Orange and Cranberry Biscotti

Today was my first Mother’s Day – very unreal to get to celebrate this day with my new family.  Ella is now 11 weeks old and just awesome.  I am so blessed that she sleeps through the night and she has an awesome mellow personality.

On top of that it was 80+ in Seattle today and just a gorgeous day and I was just so excited to dress Ella in shorts and T-shirt.  I hope everyone had a fabulous Mother’s Day as well.

This biscotti recipe i got from Heather’s Dish who also celebreated her first Mother’s Day today, she has an adorable son called Weston, who is just 3 weeks younger than Ella.  I found this recipe awhile ago and have been wanting to make it for weeks.

Biscotti to me feels like you are eating a fancy dessert but a little healthier. At least that is how I think about it.

I love the combination or cranberry and orange and some nuts. To me that is the perfect combination. This biscotti is fruity, nutty and not sweet at all. Dunk in your tea and coffee and enjoy.

Print Recipe

Orange and Cranberry Biscotti

Yield: 12 pieces

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour 15 minutes


1/4 cup sugar

3 egg whites

Orange Zest from two large oranges (about 3 tbsp)

1 cup whole wheat pastry flour

1/3 cup cornmeal

3/4 tsp baking powder

1/4 cup crushed walnuts

1/2 cup dried cranberries


Preheat your oven to 300F.

In a bowl mix together the egg whites and sugar until they start to dissolve, around 4 minutes. Then mix in the orange zest until it’s broken up and combined.

Add in the flour, cornmeal, and baking powder. Mix until combined. Finally add the walnuts and cranberries.

Turn dough out onto a sheet pan lined with parchment or a Silpat, and using your hands mold it into a log about 3x12”. Bake at 300F for 30 minutes until the top is just starting to brown. Let the log cool for about 5 minutes, then gently remove it to a cutting board.

Using a serrated knife cut it into 1-inch slices width-wise and place them cut side down on the baking sheet. Bake for another 20-30 minutes, or until the cut sides are golden brown. Let cool completely before eating and storing in an airtight container.

Adapted from: Heather’s Dish

One Year Ago: Rum Balls
Two Years Ago: Strawberry and Rhubarb Pie