Cranberry Walnut Biscotti is a great edible holiday gift! Make a batch for you and your family and then one for your neighbor, friend, co-worker or even the hard working postal workers that are delivering all of our holiday gifts!


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). We make this crispy bread every year for gifts along with mini Persimmon CakesCheese Wafers and Chocolate Orange Snaps.


They go great with your morning coffee or tea or as a late night snack. Maybe even make these delightful crisps for Santa this year! It’s a fun kid-friendly recipe that your little ones will love to help you with in the kitchen. The best part about the holidays is creating delicious recipes with your family so roll up your sleeves and make these! You won’t be disappointed.


I’m all about a recipe that you can customize, so just because this is Cranberry Walnut Biscotti doesn’t mean you can’t use chopped pecans instead of walnuts or dried date and figs instead of cranberries. Feel free to experiment! And of course let me know how it goes. I love hearing when you make a weelicious recipe your own!


Cranberry Walnut Biscotti is the perfect combination of crispy crunchy texture and sweet and tart cranberries. You won’t be able to get enough of these little treats. We can’t wait to make these this holiday season (and beyond!). What are you and your family making this holiday season? Let me know if biscotti is on your list!


Cranberry Walnut Biscotti

3.34 from 6 votes
Servings: 12
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes



  • Preheat oven to 375 F and line 2 cookie sheets with parchment paper.
  • In a large bowl or standing mixer, beat eggs, oil, sugar, orange zest, vanilla and almond extract for 1 minute until combined.
  • 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.
  • Fold in walnuts and cranberries and thoroughly combine.
  • 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.
  • Place flattened logs onto a cookie sheet lined with parchment paper.
  • Bake for 25-30 minutes or until golden brown.
  • Remove from the baking sheet and place on a cooling rack to cool.
  • When cool, slice the bread crosswise into 1/2 inch slices and place them back onto the cookie sheet cut-side down.
  • Bake each side for 7-10 minutes or until slices are lightly toasted.
  • Cool and serve.


Calories: 130kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Sodium: 55mg | Fiber: 1g | Sugar: 9g
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About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.


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

  2. 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. 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. 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. 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!

  6. 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.

  7. 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!

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

  9. 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 🙂

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

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  11. 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.

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