Go Back
Cranberry dark chocolate biscotti slices with orange tones, nuts, cranberries, and chocolate drizzle on a plate

Cranberry Dark Chocolate Biscotti with Orange and Honey

Cranberry dark chocolate biscotti is a crisp, twice-baked cookie with rich chocolate flavor, tart cranberry notes, and bright orange aroma. It is a satisfying homemade treat perfect for pairing with coffee, tea, or a cozy drink.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: Italian
Calories: 261
Ingredients Method Notes

Ingredients
  

Biscotti Dough
  • 1/2 cup salted butter, softened slightly
  • 1/3 cup honey
  • 2 eggs
  • zest of one orange
  • 1/2 teaspoon salt
  • 2 cups whole wheat pastry flour (plus more for dusting)
  • 1 1/2 teaspoons baking powder
  • 2 oz / 55 g unsweetened dark chocolate
  • 1 cup fresh cranberries
  • 1/2 cup walnuts or pecans or whatever nuts you like (or omit)
Chocolate Drizzle
  • 2 oz / 55 g unsweetened dark chocolate
  • 2 tablespoons honey

Method
 

Preparation
  1. Line a baking sheet with parchment or foil. Preheat the oven to 350°F (177°C).
  2. Beat the butter, honey, orange zest, and salt with an electric mixer until combined. Add the eggs and mix until incorporated.
  3. Add the flour and baking powder to the mixture. Chop the chocolate into small pieces. Pulse the cranberries in a food processor, then toss them with a teaspoon of honey and a teaspoon of flour. Chop the nuts.
  4. Stir the chocolate, prepared cranberries, and chopped nuts into the dough until the additions are evenly distributed.
Baking
  1. Dust your hands and the outside of the dough with flour. Transfer the dough to the prepared baking sheet and shape it into a long, flat loaf about 13 inches by 3 inches.
  2. Bake the loaf for 35 minutes. Allow it to cool, then use a serrated knife to slice it into thin pieces starting from the short end.
  3. Place the slices face down on the baking sheet and bake for another 15 minutes. Check the biscotti for crispness and browning; if needed, continue baking for another 15 minutes or until the desired texture is reached. Cool completely.
Topping
  1. Melt the chocolate and honey together in a double boiler. Drizzle the mixture over the cooled biscotti.
Serving
  1. Serve the biscotti with coffee, spicy tea, or steamed milk for dunking.

Notes

For extra crunch, the sliced pieces can be baked for 30 minutes total, with 15 minutes on each side. For a more standard sweetness, use dark chocolate chips instead of unsweetened dark chocolate. The unsweetened chocolate provides a rich, intense flavor that pairs especially well with coffee.