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
Main IngredientWhite Wheat Flour
Ingredients
3.25 cups all purpose flour
1 Tbs baking powder
1/2 tsp salt
10 Tbs unsalted butter, melted
3 eggs
1 tsp vanilla extract
1.5 cups granulated sugar
1/2 cup chopped walnuts
1/2 cup chopped dried cranberries
Directions
Sift together flour, baking powder and salt in a small bowl. Whisk together eggs and sugar into pale and lemon colored. Add vanilla extract to egg mixture and add cooled melted butter. Add flour mixture in batches, stirring to incorporate it. Once a sticky batter
is formed fold in cranberries and walnuts. Gather dough into a ball (it will be sticky) and divide in two. Gently shape each 1/2 into a log about 10"x2". Bake on parchment lined baking sheets for 20-30 minutes until golden. Let cool on wire racks. Slice each log into 1/2 inch slices using a serrated knife and return to 350 oven until toasted (either stand cookies up so air can circulate, or lay flat and flip after about 5 mins to toast both sides). Cool on a wire rack and enjoy, or store in an airtight container for up to 1 week.
is formed fold in cranberries and walnuts. Gather dough into a ball (it will be sticky) and divide in two. Gently shape each 1/2 into a log about 10"x2". Bake on parchment lined baking sheets for 20-30 minutes until golden. Let cool on wire racks. Slice each log into 1/2 inch slices using a serrated knife and return to 350 oven until toasted (either stand cookies up so air can circulate, or lay flat and flip after about 5 mins to toast both sides). Cool on a wire rack and enjoy, or store in an airtight container for up to 1 week.
