15-Minute Cranberry Biscotti with Orange Glaze You’ll Adore

Oh, let me tell you about my absolute favorite holiday baking tradition – these gorgeous Cranberry Biscotti with Orange Glaze that fill my kitchen with the most incredible citrusy-spicy aroma every December. I’ve been perfecting this recipe for nearly a decade, ever since my Italian neighbor shared her nonna’s basic biscotti method with me. The magic happens when tart cranberries meet that sweet orange glaze – it’s like Christmas morning in cookie form!

What makes these biscotti special? That perfect crisp snap when you dunk them in coffee (or tea, if you’re fancy). The way the orange zest brightens up the earthy cranberries. How they stay fresh for days in that cute tin on your counter. Trust me, once you try homemade biscotti, you’ll never go back to store-bought. My kids start begging for “the crunchy cookies” as soon as the weather turns chilly!

The best part? These aren’t some fussy pastry chef project. With just a bowl, spoon, and basic ingredients, you’ll have golden biscotti logs ready for their first bake in about 15 minutes flat. I love how the glaze drips down the sides of those diagonal slices – it looks so professional, but shh, I won’t tell how easy it really is!

Why You’ll Love This Cranberry Biscotti with Orange Glaze

Here’s why this recipe is a total winner:

• Perfectly crisp: That satisfying snap when you dunk them? Absolute perfection.
• Easy to make: No fancy equipment needed – just a bowl, spoon, and your oven.
• Gift-worthy: Pack them in a pretty tin, and you’ve got an instant holiday gift.
• Versatile: Pair them with coffee, tea, or even a glass of dessert wine.
• Flavor-packed: Tart cranberries and sweet orange glaze? A match made in heaven.

Trust me, once you try these, you’ll be hooked!

Ingredients for Cranberry Biscotti with Orange Glaze

Here’s everything you’ll need to make these irresistible biscotti – I promise it’s all simple pantry staples you probably already have! The magic is in how we combine them.

• Dry ingredients: 2 cups all-purpose flour (spooned and leveled), 1 cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon salt
• Wet ingredients: 2 large eggs (room temperature makes mixing easier), 1 teaspoon pure vanilla extract
• The good stuff: ½ cup dried cranberries (I like the sweetened ones), 1 tablespoon freshly grated orange zest (about 1 medium orange)

For that gorgeous glaze:

• 1 cup powdered sugar (sifted to avoid lumps)
• 2 tablespoons fresh orange juice (none of that bottled stuff!)

See? Nothing fancy – just honest ingredients that work together beautifully. Now let’s get mixing!

Equipment You’ll Need

Gather these basic tools—I promise you probably have most already! You’ll need:

• A large mixing bowl (my trusty ceramic one has seen years of biscotti batches)
• Baking sheet (no fancy pan needed – any rimmed sheet will do)
• Parchment paper (lifesaver for easy cleanup and no sticking!)
• Sharp serrated knife (for those perfect diagonal slices)
• Rubber spatula (for scraping every last bit of dough)

That’s it! No stand mixer or special gadgets required – just good old-fashioned baking.

How to Make Cranberry Biscotti with Orange Glaze

Alright, let’s get to the fun part – making these beauties! I’ve broken it down into simple steps so you can nail it on your first try. Just follow along, and soon you’ll have that amazing cranberry-orange aroma filling your kitchen.

Preparing the Dough

First, whisk together all your dry ingredients – the flour, sugar, baking powder, and salt – in your big mixing bowl. No need to sift unless your flour’s super lumpy. In another bowl, beat the eggs with the vanilla and that gorgeous orange zest until it’s all friendly and combined. Now, pour the wet into the dry and mix just until it comes together. The dough will be stiff – that’s perfect!

Here’s my favorite part: gently folding in those ruby-red cranberries. I like to use my hands to make sure they’re evenly distributed without overmixing. The dough should look speckled with little bursts of color – so pretty!

Shaping and First Bake

Dump your dough onto the parchment-lined baking sheet and get ready to shape. I divide it in half and form two logs about 12 inches long and 3 inches wide. Pro tip: wet your hands slightly to prevent sticking! Press them down to about ½ inch thickness – they’ll puff up a bit.

