Crisp, golden, and full of festive flavor, these Cranberry Orange Walnut Biscotti are the perfect treat for coffee or tea time. The tart cranberries and crunchy walnuts are brightened with a hint of orange zest, creating a biscotti that’s both elegant and comforting. Ideal for holiday gifting or an everyday pick-me-up, these twice-baked Italian cookies are a delightful balance of sweet and nutty.
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange rind
1 1/2 teaspoons vanilla
1 cup walnuts, chopped finely
1/2 cup dried cranberries
1 egg white
Granulated sugar
METHOD:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat sugar and eggs with an electric mixer on medium speed until pale and thick, 2–3 minutes. Add oil, orange juice, orange rind, and vanilla; beat until well blended.
Gradually add flour mixture on low speed until just incorporated. Stir in walnuts and cranberries. Dough will be soft and sticky.
Transfer dough to a lightly floured surface. Knead in a small amount of flour if needed for handling. With floured hands, shape into two logs about 8 x 2 inches each. Place 3 inches apart on prepared baking sheet and flatten tops slightly.
Brush logs with egg white mixture and sprinkle lightly with sugar.
Bake 25–30 minutes, or until lightly browned and firm to the touch. Cool on baking sheet for 10 minutes. Reduce oven temperature to 300°F (150°C).
With a serrated knife, cut logs diagonally into 1/2-inch slices. Arrange cut-side down on baking sheet. Bake 10–15 minutes, turning once halfway through, until golden and crisp.
Transfer biscotti to a wire rack and cool completely before storing.
YIELD: Makes about 2-1/2 dozen biscotti.
SOURCE: Adapted from a recipe at California Walnuts
