Friday, January 14, 2011

Cranberry Walnut Biscotti

Favorite biscotti recipe.

Great to make in batches for the holidays!
(Short prep time& long shelf life!)
& also greaaaat with lots of other variations
Pistachio, almond, blueberries, chocolate chips..

Cranberry Walnut Biscotti
recipe from
- makes 1 log (about 18 cookies)

2 tablespoons light olive oil
1/4 cup and 2 tablespoons white sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 egg
3/4 cup and 2 tablespoons all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1/4 cup dried cranberries
3/4 cup pistachio nuts

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Form log (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the preheated oven, or until log is light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
5. Cut log on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Chocolate drizzles bought it to the perfect sweetness level.

Taste: 5 stars
Texture: 5 stars

Check out my other biscotti posts:

Chocolate peanut biscotti

Lenox almond biscotti

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