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