Description
Cranberry walnut biscotti are delightful Italian cookies that offer a perfect balance of crunchy texture and sweet-tart flavor. These twice-baked treats, featuring tangy dried cranberries and rich toasted walnuts, are ideal for pairing with coffee or tea. Simple to make and visually appealing, they are perfect for holiday gifting or as a delicious anytime snack. Enjoy the satisfying crunch with every bite!
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup dried cranberries
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs and vanilla until frothy; mix into dry ingredients until just combined.
- Gently fold in cranberries and walnuts.
- Shape the dough into a log (about 1 inch high and 4 inches wide) on the baking sheet and bake for 25 minutes until golden brown.
- Cool for 10 minutes, slice the log into pieces, place cut-side down back on the baking sheet, and bake for another 10 minutes until crisp.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: - For added flavor, consider using orange zest or swapping walnuts for almonds or pecans. - Store biscotti in an airtight container at room temperature for up to two weeks or freeze for longer freshness.