Orange Cranberry Coconut Biscotti

This biscotti is unlike any other I’ve tasted.  I find store bought biscotti to be too dry and brittle.  This one has a tender chewiness while maintaining a toasty outer crust.  The coconut flavor is very subtle and balances the bursts of flavor from the cranberries and orange zest.  These delicate cookies are perfect with a cup of tea and, if you have a sweet tooth, a drizzle of warm honey.


  • 3 2/3 cups AP flour
  • 1 1/2 cups sweetened dried coconut (toasted)
  • 3/4 cup dried cranberries
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 large eggs
  • 1 cup granulated sugar
  • zest of one medium orange
  • 1/2 tsp. almond extract
  • 1 stick of unsalted butter (melted)
  • 2-5 Tbsp. water


  1. Preheat oven to 350 F.
  2. Combine dry ingredients in large bowl.
  3. Whisk melted butter, sugar, zest, extract and 2 whole eggs, plus one yolk (reserving the white) until combined.  Gently stir into dry ingredients.
  4. Gradually add water until a ball of dough forms a stiff, doughy mass.
  5. Form the dough into 2 logs on a greased sheet pan and brush with reserved egg white.
  6. Bake for 20-25 minutes until the logs are light brown but tops are still slightly yielding when pressed gently.
  7. Allow the logs to cool for 15 minutes and slice into 1/2 inch bars.
  8. Reduce temperature to 325 F and continue to cook about 15 minutes more until the smaller bars are light brown.



1 Comment

Filed under Recipes, Sweets

One response to “Orange Cranberry Coconut Biscotti

  1. Pingback: “Visions of Sugarplums…” |

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