with pistachios and cranberries involves a straightforward two-stage baking process. This distinctive method is what gives biscotti their characteristic dry, crisp texture by removing moisture through a second bake. The dough itself is incredibly simple to prepare, often requiring nothing more than a single mixing bowl and a few minutes of your time.

Step 1: Combine Wet Ingredients. In a large mixing bowl, vigorously whisk the room temperature egg and sugar together until the mixture becomes pale in color and significantly thickened. When you lift the whisk or beater, it should leave a distinct ribbon-like trail that slowly dissolves back into the mixture. This aeration is key to a lighter biscotti. Once achieved, beat in the finely grated orange zest and the amaretto liqueur (or your chosen extract).

Step 2: Fold in Dry Ingredients. Gradually fold in the plain flour, baking powder, and nutmeg. Continue mixing just until combined. Then, add the dried cranberries and pistachio nuts, folding gently until they are evenly distributed throughout the dough. Avoid overmixing, as this can lead to tough biscotti. The dough will be thick and may appear sticky.

Baker’s Tip: Biscotti dough can sometimes feel a bit sticky or wet, making it challenging to handle. Don’t hesitate to generously flour your work surface and your hands. If the dough remains particularly difficult to manage, you can shape it directly onto your parchment-lined baking sheet using a dough scraper. Alternatively, placing the dough in the refrigerator for 30-40 minutes can firm it up, making it much easier to work with.

Step 3: Shape and First Bake. Transfer the dough to your floured surface and gently knead it a couple of times to bring it together. Shape the dough into a flat, oval-shaped log, approximately 25 x 5 cm (10 x 2 inches). Carefully transfer this log onto a baking sheet that has been lined with parchment paper. Ensure it maintains its shape, adjusting as needed. Place the baking sheet into your preheated oven.

Step 4: Cool and Reduce Temperature. Bake the biscotti log for 20-25 minutes, or until it develops a pale golden-brown color and feels firm to the touch. Rotating the baking sheet halfway through can help ensure even baking. Remove the partially baked biscotti from the oven and allow it to cool on the baking sheet for 10-15 minutes. This cooling period is critical for preventing crumbling during slicing. While it cools, reduce your oven temperature to 135°C (275°F).

Step 5: Slice and Second Bake. Using a large, sharp serrated knife (like a bread knife), carefully slice the cooled biscotti log diagonally into individual pieces, each approximately 2 cm (¾-inch) thick. Arrange these slices back onto the baking sheet, laying them flat. Return the biscotti slices to the oven for a second bake, for another 10-15 minutes, or until they are dry and crisp. You may wish to flip them halfway through to ensure even drying. They will feel slightly softer in the center but will harden considerably as they cool.

Step 6: Cool and Enjoy. Once the second bake is complete, remove the biscotti from the oven and transfer them to a wire rack to cool completely. This cooling period is essential for them to achieve their final crisp texture. Once fully cooled, they are ready to be enjoyed with your favorite beverage, or adorned with chocolate or icing if desired.

Customization Tip: The second bake is where you control the final crispness of your orange cranberry biscotti. For a slightly softer, chewier biscotti, reduce the second baking time to 8-10 minutes. If you prefer them extremely dry and extra crunchy, add a few more minutes to their baking time, watching carefully to prevent burning.

Creative Variations for Your Homemade Biscotti

Biscotti are wonderfully versatile, offering endless possibilities for customization. Once you’ve mastered this classic cranberry amaretto biscotti recipe, feel free to unleash your creativity and experiment with different fruits, nuts, chocolates, and spices to tailor them to your exact liking.

• Explore Different Dried Fruits and Nuts: If cranberries and pistachios aren’t your top choice, the options are limitless! Substitute cranberries with dried cherries, apricots, figs, or even candied ginger. For nuts, try hazelnuts, almonds, pecans, or macadamia nuts in place of pistachios. A combination of mixed dried fruits and nuts can also be delightful.
• Indulge in Chocolate Biscotti: Transform this recipe into a rich chocolate chip biscotti by swapping out 2 tablespoons of plain flour for unsweetened cocoa powder. Then, fold in a generous handful of your favorite chocolate chips (dark, milk, or white) along with the dried fruit and nuts.
• Spice it Up: Enhance the flavor profile with warm spices. Cinnamon, ground ginger, cardamom, or a festive pumpkin spice blend can add incredible depth. For extracts, beyond vanilla and almond, consider lemon, orange, or even coffee extract for a unique twist.
• Gluten-Free Option: To make gluten-free cranberry biscotti, simply replace the all-purpose flour with an equal amount of almond flour. Note that the texture might be slightly different but still delicious.

