Prep Your Workspace

Start by preheating your oven to 350°F and position two racks in the middle and upper thirds—avoid the bottom rack to prevent scorching the bottoms. Line two baking sheets with parchment paper and set them aside; this prevents sticking and ensures even baking.

Have a clean work surface ready, along with extra flour for kneading, a sharp knife, and a measuring cup for portioning. Working in a spacious area keeps the sticky dough manageable from the start.

Step 1: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined—this takes just seconds with a fork or whisk. In a small separate bowl or cup, scoop out about 1/4 cup (heaping) of this dry mix. Add the clementine zest to it and rub it in with your fingers or a spoon, breaking up any clumps so the citrus flavor disperses evenly without overwhelming one spot.

To this zest-infused portion, toss in the flaked almonds and sweetened dried cranberries, coating them lightly in flour; this step prevents the fruit and nuts from sinking to the bottom during baking and ensures even distribution throughout the dough. Finally, stir this mixture back into the large bowl of dry ingredients, giving everything a quick mix. The coated cranberries and almonds will add bursts of tart sweetness and crunch in every bite.

Step 2: Combine Wet Ingredients

Switch to a stand mixer fitted with the paddle attachment or use a large bowl with a hand mixer. Add the vegetable oil, clementine juice, vanilla extract, and 3 eggs—lightly beat the eggs first for a head start on blending.

Mix on low speed until the wet ingredients are fully incorporated, which takes about 20-30 seconds; the mixture should look smooth and emulsified, with no streaks of oil or yolk. Avoid overmixing at this stage to keep the dough tender. The citrus juice brightens the flavor, complementing the zest for a holiday-appropriate aroma that fills your kitchen.

Step 3: Form the Dough

With the mixer on low, gradually add the dry ingredients in small batches—use a 1/4-cup measure to portion them evenly, preventing flour clouds and lumps. Scrape down the sides of the bowl midway to ensure everything integrates. The dough will be very wet and sticky, almost batter-like, which is intentional for a light crumb; resist adding extra flour here, as it leads to dense, tough biscotti.

Once combined, heavily flour your work surface and turn out the dough. Knead gently just until it comes together into a cohesive mass, adding flour as needed to prevent sticking—this takes 1-2 minutes of folding and pressing.

Step 4: Shape the Logs

Divide the dough into six equal pieces by first cutting the mass in half, then each half into three—eyeball even portions for uniform baking. Working with one piece at a time on a floured surface, roll it into a 12-inch-long log about 1.5-2 inches wide; use your hands to gently elongate and smooth it.

Place three logs on each parchment-lined baking sheet, spaced 2 inches apart to allow for spreading. The logs may look rustic, but they’ll slice neatly after the first bake.

Step 5: First Bake

Gently flatten each log with your fingers to about 1.5-2 inches wide and even thickness—this promotes uniform cooking and easy slicing later. Bake for 25 minutes total, rotating the sheets top-to-bottom and front-to-back after 10-12 minutes for even golden browning.

Transfer to a wire rack and cool for 20 minutes until relatively firm but still warm; full cooling now would make slicing difficult. The kitchen will smell heavenly with vanilla, almond, and clementine notes wafting out.

Step 6: Slice the Biscotti

Maintain the oven at 350°F. Using a sharp serrated knife, cut each log on a sharp diagonal into 1/2-inch-thick slices—about 10 per log—wiping the blade clean between cuts for neat edges.

Arrange the slices cut-side up on the baking sheets, fitting as many as possible without crowding; some overlap is fine as they shrink slightly. This angle gives the classic biscotti shape, maximizing surface area for crispiness.

Step 7: Second Bake

Bake the slices for 6 minutes, then flip each one over with tongs, rotate the sheets, and bake another 6-8 minutes until lightly golden. Cool completely on wire racks—at least 1-2 hours—before they harden to the signature crunchy texture; warm biscotti seem soft but crisp up as they cool. Patience here is key, as undercooling results in chewy rather than crisp cookies.