Easy Orange Cranberry Chocolate Dipped Biscotti


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I started making these as a snack for my family to take with them when working in the evenings. It is a nice pick-me-up, but it's light and airy and doesn't weigh you down. Great with cold milk too!

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lincroft, nj


  • 1 box Orange Cranberry Bread mix, prepared
  • 1 container chocolate for melting on fruits

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Combine bread per box directions and put in greased square oven proof dish. Bake per instructions on box. Remove from dish and place on cooling rack. Once the bread has cooled, cut into thick slices and place on parchment lined cookie sheet, with the bottom of the slice on touching the parchment.

Place in preheated 300 degree oven and bake for about 20-25 minutes or until crispy inside and out. Remove to cooling rack and let cool. Depending on the weather, you might have to re-bake the slices to get them dried out – so return to preheated 300 degree oven and bake until crispy throughout.

Once cooled, prepare chocolate and dip half of the slice of bread in chocolate, placing on wax paper lined plate. After dipping the slices, place in refrigerator to cool and harden chocolate.

Store in sealed container up to about a week. 

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