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!

comment on this post

Cranberry Walnut Biscotti (Makes 30 Cookies)

Prep Time: 5 mins Cook Time: 50 mins

Ingredients

  • 3 large eggs
  • 1/2 Cup Canola or Vegetable Oil
  • 1 Cup White Sugar
  • 1 Tsp Orange Zest
  • 2 Tsp vanilla extract
  • 1 Tsp Almond Extract
  • 3 1/4 Cups All Purpose Flour
  • 1 Tbsp baking powder
  • 1/2 Cup walnuts, chopped
  • 3/4 Cup Dried Cranberries

Preparation

1. Preheat oven to 375 F and line 2 cookie sheets with parchment paper.

2. In a large bowl or standing mixer, beat eggs, oil, sugar, orange zest, vanilla and almond extract for 1 minute until combined.

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. Fold in walnuts and cranberries and thoroughly combine.

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. Place flattened logs onto a cookie sheet lined with parchment paper.

7. Bake for 25-30 minutes or until golden brown.

8. Remove from the baking sheet and place on a cooling rack to cool.

9. When cool, slice the bread crosswise into 1/2 inch slices and place them back onto the cookie sheet cut-side down.

10. Bake each side for 7-10 minutes or until slices are lightly toasted.

11. Cool and serve.

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

leave a comment

15 comments

  • Deb

    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.

    leave a comment

  • Holiday Recipe Contest Winner- Cranberry Walnut Biscotti – Weelicious » Indulgent Dessert Recipes

    [...] the rest here: Holiday Recipe Contest Winner- Cranberry Walnut Biscotti – Weelicious Related Posts:Cranberry spiced muffins recipe The Lebanese Recipes Kitchen (The home of delicious [...]

    leave a comment

  • Kirsten

    I need to buy a zester, these look amazing!

    leave a comment

  • Kirstin

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

    leave a comment

    • Kristin

      Thans!!

      leave a comment

  • Kristin

    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 :)

    leave a comment

    • Rachel

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

      leave a comment

  • Rachel

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

    leave a comment

  • Jessica

    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!

    leave a comment

  • Erika

    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.

    leave a comment

  • Ashlee

    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!

    leave a comment

    • Catherine

      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 :)

      leave a comment

  • Perpetual Motion

    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.

    leave a comment

  • JenniferM

    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!\"

    leave a comment

  • Gmajokor

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

    leave a comment