Cranberry Walnut Biscotti Recipe
Cranberry Walnut Biscotti Recipe photo by Taste of Home
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Cranberry Walnut Biscotti Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 20 servings


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

Nutritional Facts

1 each: 166 calories, 6g fat (1g saturated fat), 33mg cholesterol, 49mg sodium, 25g carbohydrate (14g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.


  1. 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).
  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. Yield: about 1-1/2 dozen.
Originally published as Cranberry Walnut Biscotti in Taste of Home Christmas Annual Annual 2010, p120

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N.Camp User ID: 5463765 190293
Reviewed Apr. 14, 2012

"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. :-)"

[email protected] User ID: 873497 189282
Reviewed Feb. 6, 2012

"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....."

toni.m User ID: 5441752 147144
Reviewed Dec. 14, 2011

"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."

nammi User ID: 6155815 191664
Reviewed Dec. 13, 2011

"The dough was not sticky because there is no oil or butter in the recipe. It was crumbly like a pie dough. Would not make it again!"

serbgirl User ID: 3526762 111417
Reviewed Dec. 7, 2011

"I absolutely love biscotti, any kind especially with nuts chocolate,and cranberrys."

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