There’s something timeless about biscotti. Crisp, golden, and meant for dunking, these twice-baked Italian cookies feel both indulgent and refined. This White Chocolate Cranberry Orange Biscotti recipe brings together bright citrus zest, tart dried cranberries, and creamy white chocolate for a cookie that feels festive yet classic. Whether you’re baking for the holidays, gifting homemade treats, or simply craving a bakery-quality snack with your morning coffee, this biscotti delivers on every level.

Unlike overly hard biscotti that require serious jaw strength, this recipe creates the perfect balance: crisp enough to snap cleanly, yet tender enough to enjoy without soaking for minutes. The orange zest perfumes the dough, cranberries add pops of color and flavor, and the white chocolate dip gives a luxurious finish that turns a simple cookie into a showstopper.

Why You’ll Love This Biscotti Recipe

This isn’t just another biscotti recipe floating around the internet. It’s been carefully developed for:

Reliable structure – slices cleanly without crumbling
Balanced sweetness – not cloying, even with white chocolate
Versatility – ideal for gifting, entertaining, or everyday coffee breaks
Long shelf life – perfect for make-ahead baking

Biscotti are famously practical cookies. Because they’re baked twice to remove moisture, they stay fresh far longer than soft cookies. That makes them ideal for shipping, cookie tins, or keeping on hand for unexpected guests.

Ingredients

For the Biscotti Dough

2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tbsp orange zest (from 1–2 oranges)
1 tsp vanilla extract
¾ cup dried cranberries
¾ cup white chocolate chips or chunks

For the White Chocolate Dip

1 cup white chocolate chips or chopped white chocolate
1 tsp coconut oil or shortening (optional, for smoother dipping)

Instructions

Prepare the Oven
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
In a large bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes.
Add Wet Ingredients
Beat in the eggs one at a time, followed by vanilla extract and orange zest.
Combine Dough
Gradually add dry ingredients to the wet mixture until just combined. Fold in cranberries and white chocolate.
Shape the Logs
Divide dough in half. Shape each half into a 10-inch log on the prepared baking sheet, spacing them apart and flattening slightly.
First Bake
Bake for 25–30 minutes, or until logs are lightly golden and set. Remove from oven and let cool for 15 minutes.
Slice the Biscotti
Reduce oven temperature to 325°F (165°C). Using a sharp serrated knife, slice logs diagonally into ¾-inch pieces.
Second Bake
Arrange slices cut-side down on the baking sheet. Bake 10 minutes, flip, then bake another 8–10 minutes until crisp.
Cool Completely
Transfer biscotti to a wire rack and cool fully before dipping.
Dip in White Chocolate
Melt white chocolate gently. Dip one end of each biscotti, allow excess to drip off, and set on parchment until firm.

Tips for Perfect Biscotti Every Time

Let logs cool before slicing to prevent crumbling
Use a serrated knife for clean cuts
Don’t overbake on the second bake unless you prefer extra crunch
Zest only the orange peel, avoiding bitter white pith

Flavor Variations

Swap cranberries for dried cherries
Add sliced almonds for extra crunch
Use dark chocolate instead of white
Drizzle chocolate instead of dipping for a lighter finish

Serving Suggestions

Serve these biscotti with:

Coffee or espresso
Hot tea or chai
Mulled wine during the holidays
Gift boxes lined with parchment for festive sharing

They’re equally at home on a holiday dessert table or tucked into a weekday breakfast routine.

Storage & Make-Ahead Tips

Store biscotti in an airtight container at room temperature for up to 2 weeks. They also freeze beautifully for up to 3 months. Dip in white chocolate after thawing for best appearance.

A Little Biscotti History

Biscotti originated in Italy as long-lasting travel food. The name literally means “twice baked.” Modern versions like this cranberry orange biscotti keep the tradition alive while adding contemporary flavors loved by American bakers.

Final Thoughts

This White Chocolate Cranberry Orange Biscotti recipe proves that bakery-quality treats don’t require professional equipment or complicated steps. With simple ingredients and thoughtful technique, you’ll create crisp, elegant biscotti that look beautiful, taste incredible, and store well.

Once you make these, they’ll quickly become a holiday staple — and likely a year-round favorite.