Cranberry Walnut Biscotti
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Cranberry Walnut Biscotti



Drum roll, please! After much deliberation and heated discussion amongst a group of kids, grandparents, moms, dads, friends and, of course, myself, the winner of the weelicious Holiday Recipe Contest is Kristen Fantozzi for her incredibly delicious and festive Cranberry Walnut Biscotti! So popular was this recipe with my gang, I had to make a second batch by popular demand! With a hint of orange zest and vanilla, a crispy texture and sweet bites of dried cranberries, these biscotti are great to keep on hand or give as a gift (if you can handle parting with them).

Hopefully Kristen will send me some of the new recipes she will be making with her new Zojirushi Breadmaker!

Cranberry Walnut Biscotti  (Makes 30 Cookies)

  • Prep Time: 5 mins,
  • Cook Time: 50 mins,
  • Rating:
    Rate this recipe
Drum roll, please! After much deliberation and heated discussion amongst a group of kids, grandparents, moms, dads, friends and, of course, myself, the winner of the weelicious Holiday Recipe Contest is Kristen Fantozz for her incredibly delicious and...


  • 3 large eggs
  • 1/2 cup canola or vegetable oil
  • 1 cup white sugar
  • 1 teaspoon orange zest
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup walnuts, chopped
  • 3/4 cup dried cranberries


  1. 1. Preheat oven to 375 F and line 2 cookie sheets with parchment paper.
  2. 2. In a large bowl or standing mixer, beat eggs, oil, sugar, orange zest, vanilla and almond extract for 1 minute until combined.
  3. 3. In a separate bowl, combine the flour and baking powder and slowly add to the egg mixture in small increments until you form a stiff dough.
  4. 4. Fold in walnuts and cranberries and thoroughly combine.
  5. 5. Divide the dough in half and form each half into a log (about the length of the width of the cookie sheet). Place a piece of parchment paper on top of the log and flatten with a rolling pin to about 1/2 inch thick and about 4-5 inches wide.
  6. 6. Place flattened logs onto a cookie sheet lined with parchment paper.
  7. 7. Bake for 25-30 minutes or until golden brown.
  8. 8. Remove from the baking sheet and place on a cooling rack to cool.
  9. 9. When cool, slice the bread crosswise into 1/2 inch slices and place them back onto the cookie sheet cut-side down.
  10. 10. Bake each side for 7-10 minutes or until slices are lightly toasted.
  11. 11. Cool and serve.
Cranberry Walnut Biscotti

Nutrition Information

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  1. Gmajokor

    November 18, 2013 at 12:26 pm

    The only problem I had was cookies tended to crumble when slicing. Good flavor. I used sugared walnuts. Definitely would use recipe again.

  2. JenniferM

    December 21, 2011 at 10:45 pm

    The dough was super sticky and wet, so I just used a rubber spatula to spread into a log shape and they baked up just fine. Turned out perfectly for grandma’s Christmas present. My 8-year-old said,” These are AMAZING!”

  3. perpetual motion

    March 26, 2011 at 3:57 pm

    One of the most suitable websites I have search out for know-how within this definite niche market. I’ll be coming back constantly for new articles.

  4. Ashlee

    February 13, 2011 at 4:43 am

    I was so impressed with how these turned out!! How long do they last? Do you think I could freeze them after baking? It made so many that I would like to put some aside for another day!

    • catherine

      February 14, 2011 at 7:31 pm

      They last a while if you keep them in an air tight container. I would say several weeks. I would freeze the batter before baking :)

  5. Erika

    January 30, 2011 at 7:55 pm

    Mine was WAY too sticky too! I ended up adding more flour, but then added more sugar because it tasted so “floury” then added a pinch of cinnamon and more orange zest – essentially making a much larger batch. The dough was less sticky but still not okay to work with. Finally, I stuck it in the fridge for an hour and that seemed to help. In the end I was able to make three logs. Next time I will play with whole wheat and all purpose flour.

  6. Jessica

    January 21, 2011 at 2:01 pm

    I just tried making these but my dough is a little sticky/gooey. I don’t see it possible to roll into a log. Anyone else have this problem? I’ve put it in the fridge to see if it hardens a bit before attempting to roll it. Help pls!

  7. Rachel

    January 1, 2011 at 7:18 pm

    These were delicious! So simple to make. The dough is totally fun to shape for little ones. Thanks for a great recipe.

  8. Kristin

    December 27, 2010 at 7:59 pm

    I’ve been giddy since learning I won this! And you don’t need a zester – I just use a small cheese grater that’s fine! Yahoo :)

    • Rachel

      December 27, 2010 at 9:04 pm

      Congrats! and thank you for sharing. I’m making these for New Years!

  9. Kirstin

    December 27, 2010 at 11:59 am

    Congrats Kristen! Can’t wait to make these and try them out on my kidlets!!!

    • Kristin

      December 27, 2010 at 7:59 pm


  10. Kirsten

    December 24, 2010 at 9:03 am

    I need to buy a zester, these look amazing!

  11. Pingback: Holiday Recipe Contest Winner- Cranberry Walnut Biscotti – Weelicious » Indulgent Dessert Recipes

  12. Deb

    December 24, 2010 at 6:05 am

    Yum! I’ve always wanted to bake biscotti! I just wish this was a little less “white”, I might experiment with ww flour and honey.