Finishing Touches and Serving Suggestions

For an extra touch of indulgence, consider dipping your cooled biscotti in melted chocolate. Dark, milk, or white chocolate all work beautifully, adding a layer of richness and visual appeal. You can dip one end of each biscotti, or get artistic with a delicate chocolate drizzle over the top. Simply melt your chosen chocolate slowly (either in a double boiler or microwave) and dip or drizzle as desired, then let it set on parchment paper.

Another elegant idea is to create a simple citrus icing. Combine 120 grams (about 1 cup) of icing sugar (also known as powdered sugar or confectioners’ sugar) with 1-2 tablespoons of freshly squeezed lemon or orange juice. Whisk until smooth, then drizzle generously over your cooled biscotti. The tartness of the icing provides a lovely counterpoint to the biscotti’s sweetness.

If you find yourself with leftover cranberries after baking, don’t let them go to waste! Cranberries are incredibly versatile and can be used in savory dishes too. This Thanksgiving Rice with Cranberries and Sweet Potatoes recipe is an excellent way to incorporate them into a flavorful side dish, proving their culinary flexibility.

Storage and Freezing Tips for Biscotti

One of the fantastic advantages of these easy cranberry biscotti is their impressive shelf-life. Thanks to the classic double-baking method, which significantly reduces moisture, these cookies will remain fresh and delicious for at least two weeks, if not longer, when stored correctly at room temperature.

To maintain their crispness and flavor, always store your biscotti in an airtight container, such as a cookie jar or a sealed plastic container. Keep them in a cool, dry place away from direct sunlight. This prevents them from absorbing moisture from the air, which can make them soft. Enjoy them whenever the craving strikes, ideally with a steaming cup of tea or coffee, or perhaps a glass of your favorite liqueur.

Biscotti also freeze exceptionally well, offering a convenient way to prepare them ahead of time for up to three months. To freeze, ensure the biscotti are completely cooled after their second bake. Arrange them in a single layer on a baking sheet or a large plate and place them in the freezer until solid. Once frozen solid, transfer the pistachio cranberry biscotti into a heavy-duty freezer bag or a sealed freezer-safe container. This initial freezing step prevents them from sticking together. When you’re ready to enjoy them, simply thaw the biscotti at room temperature for a few hours. For an extra touch of warmth and crispness, you can briefly reheat them in an oven at 150°C (300°F) for 5-10 minutes.

Expert Tips for Baking Perfect Biscotti Every Time

Achieving bakery-quality homemade biscotti is simple with a few key techniques. These expert tips will guide you to success, ensuring your cranberry orange biscotti are perfectly crisp and flavorful.

1. Don’t Be Shy with Flour: Biscotti dough, especially without added fat, can be quite sticky to the touch. This is completely normal! Do not be afraid to liberally flour your work surface and your hands when handling and shaping the dough. A well-floured surface will prevent sticking and make the shaping process much easier. If it’s still too challenging, placing the dough in the refrigerator for 30-40 minutes can firm it up, making it more manageable.
2. Shape Directly on the Baking Sheet: If you find the dough exceptionally sticky and difficult to transfer, simplify the process by shaping it directly on the parchment-lined baking sheet. Use a dough scraper or even your floured hands to gently coax it into the desired log shape. This minimizes handling and potential sticking.
3. Master the Cooling Time After the First Bake: This is a critical step for perfect slicing. After the initial bake, allow your biscotti log to cool for at least 10-15 minutes. If you attempt to slice it too soon, the interior will be too soft and prone to crumbling. However, don’t let it cool for too long either, as it will become too hard and difficult to cut cleanly, leading to breakage. The ideal window results in a log that’s firm enough to hold its shape but still pliable enough to slice smoothly with a sharp serrated knife.
4. Use a Sharp Serrated Knife for Slicing: A large, sharp serrated knife (like a bread knife) is your best friend when slicing the biscotti log. Its saw-like edge cuts through the partially baked dough and cranberries cleanly, minimizing crumbling and ensuring even slices.
5. Don’t Overmix the Dough: When combining the dry ingredients with the wet, and especially when folding in the cranberries and pistachios, mix just until combined. Overmixing develops the gluten in the flour, which can lead to a tougher, chewier biscotti instead of the desired crispness.

