Cranberry-Orange-Pecan Biscotti


World Vegan Feast

Published by Vegan Heritage Press

This image courtesy of Bryanna Clark Grogan

Who can resist the lure of a buttery, orange-scented biscotti studded with jewel-colored cranberries and toasty pecans? These large, rich biscotti are scrumptious on their own or served with your choice of coffee, tea, hot cocoa, or wine. When the biscotti are completely cooled, you can sift a little confectioners’ sugar over them, if you like. 

NotesDo not use regular whole-wheat flour or the biscotti will be tough.

Using baking parchment keeps these biscotti from burning, which is a danger because of the generous dried fruit content.

Cooking Methodbaking


Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Coursedessert, snack

Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian

Mealsnack, tea

Taste and Texturecrunchy, fruity, sweet, tart

Type of Dishcookie, dessert


  • 1½ cups whole-wheat pastry flour (see Notes)
  • 1½ cups unbleached white flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1½ cups sugar
  • ¾ cup smooth unsweetened applesauce
  • ¼ cup melted vegan margarine
  • 1 teaspoon pure vanilla extract
  • Finely grated zest of 1 large organic orange or 2 medium organic oranges
  • 1½ cups chopped toasted pecans
  • 1 cup dried cranberries


  1. Preheat the oven to 325°F. Line a 12 x 17-inch baking sheet with baking parchment cut to fit. In a large bowl, whisk together both flours, baking powder, and salt.

  2. In a medium bowl, whisk together the sugar, applesauce, margarine, and vanilla. Stir the wet mixture into the dry mixture, along with the orange zest, pecans, and cranberries. Mix thoroughly with a wooden spoon.

  3. With floured hands, shape the dough into one 6-inch-wide “log,” about ¾-inch thick, with the ends squared off. Place this log on the lined baking sheet.

  4. Bake for 25 minutes. Remove the pan from the oven to a cooling rack and reduce the oven heat to 300°F. Cool the log on the rack for 15 minutes. Cut the log carefully with a sharp knife straight across into ½-inch-wide slices. Place the slices cut-side-down on the baking sheet (you can re-use the parchment). Bake the slices for 10 minutes or until just golden on the bottom. Turn the slices over and bake 10 minutes longer or until golden on the bottom.

  5. Transfer the biscotti to cooling racks. Store the biscotti in an airtight container for up to two weeks (or freeze them in tightly-sealed rigid freezer containers).


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