‹ Back to Cranberry Walnut Biscotti

Print Options

Cranberry Walnut Biscotti Exps Hcbz21 48474 B05 20 9b 10

Cranberry Walnut Biscotti

TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling YIELD: about 1-1/2 dozen.
A chocolate drizzle lends extra sweetness to biscotti loaded with walnuts and dried cranberries. —Joan Duckworth, Lee's Summit, Missouri

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 large eggs, room temperature
  • 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

  • 1. Preheat oven to 350°. In a large bowl, combine 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).
  • 2. 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.
  • 3. 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.
  • 4. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until set. Store in an airtight container.

Nutrition Facts

1 cookie: 166 calories, 6g fat (1g saturated fat), 33mg cholesterol, 49mg sodium, 25g carbohydrate (14g sugars, 1g fiber), 4g protein.

© 2024 RDA Enthusiast Brands, LLC