Cranberry And Walnut Biscotti Recipe Video
These are the classic italian hard cookies, perfect for dipping in coffe or desert wine. I've made these with butter, which is a bit unusual for biscotti but adds a richness I think is nice. You could use 1/2 cup dark chopped chocolate and 1/2 cup toasted chopped almonds if you'd like instead of the walnuts and cranberries. You could also use dried cherries with the chocolate and leave the nuts out. Because these cookies are so sturdy, they make great gifts - maybe with a bag of gormet coffee beans and packed in some pretty coffee mugs!
Summary
Preparation Time20 MinCooking Time35 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageServings10
Interest GroupClassic
Ingredients
All purpose flour - 3 1/4 cups
Baking powder - 1 tablespoons
Salt - 1/2 teaspoons
Unsalted butter - 10 tablespoons, melted
Eggs - 3
Vanilla extract - 1 teaspoon
Granulated sugar - 1 1/2 cups
Walnuts - 1/2 cup, chopped
Dried cranberries - 1/2 cup, chopped
Directions
GETTING READY
1) Preheat the oven to 350°F.
2) In a bowl, sift the flour, baking powder and salt together.
MAKING
3) In a large bowl, whisk the eggs with vanilla extract and sugar until the mixture is pale colored.
4) Then whisk in the cooled melted butter.
5) Add flour mixture in batches, stirring to incorporate it.
6) Once a sticky batter is formed, fold in the cranberries and walnuts.
7) Gather the dough into a ball, divide in two and gently shape each halve into a log about 10"x2".
FINALIZING
8) Place the logs on parchment lined baking sheets and bake for 20 to 30 minutes until golden.
9) Allow to cool on wire racks, then slice each log into 1/2 inch slices using a serrated knife and return to the oven until toasted.
10) Remove form the oven and transfer on a wire rack to cool.
SERVING
11) Enjoy the cookies on cooling or store in an airtight container for upto 1 week.
1) Preheat the oven to 350°F.
2) In a bowl, sift the flour, baking powder and salt together.
MAKING
3) In a large bowl, whisk the eggs with vanilla extract and sugar until the mixture is pale colored.
4) Then whisk in the cooled melted butter.
5) Add flour mixture in batches, stirring to incorporate it.
6) Once a sticky batter is formed, fold in the cranberries and walnuts.
7) Gather the dough into a ball, divide in two and gently shape each halve into a log about 10"x2".
FINALIZING
8) Place the logs on parchment lined baking sheets and bake for 20 to 30 minutes until golden.
9) Allow to cool on wire racks, then slice each log into 1/2 inch slices using a serrated knife and return to the oven until toasted.
10) Remove form the oven and transfer on a wire rack to cool.
SERVING
11) Enjoy the cookies on cooling or store in an airtight container for upto 1 week.
Editors Review
There are hundreds of biscotti recipes around but this cranberry and walnut biscotti are my all time favorite; not because it is fancy but because this recipe is doable in my kitchen. Watch the video to see how easily it can be made at home and how delightful it looks once finished. You would love them when you would have them fresh or even after a week, which is why these are so special.Questions, Comments and Reviews
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