Cranberry Walnut Biscotti
Prep Time
10 mins
Cook Time
25 mins
Second Bake
20 mins
Total Time
55 mins
 

My favorite biscotti recipe. Makes 30 biscotti cookies.

2 cookies per person

Course: Cookies, Dessert
Cuisine: American, Italian
Keyword: cranberry biscotti, cranberry walnut biscotti
Servings: 15 people
Hanielas.com: Hani Bacova
Ingredients
CRANBERRY WALNUT BISCOTTI
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 2 eggs at room temperature
  • 1 tbsp orange zest
  • 2 tsp Vanilla Extract
  • 1 3/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2/3 cup dry cranberries
  • 1 cup Walnuts
  • 1/4 cup mini chocolate chips, or chopped chocolate
CHOCOLATE FOR DIPPING
  • 8 oz evenly chopped dark chocolate ( 226 grams) (I used 2 bars of Baker's Premium Baking Chocolate -semi sweet)
Instructions
CRANBERRY WALNUT BISCOTTI COOKIE DOUGH
  1. Preheat oven to 350 F. Line a baking sheet or cookie sheet with parchment paper or baking mat. Set aside.

TOAST WALNUTS
  1. Spread walnuts (1 cup) onto a baking sheet in one layer. Toast at 350F for 8-10 minutes. tossing the walnuts halfway through. Allow to cool then chop walnuts on a cutting board.

BISCOTTI COOKIE DOUGH
  1. Into a large bowl sift flour (1 cup and 3/4 cup), baking powder (1/2 tsp), salt (1/4 tsp) and ground cinnamon(1 tsp and 1/2 tsp).

  2. You can use both, stand mixer or hand held mixer to make biscotti cookie dough.

  3. In a bowl cream unsalted room temperature butter (1/2 cup, 113 grams) with granulated sugar (3/4 cup) until doubled in volume and pale in color, about 5 minutes.

  4. Into the butter beat in eggs (2 eggs), one egg at a time. Beating well after each addition. Scrape down the bowl. Add Vanilla Extract (2 tsp) and orange zest (1 tbsp) and beat for 30 second until well blended.

  5. Gradually, in 3 additions and on low speed add flour mix into the butter mix. Scrape down the bowl in between.

  6. Lastly stir in chopped walnuts (1cup), dry cranberries ( 2/3cup) and mini chocolate chips or chopped chocolate (1/4cup). Biscotti cookie dough is soft. This is normal.

BAKE BISCOTTI
  1. Divide cookie dough in half. With a large 1/4 cup cookie scoop drop cookie dough onto a baking sheet into 2 rows. Depending on the size of your baking sheet/pan make the log as long as the baking sheet. I like to use cookie sheet and you can also use half sheet baking pan.

  2. My logs were about 14 inches long and 2 1/2-3 inches wide. You can use your hands to shape the logs or use a spatula dipped in water to shape and smooth the cookie dough into a log. Space the logs about 3 inches apart.

  3. Bake until edges are golden for about 25-30 minutes, transfer baking sheets to a wire rack and let the logs cool for 10 minutes. Decrease oven temperature to 300F.

Second Baking
  1. Carefully transfer slightly cooled cookie logs to a cutting board. Cut diagonally or straight with a serrated knife into 3/4 inch pieces.


    TIP: Be sure to use both hands to transfer slightly cooled cookie log onto a cutting board. Or slide the cutting board underneath the log. Warm cookie log is prone to breaking if not handled with care.

  2. Place cookies cut side down back on the baking sheet. Bake for additional 8-10 minutes. Then turn the cookies again and baked for 8-10 more minutes, until lightly golden around the edges.

    Remove from the oven and let cool completely.

MELT CHOCOLATE
  1. I like to use a quick tempering technique to melt chocolate. You can melt chocolate in the microwave or over a pot with simmering water.

Melt Chocolate in Microwave
  1. Place 2/3 of chopped chocolate into a heat proof bowl. I like to use tempered glass bowl.

    Start heating chocolate on 50% power in 2 - 30 second intervals. Stirring and agitating chocolate after each heating period.

    Then decrease the heating time to 20 seconds and then to 10 seconds. Stirring and agitating chocolate after each heating period.It is important not to over heat the chocolate.

    Once chocolate is melted stir in remaining 1/3 of chopped chocolate. Let sit for 30 seconds. Then stir until melted. Dip your cookies.

Melt Chocolate Over a Pot with Simmering Water
  1. Place heat proof bowl with 2/3 of chopped chocolate over a pot with simmering water. Bottom of the pot must not touch the water.

    Stirring melt the chocolate. Once melted remove from the heat source and stir in remaining 1/3 of chopped chocolate. Let sit for 30 second and then stir well until melted. Dip your cookies.

  2. TIP : It's important that chocolate is chopped into small pieces of even size. No huge chunks please. It ensures even melting and can help prevent chocolate from scorching.

DIP COOKIES
  1. Dip or drizzle chocolate over cookies. Place dipped cookies onto a tray and allow chocolate to set. Or stick them into the fridge for 5 minutes to speed up the process.

    Store in an airtight container at room temperature for up to 4 weeks.

Recipe Notes
CAN I USE OTHER DRY FRUIT?

Absolutely. I've tried cherries, apricots, raisins. 

I DON'T HAVE WALNUTS CAN I USE OTHER NUTS?

Sure, you can. 

IS IT NECESSARY TO USE ORANGE ZEST?

It's not necessary, but it adds nice flavor. And it pairs nicely with cranberries.

HAVE YOU TRIED ADDING OATS TO THIS BISCOTTI RECIPE?

Yes, I have. I make these for a friend once a month. And I add 3/4 cup old fashioned oats with walnuts, cranberries and chopped chocolate.