Best Cranberry Walnut Biscotti Recipes

CRANBERRY-WALNUT BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
• Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl.
• Combine flour and baking powder; stir into egg mixture to form a stiff dough. Stir in cranberries and walnuts. Divide dough into 2 pieces. Form each piece into a roll the length of your cookie sheet. Use the parchment paper to help flatten the roll to about 1/2-inch thickness.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from cookie sheet to cool onto a wire rack until safe to handle, 10 to 15 minutes.
• Slice rolls crosswise into 1/2-inch slices. Place slices back on the cookie sheet, cut-side up, and continue baking until lightly toasted, 5 to 7 minutes per side.

CRANBERRY WALNUT BISCOTTI

Steps:

• 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.

GLUTEN FREE CRANBERRY WALNUT BISCOTTI

Steps:

• soak cranberries in hot water for 10 min, drain. mix dry ings together. Cream butter with sugar, add eggs and vanilla. Mix in dry ings, walnuts, zest and anise. form 3 logs, 3 inches wide, 1 1/2 high Bake 300x50 minutes. Allow to cool at least 30 mins. Slice carefully in 1 1/2 inch slices. Bake 10-15 minutes. Melt chocolate in microwave and spread on cookie after cooled.

CRANBERRY WALNUT BISCOTTI

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a small bowl sift flour, baking pwder & salt.
• 3. In a large bowl, with an electric mixer, beaten eggs, melted butter, sugar & vanilla & anise extracts.
• 4. Blend flour into bowl with egg mixture, beat on low speed until smooth. Add more flour if dough is too soft.
• 5. Remove dough from bowl onto floured counter.
• 6. Gently knead dough, add flour if it is still too soft to handle. Knead in walnuts and cranberries.
• 7. Cut dough into 3 parts, put dough on ungreased cookie sheet & form into 3 log shapes (each about 6" long). Slightly flatten each log. Make 6 logs if smaller cookies are desired.
• 8. Bake in middle rack of preheated oven for 25 minutes (20 minutes for small loaves). Check close to end of time to prevent burning. Remove when slightly brown. If bottoms burn, scrape off with smallest side of a cheese grater.
• 9. Cool on a rack for 5 minutes. When still slightly warm, slice diagnolly into 3/4" slices with a serrated knife.
• 10. Place the cookies, cut side down, on ungreased baking sheet & return to 350 degree oven for 10 - 15 minutes. Looking for a light golden color.
• 11. Remove from oven, cool on a rack. Store in covered container.
• 12. Enjoy with your favorite coffee or a nice glass of wine!!