Perfect Cranberry Biscotti

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These golden, crisp-edged biscotti are studded with sweet-tart cranberries and crunchy nuts, perfect for dipping into your morning coffee or wrapping up for a homemade gift. The texture strikes the ideal balance between crisp and tender, and the cranberry flavor shines through every bite. Whether you’re a seasoned biscotti baker or just trying your hand at them for the first time, this recipe delivers impressive results with minimal fuss.

Cranberry biscotti are a lovely twist on the traditional Italian cookie. With their naturally long shelf life, they make excellent make-ahead treats for holidays, gatherings, or cozy evenings at home. Their elegant shape and irresistible crunch make them a standout on any dessert platter.

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What Kind of Cranberries Should I Use?

For this recipe, dried cranberries are your best friend. They’re sweet, chewy, and easy to fold into the dough without adding excess moisture. You can use sweetened or unsweetened based on your preference—if using sweetened, consider reducing the sugar slightly to balance the sweetness.

If you’re feeling adventurous, you can also add orange zest to complement the cranberries or even swap in some white chocolate chips for a decadent variation.

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Ingredients for the Perfect Cranberry Biscotti

All-purpose flour – Provides the structure for the biscotti. Make sure to spoon and level the flour when measuring for accuracy.

Baking powder – Helps lift the dough and gives the biscotti a slight puff during the first bake.

Salt – Enhances the overall flavor and balances the sweetness.

Unsalted butter – Adds richness and a tender crumb to the biscotti. Soften it for easier creaming with sugar.

Granulated sugar – Sweetens the dough and contributes to the golden-brown edges.

Eggs – Essential for binding the dough and creating structure.

Vanilla extract – Rounds out the flavor and enhances the sweetness of the cranberries.

Dried cranberries – The star ingredient. Their tart-sweet pop makes these biscotti irresistible.

Chopped nuts (optional) – Almonds, pistachios, or hazelnuts add crunch and a touch of richness that pairs beautifully with cranberries.

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How To Make the Perfect Cranberry Biscotti

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the biscotti from sticking and for easier cleanup.

Step 2: Cream the Butter and Sugar

In a large bowl, beat together the softened butter and granulated sugar until light and fluffy. This gives your biscotti a beautifully tender texture.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract. The dough may look slightly curdled—don’t worry, it will come together once the dry ingredients are added.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until combined.

Step 5: Stir in Cranberries and Nuts

Fold in the dried cranberries and chopped nuts if using. Make sure they’re evenly distributed throughout the dough.

Step 6: Shape the Logs

Divide the dough in half and shape each portion into a log (about 10 inches long and 2 inches wide) on the prepared baking sheet. Flatten slightly for even baking.

Step 7: First Bake

Bake for 25-30 minutes until the logs are golden and set. Remove from the oven and let them cool for 10 minutes—this is crucial to avoid crumbling.

Step 8: Slice and Second Bake

Using a serrated knife, cut the logs into 1/2 to 3/4-inch slices. Lay the slices cut-side down on the baking sheet and bake for another 10-12 minutes per side, until crisp and lightly browned.

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How to Serve and Store Cranberry Biscotti

Cranberry biscotti are best enjoyed with a warm drink like coffee, espresso, or hot chocolate. They make a beautiful addition to holiday cookie trays, brunch spreads, or even wrapped in cellophane for hostess gifts.

To store, keep them in an airtight container at room temperature for up to two weeks. For longer storage, you can freeze them for up to 3 months—just make sure they are completely cool and stored in freezer-safe bags.

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Frequently Asked Questions

How do I keep biscotti from crumbling when slicing?

Let the biscotti logs cool for at least 10 minutes before slicing. Use a serrated knife and cut with a gentle sawing motion.

Can I make these biscotti gluten-free?

Yes! Swap the all-purpose flour with a 1:1 gluten-free baking flour that includes xanthan gum.

What nuts go best with cranberries?

Almonds are a classic pairing, but pistachios add a beautiful pop of green and hazelnuts lend a rich, nutty flavor.

Why are biscotti baked twice?

The double-bake method gives biscotti their signature crunch. The first bake sets the dough, while the second crisps it up.

Can I dip them in chocolate?

Absolutely! Once the biscotti have cooled, dip one end in melted white or dark chocolate and let them set on parchment paper.

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Want More Cookie Ideas with a Twist?

If you love these Perfect Cranberry Biscotti, you’ll probably enjoy these other favorites:

• Salted Caramel Pecan Cookies for a deeper caramel crunch.
• Lemon Churro Cookies if you’re craving tangy meets warm spice.
• Chocolate Crinkle Sandwich Cookies with a soft ganache center.
• Peanut Butter Blossom Cookies for a nostalgic touch.
• Brown Sugar Maple Cookies with cozy fall flavor.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

Let me know in the comments how yours turned out! Did you add orange zest or dip them in chocolate? Maybe you swapped in pistachios?

I love hearing how others make these recipes their own. Got questions? Drop them below and let’s bake better together. And for more delicious baking ideas, check out my Pinterest board full of sweet inspiration!

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