These cranberry orange biscotti with white chocolate are crisp, fragrant, and full of festive flavor. Perfect for Christmas cookie trays, homemade gifts, or enjoying them with coffee or tea.

A hand dipping a white chocolate-drizzled biscotti into a cup of coffee.

I love making biscotti and often bake a big batch every couple of weeks, experimenting with different flavors. For the holiday season, I like this combination of tart dried cranberries, bright orange zest, and a drizzle of white chocolate.

They also make a lovely addition to a Christmas cookie box alongside cantucci, baci di dama, and flourless chocolate cookies.

Recipe Highlights

  • Easy to make: The dough comes together in one bowl, and no mixer is required.
  • Customizable: Add nuts, chocolate chips, or other dried fruits.
  • Perfect for gifting: These biscotti stay fresh for up to 2 weeks, making them ideal for homemade holiday gifts.

Key Ingredients & Substitutions

  • Flour: All-purpose flour gives the best texture.
  • Eggs: Help bind the dough together. I prefer large eggs at room temperature.
  • Sugar and honey: This combination makes the biscotti slightly softer and chewier. You can replace the honey with sugar, although the results may be a little different.
  • Orange zest: Freshly grated zest adds a bright citrus aroma. Lemon zest or vanilla extract are good alternatives.
  • Dried cranberries: Choose sweetened or unsweetened dried cranberries, depending on your preference, or substitute dried cherries.
  • White chocolate: Chopped white chocolate or good-quality white chocolate chips work well for the drizzle. You can also skip the drizzle or use dark or milk chocolate instead.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Cranberry Orange Biscotti

  1. Mix the dough: Combine the dry ingredients in a large bowl, then add the eggs, honey, and orange zest. Fold in the cranberries and knead until the dough comes together. It may look crumbly at first but will become softer and slightly sticky.
  2. Shape and bake: Form the dough into a log and bake until lightly golden.
  3. Slice and bake again: Let the log cool for about 10 minutes, then cut diagonally with a serrated knife and bake the slices until crisp.
  4. Drizzle with white chocolate: Melt the chocolate and drizzle over the cooled biscotti. Let it set before serving.
Cranberry biscotti cooling on a wire rack.
Cranberry orange biscotti drizzled with white chocolate on a wire rack.

Recipe Variations

  • Different fruits: Try chopped dried apricots, figs, cherries, pineapple, papaya, or crystallized ginger.
  • Nuts: Almonds, pistachios, pecans, walnuts, or hazelnuts add extra crunch.
  • Chocolate chips: Add white, dark, or semi-sweet chocolate chips to the dough. Butterscotch or peanut butter chips are other options.
  • Different drizzle: Swap the white chocolate for dark or milk chocolate, or leave the biscotti plain.
  • Mix & match: Combine your favorite fruits, nuts, and chocolate to create your own variation.

Elena’s Tips

  • Measure the flour carefully: A kitchen scale gives the most consistent results. If measuring by volume, spoon the flour into the cup and level it off.
  • Don’t worry if the dough looks crumbly: This is normal! Keep kneading it with your hands. As the dough warms up, it will gradually come together and become softer and slightly sticky. Resist the temptation to add more liquid.
  • Shape sticky dough with damp hands: This makes it easier to handle without adding extra flour.
  • Slice gently: Use a sharp serrated knife and a gentle sawing motion to prevent the biscotti from breaking.
  • Adjust the second bake: Bake a little longer for crunchier biscotti or slightly less for a softer center.

Make Ahead, Storage & Freezing

Make ahead: Prepare the biscotti several days in advance for holiday gatherings or edible gifts.

Storage: Once completely cooled and the white chocolate has set, store in an airtight container at room temperature for up to 2 weeks.

Freezing: Freeze plain biscotti, without the white chocolate drizzle, in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before decorating.

Close-up of biscotti with dried cranberries and white chocolate drizzle.

More Festive Recipes

If you’ve made these cranberry orange biscotti with white chocolate, leave a comment and rating below. I’d love to know how they turned out for you.

Cranberry orange biscotti placed on a cooling rack, drizzled with tempting white chocolate.
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How To Make It: Cranberry Orange Biscotti with White Chocolate

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 18 biscotti
(5 stars) 2 ratings
These cranberry orange biscotti are crisp, fragrant, and filled with dried cranberries and fresh orange zest. Finished with a white chocolate drizzle, they're perfect for holiday baking, gifting, or enjoying with coffee and tea.

Ingredients

  • 2 cups + 1 tablespoon (250 g) all-purpose flour, sifted
  • ¾ cup + 2 tablespoons (175 g) granulated sugar
  • 1½ tablespoons honey
  • 1 teaspoon baking powder
  • the zest of 1 orange, grated
  • 2 large eggs, at room temperature
  • 1 cup (125 g) unsweetened dried cranberries

For the white chocolate drizzle

  • 3.2 oz (90 g) white chocolate, chopped

Equipment

Instructions

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.

Mix the dough

  1. In a large bowl, combine the flour, baking powder, and sugar.
  2. Add the eggs, honey, and orange zest. Mix until a crumbly dough forms, then stir in the dried cranberries.
  3. Transfer the dough to a lightly floured surface and knead until it comes together and feels slightly sticky.

Shape and bake

  1. Shape the dough into a log approximately 12 inches (30 cm) long and 2 inches (5 cm) wide.
  2. Place it on the prepared baking sheet and bake for approximately 30 minutes, until lightly golden.

Slice and second bake

  1. Remove the log from the oven and let it cool for about 10 minutes.
  2. Transfer to a cutting board. Using a sharp serrated knife and a gentle sawing motion, slice diagonally into pieces approximately ½ inch (1.3 cm) thick.
  3. Arrange the slices on the baking sheet and return to the oven for another 10–15 minutes until crisp. Let cool completely.
  4. Add the white chocolate drizzle
  5. Place the chopped white chocolate in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until melted and smooth.
  6. Transfer to a piping bag or a small resealable plastic bag with one corner snipped off.
  7. Drizzle over the cooled biscotti and let the chocolate set before serving.

Notes

  • Flour: For the most accurate results, weigh the flour.
  • Honey: You can replace it with sugar.
  • Storage: Keep in an airtight container at room temperature for up to 2 weeks.
  • Freezing: Freeze undecorated biscotti for up to 3 months. Thaw at room temperature before adding the white chocolate.

Nutrition

Serving: 1 biscotto, Calories: 140 kcal, Carbohydrates: 29.5 g, Protein: 2.3 g, Fat: 1.8 g, Saturated Fat: 0.8 g, Cholesterol: 20 mg, Sodium: 15 mg, Fiber: 0.8 g, Sugar: 13.4 g
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Author: Elena Tomasi
Course: Cookies
Cuisine: Italian