Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
35 mins
additional:
10 mins
total:
1 hr
prep:
15 mins
Servings:
40
Yield:
40 biscotti
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

105 calories; protein 1.7g; carbohydrates 15g; fat 4.2g; cholesterol 14mg; sodium 30.7mg. Full Nutrition
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