Into the 350°F oven they go for exactly 25 minutes. You’ll know they’re ready when they’re golden and firm to the touch. Let them cool for 10 minutes – no cheating! This helps them slice cleanly later.

Slicing and Second Bake

Now the magic happens! Using your sharp serrated knife, slice diagonally into ½ inch pieces. I angle my knife about 45 degrees for those classic biscotti shapes. Lay the slices cut-side down on the baking sheet – they can be close but not touching.

Back in the oven for 10 minutes to dry them out and get that perfect crunch. Want them extra crispy? Go 5 more minutes, but watch closely – they can go from golden to overdone fast!

Making the Orange Glaze

While the biscotti cool completely, whisk together the powdered sugar and fresh orange juice. Start with 1 tablespoon of juice and add more as needed – you want it thick but pourable. Drizzle it artfully over the cooled biscotti (I use a fork or squeeze bottle) and let it set for about 30 minutes.

And there you have it – gorgeous Cranberry Biscotti with Orange Glaze that look straight from a bakery! Now, who’s ready for coffee time?

Tips for Perfect Cranberry Biscotti with Orange Glaze

After making countless batches of these biscotti, I’ve learned all the little tricks that guarantee perfection every time. First, slice them while they’re still slightly warm – too hot and they’ll crumble, too cold and they’ll crack. Aim for slices about ½ inch thick for that ideal dunking texture.

For the glaze, remember – thick is better than thin! If it’s too runny, add more powdered sugar a tablespoon at a time. And don’t skip the orange zest in the dough – that’s where the real magic happens. One last tip? Bake them until they’re lightly golden – they’ll continue crisping as they cool.

Variations and Substitutions

Oh, the fun you can have with this basic recipe! I’ve experimented with all sorts of twists over the years. Swap the orange zest for lemon if you want a brighter flavor – my aunt swears by this version. For nut lovers, toss in ¼ cup of chopped almonds or pistachios with the cranberries. Feeling fancy? Skip the glaze and drizzle melted white chocolate instead – though I’ll always be partial to that citrusy orange finish!

Out of cranberries? Try dried cherries or even chopped apricots. Just keep the total dried fruit to about ½ cup so the dough holds together. The possibilities are endless once you’ve mastered the basic technique!

Storing and Serving Suggestions

Once your biscotti are completely cool and the glaze has set, store them in an airtight container at room temperature. They’ll stay fresh and crisp for up to a week – if they last that long! I love pairing them with my morning coffee or an afternoon tea. They’re also perfect for gifting – just pop them in a pretty tin or mason jar!

Cranberry Biscotti with Orange Glaze FAQs

Can I freeze biscotti? Absolutely! These freeze beautifully. Just store them in an airtight container or freezer bag for up to 2 months. Thaw at room temperature, and they’ll taste freshly baked.

How long does the glaze take to set? The glaze usually sets in about 30 minutes, but give it an hour if you’re in a humid climate. If you’re in a rush, pop them in the fridge for 10 minutes.

Can I use frozen cranberries? Stick with dried cranberries for this recipe. Frozen ones add too much moisture and can make the biscotti soggy.

What if I don’t have orange zest? No worries! Lemon zest works just as well, or you can skip it and add a teaspoon of orange extract to the dough instead.

Why are my biscotti crumbly? Sounds like they might be overbaked. Next time, reduce the second bake by a few minutes. And always slice them while they’re slightly warm – it makes all the difference!

Nutrition Information

Here’s the scoop on the nutrition for these Cranberry Biscotti with Orange Glaze (per biscotti): approximately 120 calories, 14g sugar, and 25g carbs. Keep in mind, these values are estimates and can vary based on exact ingredients and portion sizes. Enjoy them in moderation as part of a balanced diet!

Did you make these Cranberry Biscotti with Orange Glaze? I’d love to hear how they turned out! Snap a photo of your beautiful creation and tag me – nothing makes me happier than seeing your baking successes. And if you’ve got any brilliant twists on the recipe, share those too – we biscotti lovers gotta stick together!

Print