Cranberry, Orange, and Walnut Biscotti

With lockdown putting my Taylored Bake Off Challenge on hold, I found myself in need of snacks, and biscotti seemed like the perfect solution—especially since I could actually eat them all myself! Biscotti were a signature bake on Bake Off, which gave me some creative freedom. The beauty of biscotti is how easy and adaptable they are. While I’ve made cranberry, orange, and walnut biscotti here, you can easily tweak the recipe. I’d suggest sticking to three key elements: A zestable fruit—like lemon, lime, orange, or grapefruit. Something sweet—dried fruit or chocolate chips. Something crunchy—nuts are ideal. If you’re mixing things up, use 100 grams of each sweet and crunchy ingredient, and make sure they’re chopped if they’re chunky. Have fun experimenting, and enjoy!

Cranberry, Orange, and Walnut Biscotti
Cranberry, Orange, and Walnut Biscotti

Makes 12-14 (large)

Hands-on Time 15 minutes (plus cooling)

Baking Time 50 minutes

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Ingredients

  • 250g plain flour (plus extra for dusting)

  • 1/8 tsp fine salt

  • 1 tsp baking powder

  • 120g caster sugar

  • 1 large orange (zest only)

  • 2 large eggs

  • ½ tsp vanilla extract

  • 100g dried cranberries

  • 100g walnut pieces (or chopped walnuts)

Equipment

  • Baking sheet

  • Parchment

  • Mixing bowl

  • Wooden spoon

  • Fine grater

  • Serrated bread knife

  • Wire rack

Method

1. Preheat the Oven

  • Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.

  • Line a baking sheet with parchment.

2. Make the Dough

  • In a mixing bowl, combine the flour, salt, baking powder, and sugar.

  • Grate the zest of the orange into the bowl. Add the eggs and vanilla extract. Mix until a thick dough forms.

  • Stir in the dried cranberries and walnut pieces until evenly distributed.

3. Shape the Biscotti Log

  • Lightly flour a worktop and turn the dough out onto it. Shape the dough into a log approximately 35cm long and 5cm wide. Flatten the sides slightly if needed.

  • Transfer the log onto the lined baking sheet.

4. Bake the Log

  • Bake on the middle shelf for 25 minutes.

  • Remove from the oven and let the log cool for 5-10 minutes until it’s cool enough to handle.

  • Reduce the oven temperature to 150°C/130°C (fan)/300°F/Gas Mark 2.

5. Slice and Bake Again

  • Slide the parchment and log onto a worktop. Line the baking sheet with fresh parchment.

  • Using a serrated bread knife, slice the log diagonally into 2cm thick slices.

  • Place the slices cut-side down on the lined baking sheet.

  • Bake for 10-15 minutes until golden. Flip the biscotti and bake for another 10-15 minutes until golden on both sides.

6. Cool and Serve

  • Transfer the biscotti to a wire rack to cool completely before serving.

Tip

  • For a fun twist, dip one end of the cooled biscotti in melted dark chocolate and let it set before serving.

Enjoy!

Cranberry, Orange, and Walnut Biscotti
Cranberry, Orange, and Walnut Biscotti