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Cranberry-Walnut Biscotti

Rated as 4.5 out of 5 Stars

"Cranberry-walnut biscotti is a great little addition to your morning coffee and always great around the holidays!"
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1 h servings 104
Original recipe yields 40 servings (40 biscotti)


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  1. Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
  2. Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl.
  3. 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.
  4. 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.
  5. 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

Per Serving: 104 calories; 4.2 15 1.7 14 31 Full nutrition

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Read all reviews 2
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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.