Orange Cranberry White Chocolate Biscotti is perfect for fall! It is loaded with tart dried cranberries, sweet white chocolate chips and lots of citrus zest. Pair with a cup of coffee or tea for a perfect snack or dessert!
How to Make Orange Cranberry White Chocolate Biscotti
This Orange Cranberry White Chocolate Biscotti could not be easier to make and it will impress your friends! To start, preheat oven to 350 degrees. Then, combine all ingredients in a stand mixer with the paddle attachment and mix until combined. If you don’t have a stand mixer use a spatula or even your hands to mix. Make sure everything is well combined and the chocolate and cranberries are mixed evenly throughout.
Next, move batter onto a parchment lined sheet pan and shape into a loaf. Bake at 350 degrees for 35-40 minutes or until golden. Once baked, remove from sheet pan onto a cutting board and let cool completely. Do not try to slice the biscotti while it is still warm or it will not hold its shape well.
Once cool, slice into 1/2 inch slices then return to the pan with the cut side up. Bake again at 350 degrees for 8-10 minutes or until lightly crispy. Remove from the oven and let cool. Store in an airtight container for up to 10 days.
If you love the visual pictures of steps, visit our Dark Chocolate Walnut Biscotti recipe for more pictures!
How to Store Biscotti
Biscotti can be stored in an airtight container for up to 10 days… if it lasts that long!
Biscotti can also be frozen! Freeze in an airtight bag and then let come to room temperature. Once defrosted, if desired bake in the oven at 350 degrees to make crispy again.
Frequently Asked Questions
Biscotti means “twice baked”. These cookies are baked as a “loaf”, cooled, sliced and baked again for that crispy texture they are loved for.
Yes! See above for directions on how to defrost from the freezer.
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If you enjoyed this Orange Cranberry White Chocolate Biscotti recipe be sure to peek at Dark Chocolate Walnut Biscotti, White Chocolate Macadamia Nut Scones, Apple Cinnamon Muffins, Easy Dried Fruit and Nut Trail Mix, Simple White Chocolate Blackberry Scones, Strawberry Dark Chocolate Banana Muffins, Sweet Breakfast Banana Scones and Lemon Poppy Seed Bread.
- 2 cups flour
- 1/2 tsp baking powder
- 1 cup sugar
- 3 eggs
- 1/2 cup white chocolate chips
- 1/2 cup dried cranberries
- zest of 1 orange
- Preheat oven to 350 degrees.
- Combine all ingredients in a stand mixer with the paddle attachment and mix until combined. If you don't have a stand mixer use a spatula or hands to mix.
- Move batter onto a parchment lined sheet pan and shape into a loaf.
- Bake at 350 degrees for 35-40 minutes or until golden.
- Once baked, remove from sheet pan onto a cutting board and let cool completely.
- Slice into 1/2 inch slices then return to the pan.
- Bake again at 350 degrees for 8-10 minutes or until lightly crispy.
- Remove from the oven and let cool.
- Store in an airtight container for up to 10 days.
Prefer different mix-ins? Feel free to tryother kinds of chocolate, dried fruit or nuts!
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Nutrition Information:Yield: 12 Serving Size: 1/12 recipe
Amount Per Serving: Calories: 222Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 48mgSodium: 45mgCarbohydrates: 44gFiber: 1gSugar: 27gProtein: 4g