Recipe by SARA LEE
"These fragrant biscotti are even more wonderful dipped in chocolate."
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2 1/4 cups
1 1/2 teaspoons
1 1/2 teaspoons
chopped dried cranberries
toasted and chopped almonds
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!
This recipe crumbles too easily when you eat it. Biscotti I have made are pretty "crisp". I think it's a little too much like a "shortbread" vs. biscotti recipe.
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!
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.
Excellent, excellent, excellent. This was my first attempt at Biscotti and they were wonderful! I used the juice from the orange I zested instead of the orange liqueur and it worked out great! I did use a little extra cinnimon, but that is just how I like it :) I will definitely make them again and again!
I thought these were absolutely delicious. I love the combination of orange and cranberry, and this cookie definitely delivered when it came to flavor. I didn't feel like taking a trip to the store to purchase a bottle of orange liquor just to use a couple TBS. I was very generous with the zest. As a matter of fact, I used the zest of 2 large navel oranges, a heaping tablespoon of frozen orange juice concentrate, and subbed orange flavored Craisins. I was afraid that these wouldn't have that 'orange zing' as someone mentioned they were a little bland. These turned out to be far from bland! It wasn't orange overkill either!Delicious! I loved that surprise HINT of cinnamon in the background. I too, melted some semisweet chocolate to drizzle on the tops for a finishing touch (spooned it into a ziploc bag, seal, and snipped a very small hole in one of the bottom corners). These are the most crumbly biscotti I have made, so be sure to use a serrated knife and carefully use slow strokes to cut through the log. It's also helpful to take the time to chop the cranberries into smaller pieces to make the logs easier to slice without breaking. A quick pulse of a food processor or some kitchen shears to snip them into smaller pieces did the trick for me. I didn't want to fuss with a knife. The dough will be quite sticky and tricky to shape into logs, but it is much easier if you do it with wet hands. These were an unexpected hit with my family, but NOT the kids LOL
Wahooo!!! These were amazing! We added a pinch of cardamom to the batter and it really made the orange flavor zing! We did one batch and had to do another to keep up with demand. So simple and easy to make! We used OJ instead of liqueur and did just a touch more cranberries and almonds. Would also be good with a dark chocolate drizzle. Awesome!
Excellent.. easy and delicious. The cinnamon really does add an extra punch. Followed it exactly as written.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Cranberry Biscotti
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 72
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