Cranberry Orange Biscotti

Average Rating 5 from 2 ratings

Flavorful and traditional, these twice-baked Italian cookies will delight your guests. Made with our Baking & Pancake Mix.

Cranberry Orange Biscotti

Yield: two dozen 3-inch cookies

Cranberry Orange Biscotti


  • 2 TBSP butter, softened
  • ½ cup sugar
  • 1 to 2 tsp anise extract, depending on taste
  • 1 tsp almond extract
  • 1 TBSP orange zest or 1 tsp orange extract
  • 1 egg plus 1 egg white
  • 1¾ cup + 2 TBSP Pamela's Baking & Pancake Mix
  • ¾ cup sliced almonds
  • 6 TBSP dried cranberries, roughly chopped


Preheat oven to 300°.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Add extracts and zest and mix well. Add eggs, mixing well again. Gradually add Baking & Pancake Mix until completely combined. Mix in almonds and cranberries.

Line a cookie sheet (insulated cookie sheet works best) with parchment paper and spray the paper with non-stick spray. Divide dough in half and form two logs of dough, about 2” x 12", on the parchment paper. The dough will be sticky; use two rubber spatulas or wet fingers to help form the dough. Bake in the top third of the oven for 25 minutes. Remove from the oven and place the cookie sheet on a wire rack for 10 to 15 minutes, until logs are almost cool.

Preheat oven to 275°. With a serrated knife, carefully cut ¾" diagonal slices. Place slices back on a parchment-lined cookie sheet on their sides. Bake 8 minutes, remove from oven and carefully turn over, then bake another 8 minutes. Allow to cool completely on cookie sheet. Store in an airtight tin.

© Pamela's Products, Inc.

3 Reviews or Comments for Cranberry Orange Biscotti

  1. Rebecca Willis December 17, 2014 at 8:59 am #

    This is amazing! Recipe turns out perfect – everyone loves them, never would guess that they are gluten free. Very easy to make too.

  2. Rebecca December 17, 2014 at 9:00 am #

    Definitely a keeper!

    Recipe Rating: 5
  3. Marcia Berg June 23, 2017 at 7:16 pm #

    Love this recipe. I substituted 1/4 tsp ground star anise for the anise extract and vanilla for the almond extract. Used the fresh grated orange zest. It was not as hard as store bought biscotti, but that’s a good thing… it was much better!

    Recipe Rating: 4.5

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