Dark Chocolate-Dipped Cranberry and Pumpkin Seed Biscotti | Brighten up your Christmas gifts this year with a simple but beautiful biscotti recipe - chocolate optional but totally recommended! | Veggie Mama

Dark Chocolate-Dipped Cranberry and Pumpkin Seed Biscotti

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 5 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 mins
  • Yield: 40 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: Italian


Get your Christmas baking on with these festive biscotti treats, resplendent with red and green specks and covered in glittery chocolate.



  • 1/2 cup dried cranberries
  • 1/2 cup boiling water
  • 3 cups plain flour (plus extra for the bench)
  • 2 teaspoons baking powder
  • 4 tablespoons butter
  • 1 cup sugar
  • 3 large eggs
  • zest of 1 large orange
  • 1/2 cup pumpkin seeds
  • 250g dark chocolate
  • Sprinkles or other decorations


  1. Preheat oven to 180C/375F and line two large baking trays with a mat or baking paper.
  2. Place the cranberries and water in a small bowl and leave for 15 minutes until they rehydrate – you can skip this step, but they’re nicer this way.
  3. In a medium bowl, combine flour and baking powder.
  4. In another large bowl, cream the butter and sugar (you can use a mixer for this). When light and fluffy, add eggs, one at a time. Add vanilla and orange zest to the butter, sugar and eggs and mix.
  5. Gently mix in the flour mixture.
  6. Add in your DRAINED cranberries, and your greenery (in this case, pumpkin seeds), and mix.
  7. Divide the dough into two, and shape each piece into a flat kind of log on the tray as in the photos above. You want to be able to make them wide enough to make large biscotti.
  8. If you’re making these without the chocolate, you can brush them at this stage and sprinkle them with some crunchy sugar.
  9. Bake for 20-25 minutes until golden brown.
  10. Cool on wire racks until you can handle them without burning yourself!
  11. With a bread knife, cut diagonally into slices a little less than a centimetre wide and place on your prepared trays from earlier.
  12. Bake again for 30 minutes, but do keep an eye on them – you want them to be crispy, but not blackened! Maybe turn the oven down if you’re worried at any stage.
  13. Cool on a wire rack.
  14. Heat the chocolate over a double boiler or in the microwave and dip your biscotti into it however you want.
  15. Lay on prepared trays and sprinkle over with edible glitter, sprinkles, or other decorations
  16. Leave until cool/set!

Keywords: easy biscotti, edible gifts, chocolate dipped biscotti, christmas cookies,