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Cranberry Walnut Biscotti

 Cranberry Walnut Biscotti
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
20 ServingsPrep: 25 min. Bake: 40 min. + cooling


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 eggs
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1 cup chopped walnuts, toasted
  • 1 cup dried cranberries, chopped
  • 1/2 cup milk chocolate chips
  • 1 teaspoon shortening


  • 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

2 of 2

Cranberry Walnut Biscotti (continued)

Directions (continued)

  • 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.