You may always enjoy cranberry-walnut biscotti over the holidays as a small addition to your morning coffee.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 40 |
| Yield: | 40 biscotti |
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
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
- Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 105 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 0 g |
| Sodium | 31 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
They crumbled when I tried cutting them so they don’t look much like biscotti–more like hunks of very tasty cookie.
Alas, I had no walnuts and used pecans instead.
These were tasty, but I prefer the Cranberry-Orange Biscotti recipe from this site, that uses butter.