Frequently Asked Questions About Cranberry Biscotti

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Rating: 5 from 10 votes

Cranberry Biscotti

Crisp and fragrant cranberry biscotti, studded with tart cranberries and crunchy pistachios, with addition of fresh orange zest and amaretto. A perfect dunking cookie!

Prep Time: 5 mins

Cook Time: 40 mins

Total Time: 45 mins

Course: Dessert, Snack

Cuisine: Italian

Keyword: biscotti, cranberry biscotti, festive biscotti, orange cranberry biscotti, pistachio biscotti

Servings: 12 biscotti

Calories: 98 kcal

Author: Anna Wierzbinska

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 tablespoon 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

Note: All recipes are developed and tested in metric grams. Using digital scales provides more accurate results. US customary conversions are provided for convenience but have not been tested using this method.

Instructions

1. Preheat oven. Preheat your oven to 180°C (350°F) or 160°C fan. Line a large baking sheet with baking parchment and set it aside.
2. Whisk the wet ingredients. In a large bowl, whisk together the egg and the sugar until the mixture is pale and almost double in volume, typically about 3 minutes. Incorporate the orange zest and amaretto (if using), whisking again until thoroughly combined.
3. Fold in dry ingredients. Gently fold in the plain flour, baking powder, and nutmeg. Once these are partially combined, add the dried cranberries and pistachio nuts, folding until they are evenly distributed throughout the dough. Flour your work surface and hands well, as the mixture may feel somewhat sticky. To make handling easier, you can also chill the dough in the fridge for 30 minutes.
4. Shape the dough. Transfer the dough to your floured surface and gently knead it a couple of times. Shape the dough into a flat, oval-shaped log, approximately 25 x 5 cm (10 x 2 inches). Carefully place the shaped biscotti dough onto the prepared baking tray, reshaping if necessary to maintain its form.
5. Bake biscotti. Bake the biscotti log for 20-25 minutes, or until it achieves a pale brown color. For an even bake, rotate your baking sheet halfway through the baking time. Remove the biscotti from the oven and allow it to cool for 5-10 minutes on the baking sheet before proceeding. Reduce the oven temperature to 135°C (275°F).
6. Slice and bake again. Using a large, sharp serrated knife, cut the partially baked log diagonally into slices about 2 cm (¾-inch) thick. Arrange these slices back onto the baking sheet, laying them flat. Return them to the oven and bake for another 10-15 minutes, or until they are dry and crisp. For even crispness, turn the slices halfway through this second bake. The cookies might feel slightly softer in the center but will harden as they cool completely. If you prefer a drier, harder biscotti, add an extra 5-10 minutes to the second baking time.
7. Cool and enjoy. Allow the biscotti to cool completely on a wire rack. Once fully cooled, they are ready to be served. Optionally, you can enhance them by dipping them in melted chocolate or drizzling with your favorite icing.

Notes

Storage and freezing:

Store your cranberry biscotti at room temperature in an airtight container. They will maintain their freshness and crispness for up to 2 weeks or even longer.

These pistachio cranberry biscotti can also be frozen for up to 3 months. Ensure they are completely cool, then arrange them in a single layer on a baking sheet or large plate and freeze until solid. Once frozen, transfer them to a sealed container or a freezer bag. To enjoy, thaw at room temperature. For a revitalized crispness, reheat them in an oven at 150°C (300°F) for 5-10 minutes.

Top tips for success:

1. Use plenty of flour: Biscotti dough can be sticky. Don’t be afraid to use ample flour on your work surface and hands. Chilling the dough for 30-40 minutes can also make it easier to handle.
2. Shape directly on the baking sheet: If the dough is still too sticky, shape it directly onto the parchment-lined baking sheet using a dough scraper or your hands.
3. Allow proper cooling after first bake: After the first bake, let the biscotti cool for at least 10-15 minutes. Slicing too soon will cause crumbling; waiting too long can make them too hard to cut cleanly.

Nutrition

Serving: 15g | Calories: 98kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 20mg | Potassium: 52mg | Fiber: 1g | Sugar: 10g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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This recipe was originally published in December 2016. It has been thoroughly updated with new photos, a revised recipe, and enhanced tips in October 2023, ensuring the best possible baking experience for you.