Almond Orange and Cranberry Biscotti

    1 hour 5 minutes

    These biscotti are fragrant and have a beautiful complex flavour. For an extra treat, half dip them in chocolate.

    79 people made this

    Serves: 20 

    • 125g butter
    • 3/4 cup (190g) white sugar
    • 2 eggs
    • 1 tablespoon orange zest
    • 2 tablespoons orange liqueur
    • 2 1/4 cups (280g) plain flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/4 cup chopped dried cranberries
    • 3/4 cup toasted and chopped almonds

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl, cream together the butter and sugar. Beat in egg. Stir in the orange zest and orange liqueur. Sift together the flour, baking powder, salt and cinnamon, stir into the creamed mixture, then stir in the almonds and dried cranberries.
    3. On a lightly floured surface, divide the dough in half. Roll each half into a log about 4cm wide and 25cm long. Set the rolls lengthwise on a baking tray at least 8cm apart and flatten slightly.
    4. Bake for 20 to 25 minutes in the preheated oven, until firm to the touch and slightly brown on the top.
    5. Cool for 10 to 15 minutes then slice each log crosswise, at a diagonal, into 1cm wide slices. Lay them cut side down on the baking tray and return to the oven for ten minutes, turn them over and bake for 10 more minutes. Cool on wire racks, store in an airtight container. These keep for over a month.

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    Reviews in English (77)


    These were an instant favorite. I used juice from the zested orange instead of the liqueur and drizzled white and semisweet chocolate over the finished biscotti. Baking these on parchment paper, especially the first baking, made for a much easier transfer to the cooling rack. Absolutely delicious!  -  28 Dec 2007  (Review from Allrecipes USA and Canada)


    This was the easiest biscotti I have ever made! I always cook on a stone, and with the even distribution of heat, the cookies came out simply perfect! I did sub. orange juice for the liquor and made 1 batch with double cranberries instead of nuts - due to allergies. Overall, they were AMAZING!  -  17 Dec 2001  (Review from Allrecipes USA and Canada)


    I've made this recipe twice now and they turned out wonderful both times, the only difference was the choice of orange liquor. The first time I made them I used Triple Sec and the second time I made them I used Grand Marnier. The batch with the Grand Marnier was superior by far. When I make these again I will bake sure to use the Grand Marnier.  -  17 Feb 2008  (Review from Allrecipes USA and Canada)