I received this recipe from a friend, and it's great! I use the convection bake setting on my oven, so it's usually 50 degrees hotter than normal ovens. you may want to add 50 degrees depending on your oven.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

    Advertisement
  • Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.

  • Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.

  • Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.

  • Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

Cook's Note:

If needed, reduce heat to 300 degrees and rebake for 7 minutes. This depends how crunchy of a biscotti you like.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

294 calories; 8.8 g total fat; 51 mg cholesterol; 257 mg sodium. 49.8 g carbohydrates; 4.1 g protein; Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/07/2017
Quick easy and super tasty!! For an add flavour boost....I soak the craisins in 2 tablespoons of Grand Marnier along with the orange zest usually let sit over night if possible. I sprinkle sanding sugar on top of the loaves before the first bake gives a nice look and a crunch. Read More
(11)

Most helpful critical review

Rating: 2 stars
12/23/2017
First time making these so I followed the recipe precisely. I added the orange zest along with the extracts. Information on length of logs would be helpful after dividing the dough the cook is left to guess on how long/thick to make the logs. My oven is accurate but after baking the maximum recommended time they were still very underdone. Added 10 minutes and they were beginning to brown but still underdone in the middle. Added 10 MORE minutes and let cool then sliced - still somewhat dense and doughy in centers. the slices were normal biscotti sized so the logs weren't unduly thick when first baked. the second bake took a long time because the slices had to be turned and re-baked several times. When they were finally crisp enough and cooled a bit I was very disappointed at the blandness of the taste - the orange flavor was barely there even with the extracts AND the zest. Boring and ho-hum. I suppose with a ton of tinkering this recipe might be okay but why bother with a total makeover? I'll glaze these with a strong orange glaze so they're edible but I won't make these again. Read More
41 Ratings
  • 5 star values: 33
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/07/2017
Quick easy and super tasty!! For an add flavour boost....I soak the craisins in 2 tablespoons of Grand Marnier along with the orange zest usually let sit over night if possible. I sprinkle sanding sugar on top of the loaves before the first bake gives a nice look and a crunch. Read More
(11)
Rating: 5 stars
12/23/2013
This was a great biscotti recipe! Unfortunately my grocery store doesn't carry orange extract so I had to leave that out. I added a extra orange zest to make sure that I would get the orange flavor and substituted with vanilla extra. Received a number of compliments and will be making this again soon! I also needed to add to the baking time to get a nice crunchy biscotti. Read More
(11)
Rating: 5 stars
08/07/2017
Quick easy and super tasty!! For an add flavour boost....I soak the craisins in 2 tablespoons of Grand Marnier along with the orange zest usually let sit over night if possible. I sprinkle sanding sugar on top of the loaves before the first bake gives a nice look and a crunch. Read More
(11)
Advertisement
Rating: 5 stars
04/16/2013
I loved these Cranberry-Orange Biscotti. I followed the directions as stated except for the second baking. 7 minutes on one side did not result in a crispy crust. To get a crispy biscotti I had to bake them 7-8 minutes on both sides. Depending on how crisp you like your biscotti the second baking time will need to be longer. The dough was so easy to roll out. Some biscotti recipes have sticky dough. This dough was not sticky. I loved the orange zest along with the orange extract and cranberries. I cut off the ends and of course I had to taste the biscotti. Delicious! Read More
(7)
Rating: 5 stars
11/27/2013
I bake biscotti twice a week and have a pretty extensive collection of biscotti recipes. This one is among the best. Read More
(7)
Rating: 5 stars
08/14/2013
This is the best biscotti recipe! Read More
(5)
Advertisement
Rating: 5 stars
01/04/2017
Made this as written. Really good very simple. Packaged it in pretty seasonal bags and gave away to friends for the holidays but of course had to keep some for the house! will definitely be making this again. Read More
(2)
Rating: 5 stars
12/06/2015
Excellent recipe I made one addition which was 2Tbs of orange juice because my dough was a little dry. Canadian flour absorbs more liquid than American flour so I always need to adjust the liquid in most recipes. Will definitely make again Thanks for sharing. Read More
(2)
Rating: 5 stars
04/21/2013
Delicious! I followed the recipe exactly but cooked them at a higher temperature (375). My family couldn't stop raving about them... when their mouths weren't full! Read More
(2)
Rating: 4 stars
12/23/2014
I'm not a baker or chef and likely have no business in the kitchen. That being said the recipe was easy to follow prep and finish. The taste is phenomenal. My only complaint is the time and temp the recipe calls for. Now before anyone comments that oven temps vary i know that! I have a two year old oven and have a thermometer in the oven (although I'm not a baker or chef but my wife is...). Lol! I made two batches one following the recipe to the letter and I had to bake that batch about 8 extra minutes and then after slicing and placing them back in the oven to finish them that also took about 8 minutes longer... The second batch I bumped the temp up to 375 and that one was perfect at the recipe times. All in all a great recipe! Read More
(1)
Rating: 2 stars
12/23/2017
First time making these so I followed the recipe precisely. I added the orange zest along with the extracts. Information on length of logs would be helpful after dividing the dough the cook is left to guess on how long/thick to make the logs. My oven is accurate but after baking the maximum recommended time they were still very underdone. Added 10 minutes and they were beginning to brown but still underdone in the middle. Added 10 MORE minutes and let cool then sliced - still somewhat dense and doughy in centers. the slices were normal biscotti sized so the logs weren't unduly thick when first baked. the second bake took a long time because the slices had to be turned and re-baked several times. When they were finally crisp enough and cooled a bit I was very disappointed at the blandness of the taste - the orange flavor was barely there even with the extracts AND the zest. Boring and ho-hum. I suppose with a ton of tinkering this recipe might be okay but why bother with a total makeover? I'll glaze these with a strong orange glaze so they're edible but I won't make these again. Read More