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Cranberry Walnut Biscotti

3.34 from 6 votes
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes

Ingredients  

  • 3 large eggs
  • 1/2 cup vegetable or canola oil
  • 1 cup granulated 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

Instructions 

  • 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.

Nutrition

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