Twice-Baked Cranberry Orange Biscotti with Chocolate
Traditional Italian twice-baked cookies featuring tart dried cranberries, bright orange zest, and crunchy almonds, finished with white and dark chocolate dips. These crisp, dunking-perfect biscotti offer the ideal balance of citrus brightness and rich chocolate indulgence. Perfect for coffee breaks, tea service, or holiday gift giving. The double-baking technique creates the signature crunchy texture that makes these cookies excellent keepers and ideal for dipping in your favorite hot beverage.
Ingredients
- ½ cup sugar
- ½ cup brown sugar, firmly packed
- ¼ cup butter or margarine, softened
- 2 teaspoons orange peel, grated
- 3 eggs
- 3 cups all-purpose flouralmond flour1:1gluten-freegluten-free
may be more crumbly
- 3 teaspoons baking powder
- ¾ cup sweetened dried cranberries, chopped
- ¼ cup almonds, chopped
- 8 oz white chocolate baking bar, chopped
- 1 cup dark chocolate chips
- 1 teaspoon orange peel, grated
Instructions
- 1
Heat oven and spray cookie sheets with cooking spray
- 2
Beat sugars and butter until well blended, add orange peel and eggs
- 3
Stir in flour and baking powder, mix in cranberries and almonds
- 4
Shape dough into three rolls and flatten into rectangles on cookie sheet
- 5
Bake until light golden brown and centers are firm to touch
- 6
Cool briefly, then cut rectangles into slices with serrated knife
- 7
Bake slices cut side up until top surface is slightly dry
- 8
Turn cookies over and bake until other side is slightly dry
- 9
Cool completely on cooling racks
- 10
Melt white chocolate and dip half the cookies, let set on waxed paper
- 11
Melt dark chocolate and dip remaining cookies, let set on waxed paper
Tips
Use a sharp serrated knife to cut the baked logs cleanly without crumbling the edges.
Allow chocolate to set completely before storing to prevent smudging and sticking.
Store in an airtight container for up to two weeks - the twice-baked texture keeps them crisp.
Good to Know
Store tightly covered at room temperature for up to 2 weeks
Can be made up to 1 week ahead without chocolate dipping
Serve with coffee, tea, or dessert wine for dipping
Common Mistakes
Don't overbake the first baking or cookies will be too hard to slice cleanly
Cool logs completely before slicing to prevent crumbling and uneven cuts
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze these biscotti?
Yes, freeze for up to 3 months in airtight containers. Thaw at room temperature before serving.
What if I don't have white chocolate?
Use all dark chocolate or substitute with melted butterscotch chips for different flavor.
How long should I let the chocolate set?
Allow at least 30 minutes at room temperature or 15 minutes in refrigerator for chocolate to fully set.