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



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


Instructions Checklist
  • 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

104 calories; 4.2 g total fat; 14 mg cholesterol; 31 mg sodium. 15 g carbohydrates; 1.7 g protein; Full Nutrition


Rating: 4 stars
These were tasty but I prefer the Cranberry-Orange Biscotti recipe from this site that uses butter. Read More
Rating: 5 stars
Alas I had no walnuts and used pecans instead. Read More