Cranberry-Orange Biscotti Recipe

This Cranberry-Orange Biscotti pairs well with a cup of coffee, hot cocoa, or tea. What makes this recipe extra sweet is that it’s made with only plant-derived ingredients. Sure, making your own biscotti is a little more work than the typical cookie, but the results are completely worth it. And these crisp cookies are perfect for dunking in your coffee, hot cocoa, or tea.

Coffee and biscotti is a nice solo treat, but even better when shared with friends. So why not invite some friends over and make some freshly baked honey cranberry-orange biscotti? The flavor combination is beyond tempting. The recipe makes enough that you can save and enjoy for later as well.

Cranberry Orange Biscotti on baking sheet with Waxing Kara Orange Blossom Honey and 2 oranges
Orange Biscotti on the pan just out of the oven

Biscotti were created in 14th-century Tuscany in the city of Prato and were made from almonds, which were abundant in the region.

We used the Waxing Kara Orange Blossom honey for this recipe so that each biscotti is bursting with orange deliciousness. We took a traditional biscotti recipe and adapted it to make it a little easier to make.

The coconut drizzle adds a nice touch to these Honey Cranberry Orange Biscotti cookies.

Cranberry Orange Biscotti dough on parchment on baking sheet on dish towel overhead, before baked

Adapting this Biscotti Recipe

We encourage everyone to adapt our recipes to meet their needs. If you’re on the timid side when it comes to the kitchen, we’ve got some ideas to get you started. Consider adapting these honey cranberry-orange biscotti cookies the following ways:

  • Use dried cherries instead of cranberries
  • Replace the orange with a lemon for a zestier flavor
  • How about using the Waxing Kara Orange Blossom Honey
  • Add a teaspoon of cinnamon for some extra spice!

How to make Cranberry Orange Biscotti

  • Preheat oven to 350F. Place parchment paper over two baking sheets.
Cranberry-Orange Biscotti dough in the making covered in honey prior to mixing
  • Combine the coconut oil, Waxing Kara Orange Blossom Honey, and zest from one orange and vanilla in a mixing bowl. Stir thoroughly to combine. Add the juice from one orange, ground flax seeds and tapioca starch. Stir to combine. Set aside.
Cranberry-Orange Biscotti dough mixed
  • In a separate bowl, stir together the flour, baking powder, and baking soda. Sift to combine. Add the almond slivers and dried cranberries. Stir until equally distributed.
adding flour to Cranberry-Orange Biscotti dough in the making
  • Pour the flour mixture in with the coconut oil mixture. Stir until combined. Divide the dough into two sections. Place each section of dough on each baking sheet and mold into loaves, measuring approximately 9 inches long and patting the loaves until they are about 1/2” thick. Repeat with the second section and pan.
Cranberry-Orange Biscotti dough in the making
  • Place both loaves in the oven and bake for 20 minutes.
forming the loaf shape for Cranberry-Orange Biscotti dough in the making
  • Remove the loaves from the oven and allow them to cool for a few minutes. When they are cool enough to handle, cut into 1/2″ thick slices. Reduce heat on your oven to 300F.
  • Place slices on prepared pans and return to the oven for 10 minutes. Remove from the oven and turn the biscotti over and cook the other side for about 10 minutes as well.
  • Prepare the drizzle by combining the coconut oil and powdered sugar in a bowl. Press and stir to incorporate the coconut oil and powdered sugar. It should be crumbly. Add the plant-based milk, one teaspoon at a time until you reach the desired consistency. Drizzle over the top of each biscotti.
  • Store biscotti in an airtight container for up to 2 weeks.
Cranberry Orange Biscotti on baking sheet close up with almond slivers and drizzle

Storing your Biscotti

If you’ve got a big event coming up, like a brunch, you won’t have the time or energy to do everything on the same day. You can make these honey cranberry-orange biscotti cookies ahead of time and store them in a sealed container in the fridge. Simply remove them an hour or so before you need to serve them. You can also freeze the finished biscotti, just be sure to remove them from the freezer with plenty of time to allow them to thaw.

Cranberry Orange Biscotti with our Waxing Kara Orange Blossom Honey on fabric napkin next to a cup of coffee with biscotti in the background

If you decide to make this biscotti, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!

Cranberry Orange Biscotti on baking sheet with Waxing Kara Orange Blossom Honey and 2 oranges

Cranberry Orange Biscotti

Course: Breakfast, Dessert
Keyword: Cranberry orange biscotti, Honey Orange Cranberry Biscotti
Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 24
Calories: 154kcal
This Cranberry Orange Biscotti recipe is perfect for any time of the year. It is also vegetarian.
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Ingredients

BISCOTTI

  • 1/2 c coconut oil
  • 1/2 c Waxing Kara Honey
  • 1 tbsp. orange zest
  • 1 tsp. vanilla
  • 1 Orange juiced
  • 1 tbsp. flax seeds ground
  • 2 tbsp. tapioca starch or other starch like potato or corn
  • 2 1/2 c all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 c almond slivers
  • 1/2 c dried cranberries

DRIZZLE

  • 2 tbsp. coconut oil
  • 1/2 c powdered sugar
  • 1 tsp. plant-based milk

Instructions

  • Preheat oven to 350F. Place parchment paper over two baking sheets.
  • Combine the coconut oil, Waxing Kara Orange Blossom Honey, and zest from one orange and vanilla in a mixing bowl. Stir thoroughly to combine. Add the juice from one orange, ground flax seeds and tapioca starch. Stir to combine. Set aside.
  • In a separate bowl, stir together the flour, baking powder, and baking soda. Sift to combine. Add the almond slivers and dried cranberries. Stir until equally distributed.
  • Pour the flour mixture in with the coconut oil mixture. Stir until combined. Divide the dough into two sections. Place each section of dough on each baking sheet and mold into loaves, measuring approximately 9 inches long and patting the loaves until they are about 1/2” thick. Repeat with the second section and pan.
  • Place both loaves in the oven and bake for 20 minutes.
  • Remove the loaves from the oven and allow them to cool for a few minutes. When they are cool enough to handle, cut into 1/2″ thick slices. Reduce heat on your oven to 300F.
  • Place slices on prepared pans and return to the oven for 10 minutes. Remove from the oven and turn the biscotti over and cook the other side for about 10 minutes as well.
  • Prepare the drizzle by combining the coconut oil and powdered sugar in a bowl. Press and stir to incorporate the coconut oil and powdered sugar. It should be crumbly. Add the plant-based milk, one teaspoon at a time until you reach a desired consistency. Drizzle over the top of each biscotti.
  • Store biscotti in an airtight container for up to 2 weeks.

Video

Nutrition

Calories: 154kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 29mg | Potassium: 81mg | Fiber: 1g | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 3.8mg | Calcium: 28mg | Iron: 0.8mg

1 thought on “Cranberry-Orange Biscotti Recipe”

  1. Marly has such a terrific knack for making things that seem difficult a lot easier than you would have guessed.

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