Iced Orange-Cranberry Biscotti

Iced Orange-Cranberry Biscotti are a delicious dessert that's easy to make and elegant to serve. A great homemade treat to bring to a friend's house for brunch or to wrap as a holiday gift.
Course Dessert
Cuisine Vegetarian
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 15
Author Jessica Levinson


For the biscotti:

  • 1 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped dried cranberries
  • 2 tablespoons canola oil
  • 2 tablespoons fresh-squeezed orange juice
  • Zest from half of a juice orange
  • 2 large eggs

For the icing:

  • 1 cup powdered sugar
  • 2 tablespoons fresh-squeezed orange juice
  • Zest from half of a juice orange


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together flours, sugar, baking powder, salt, and chopped dried cranberries.
  3. In another bowl, mix together oil, orange juice, orange zest, and eggs. Pour wet ingredients into dry ingredients, mixing until batter just holds together. Divide the dough in half.
  4. On a floured surface, roll out dough into a 12-inch long x 2-inch wide x 1/2-inch thick log. Repeat with other dough half.
  5. Line cookie tray with wax paper and place logs on top. Bake for 25 minutes.
  6. Remove from oven and transfer logs to rack. Cool for 10 minutes.
  7. Reduce oven to 325 degrees F.
  8. Using a serrated knife, slice logs into 1/2-inch wide cookies. Place back on cookie tray and bake for 20 more minutes, turning cookies over half way through baking.
  9. Remove from oven and place on racks. Cool completely before icing.
  10. While cookies cool, whisk together powdered sugar, 2 tablespoons orange juice, and remaining orange zest.
  11. Once cookies are cooled, drizzle icing over cookies. Let icing harden for about 30 minutes before serving. Store in an air-tight container for up to a week.