Cranberry-Walnut Biscotti recipe

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Ingredients

1 cup white sugar
3 eggs
½ cup canola oil
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon grated orange zest
3 ¼ cups all-purpose flour
1 tablespoon baking powder
¾ cup sweetened dried cranberries
½ cup chopped walnuts

Nutrition Info

104.5 calories
carbohydrate: 15 g
cholesterol: 14 mg
fat: 4.2 g
fiber: 0.5 g
protein: 1.7 g
saturatedFat: 0.4 g
servingSize: -
sodium: 30.7 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.

  2. Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl.

  3. Combine flour and baking powder, stir into egg mixture to form a stiff dough. Stir in cranberries and walnuts. Divide dough into 2 pieces. Form each piece into a roll the length of your cookie sheet. Use the parchment paper to help flatten the roll to about 1/2-inch thickness.

  4. Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from cookie sheet to cool onto a wire rack until safe to handle, 10 to 15 minutes.

  5. Slice rolls crosswise into 1/2-inch slices. Place slices back on the cookie sheet, cut-side up, and continue baking until lightly toasted, 5 to 7 minutes per side.

Recipe Yield

40 biscotti

Recipe Note

Cranberry-walnut biscotti is a great little addition to your morning coffee and always great around the holidays!

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