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Cranberry Orange Biscotti

Prep Time:15 mins
Cook Time:40 mins
Serves:18 biscotti

Although traditionally paired with Vin Santo, this flavor amped Cranberry Orange Biscotti stands out as a solo indulgence. The remix recipe features our Kodiak Power Cakes, so even though you’re devouring a crunchy cookie, you’re getting the benefits of added protein. A better-for-you biscotti? It’s almost too good to be true. Almost.


2 cups Kodiak Power Cakes Flapjack & Waffle Mix 
1-1/2 teaspoon baking powder 
1/2 teaspoon salt 
1/2 cup butter, softened
3/4 cup sugar 
2 eggs 
2 tablespoons orange zest
1 teaspoon vanilla extract 
3/4 cup dried cranberries 
2 tablespoons turbinado sugar


  1. Preheat oven to 350°F. 
  2. In a large bowl, whisk the Kodiak mix, baking powder, and salt until combined. 
  3. Use an electric mixer to cream the butter and sugar until light and fluffy. 
  4. Add the eggs one at a time. Then, mix in orange zest and vanilla extract. 
  5. Add the dry ingredients and mix until incorporated. 
  6. Fold in dried cranberries. 
  7. On a parchment-lined baking sheet, divide the dough and form into two 3/4” thick logs. 
  8. Sprinkle the top of each log with turbinado sugar. 
  9. Bake for 20-25 minutes or until lightly browned. 
  10. Remove from the oven and let cool for at least 30 minutes. 
  11. Slice the logs at an angle about 3/4” thick and place cut side up on the baking sheet. 
  12. Bake for an additional 10-15 minutes or until dry. The center will remain slightly soft and will dry as the biscotti cools. 
  13. Store biscotti in a sealed container for up to 14 days.  

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