For a richer flavor, toast the walnuts lightly before adding them to the dough. Feel free to experiment with other dried fruits and nuts, such as dried cherries, pistachios, or almonds. These biscotti can be stored in an airtight container at room temperature for up to 2 weeks.
Cranberry-Walnut Biscotti
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING40 People
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VIEWS13
Twice-baked to perfection, these cranberry-walnut biscotti offer a delightful crunch and a burst of festive flavors. Ideal for dunking in your morning coffee or sharing with loved ones during the holiday season, these biscotti are a true testament to simple, yet elegant baking.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol14 mg
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Fiber1 g
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Protein2 g
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Saturated Fat0 g
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Sodium31 mg
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Sugar7 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 375 degrees F (190 degrees C). Line two large baking sheets with parchment paper. (5 minutes)
02
StepIn a large mixing bowl, beat together the sugar, eggs, canola oil, vanilla extract, almond extract, and orange zest until well combined and slightly lightened in color. (5 minutes)
03
StepIn a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. Be careful not to overmix. (5 minutes)
04
StepGently fold in the chopped dried cranberries and walnuts until evenly distributed throughout the dough. (2 minutes)
05
StepDivide the dough in half. On a lightly floured surface, shape each half into a log approximately the length of your prepared baking sheets. Transfer the logs to the baking sheets, using the parchment paper to help flatten each log to about 1/2-inch thickness. (10 minutes)
06
StepBake in the preheated oven for 25 to 30 minutes, or until the logs are golden brown and firm to the touch. (30 minutes)
07
StepRemove the baking sheets from the oven and transfer the biscotti logs to a wire rack to cool slightly, about 10 to 15 minutes. This will make them easier to slice. (15 minutes)
08
StepUsing a serrated knife, carefully slice the cooled logs crosswise into 1/2-inch thick slices. (10 minutes)
09
StepArrange the biscotti slices back on the baking sheets, cut-side up. Return to the oven and bake for an additional 5 to 7 minutes per side, or until lightly toasted and crisp. Keep a close eye on them to prevent burning. (14 minutes)
10
StepRemove the biscotti from the oven and let them cool completely on the baking sheets before storing in an airtight container. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Cassidy Mraz
Jun 22, 2025These were a huge hit! I made them for a holiday gift exchange, and everyone raved about them.
Eleanore Hickle
Jun 18, 2025The orange zest adds such a lovely aroma and flavor. I'll definitely be making these again!
Lucious Hills
Jun 4, 2025I found that chilling the dough for about 30 minutes before shaping the logs made them easier to handle.