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Cranberry Walnut Biscotti Recipe

Cranberry Walnut Biscotti Recipe photo by Taste of Home

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A chocolate drizzle lends a little sweetness to biscotti loaded with walnuts and dried cranberries. Before your family has a chance to eat them all, wrap some up to give as gifts!—Joan Duckworth, Lee's Summit, Missouri

This recipe is:

Diabetic Friendly

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Cranberry Walnut Biscotti Recipe

Prep: 25 min. Bake: 40 min. + cooling

Yield: 20 Servings

25 40 65

Ingredients

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs
1-1/2 teaspoons vanilla extract
1 cup chopped walnuts, toasted
1 cup dried cranberries, chopped
1/2 cup milk chocolate chips
1 teaspoon shortening

Directions

Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk eggs and vanilla; add to dry ingredients just until moistened. Fold in walnuts and cranberries (dough will be sticky).
Divide dough in half. On a greased baking sheet, with lightly floured hands, shape each half into a 10x2-1/2-in. rectangle. Bake 20-25 minutes or until golden brown.
Carefully remove to wire racks; cool 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake 8-10 minutes on each side or until lightly browned. Remove to wire racks to cool completely.
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until set. Store in an airtight container. Yield: about 1-1/2 dozen.

Nutritional Facts 1 cookie equals 166 calories, 6 g fat (1 g saturated fat), 33 mg cholesterol, 49 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Cranberry Walnut Biscotti in Taste of Home Christmas Annual Annual 2010, p120

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Cranberry Walnut Biscotti

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Reviewed on Apr. 14, 2012 by N.Camp

Made these to take to work. Everyone loved them.

Best compliment, coworker's Italian Dad would bring same kind home from neighborhood bakery, and she liked these better. Very Yummy. :-)

Reviewed on Feb. 06, 2012 by glennafabio

Mmmm.... At first the dough was a little crumbly like pie crust, but I added a bit more vanilla for moisture and worked it in with my hands, then shaped the two rectangles. The abundance of fruit and nuts counteracts the dry-ness of my biscotti memories, and the chocolate drizzle adds just the right touch! I'll definitely make these again. Mmmmm.....

Reviewed on Dec. 14, 2011 by toni.m

Ok just got done making these. To be honest with you I thought they where going to be dry. They sound it but they are not. I did not make any changes yet but I will experiment soon.