I want orange cranberry-flavored everything when the holidays arrive. These vegan orange cranberry biscotti are super cute and absolutely loaded up with dried cranberries. Fans of my cranberry clementine muffins (also with white chocolate) will definitely dig these. Like a lot of my bakes, I use a bit of whole grain flour to give the cookie a heartier and more nutty flavor.
Biscotti cookies are twice baked! It’s fun to shape up the log, bake it, slice up the log, and then bake the slices. The dough here comes together simply. You just need to whisk the wet ingredients and fold in the dry ones. No mixer required!
When you’re portioning the log after the first bake, the slices will appear under-baked and raw in the middle. They kind of are at that point! You’ll arrange the slices upright on the baking sheet (for maximum airflow) and bake again. After this, they’re perfect. A little chewy in the middle and crisp.
I like the flavor that vegan butter lends to this orange cranberry biscotti recipe. It’s rich and makes the dough nice and soft. I did test versions with olive oil (4.5 tablespoons to account for the water volume in butter) and they were decent! I found that the edges were a bit more dried out and it really emphasized the wholesome whole wheat flour flavor. Folks often ask if they can substitute oil for vegan butter, so I always aim to try it out when possible.
The white chocolate really takes these into WOW territory! It’s a similar finishing touch to my vegan ginger molasses softies, another holiday fave. Hope you love these!
Vegan Orange Cranberry Biscotti with White Chocolate
Perfect for dunking into a coffee, these zesty orange cranberry biscotti are simple to make and have an extra indulgent white chocolate finish.
Servings 20 BISCOTTI
Ingredients
- ⅔ cup (142 grams) light brown sugar, packed
- 2 teaspoons orange zest (from 1 medium orange)
- 6 tablespoons (84 grams) vegan butter, melted and cooled
- 5 tablespoons (74 mL) unsweetened soy milk
- 1 teaspoon vanilla extract
- 1 cup (120 grams) all purpose flour
- 1 cup (113 grams) whole wheat flour
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup (114 grams) dried cranberries
- ½ cup (85 grams) vegan white chocolate chips
Notes
- Pascha and Healthy Crunch both make vegan white chocolate chips.
Instructions
First Bake
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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In a large bowl, combine the brown sugar and orange zest. Work the orange zest into the brown sugar with your fingers. It should be very fragrant.
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To the brown sugar, add the melted vegan butter, soy milk, and vanilla. Whisk to combine. Then, add the all purpose flour, whole wheat flour, salt, and cinnamon. Mix with a spatula until almost totally combined. Add the dried cranberries and fold them in, totally combining the dough.
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Transfer the dough to the baking sheet and press it out into an even log. The final dimensions should be about 14 inches long and 3 inches wide. Once you have it shaped, pop it in the oven for 25 minutes, or until the bottom part of the giant cookie is starting to brown. Let it cool a bit.
Second Bake
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Lower the oven temperature to 325°F.
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Carefully transfer the big cookie to a cutting board and slice into 1 ½ inch slices. They will seem too wet/uncooked in the middle! Place the slices upright on the baking sheet. Carefully transfer sliced biscotti to the oven and bake for another 25 minutes or until they’ve dried out a bit. Let them cool completely.
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Place the white chocolate in a microwave-safe bowl and melt in the microwave in 15 second increments. It usually takes 45 seconds for me. Drizzle the cooled biscotti with the white chocolate. Pop the biscotti in the fridge for 5 minutes so that the white chocolate can set. Enjoy!
