Walnut Cranberry Biscotti is a better biscuit

Robin McDaniel
Have a cup of coffee or tea with these delicious Walnut Cranberry Biscotti.

Photo by Robin McDaniel

Have a cup of coffee or tea with these delicious Walnut Cranberry Biscotti.

When my friend (and boss), Brenda Pilson, brought in biscotti she had made, I knew I wanted to share this with Blount Today readers. Biscotti is a type of biscuit, and it is often called “twice-baked cookies.” Traditionally, biscotti contains nuts, spices and dried fruit, although modern recipes often call for a little white or milk chocolate to swirl or layer on the cookie.

Biscotti are often served with a hot drink such as coffee or black tea or with a glass of wine. Their unique texture-curved top and flat bottom make them perfect for dunking. You can also ice them with melted chocolate or other frosting.

Walnut Cranberry Biscotti

1/2 cup (1 stick) butter or margarine, softened to room temperature

1/2 cup sugar

1/4 cup packed brown sugar

3 eggs

3 cups, plain all purpose flour

2 tsp. baking powder

1/4 tsp. salt

1 cup chopped walnuts

1/2 cup dried cranberries

In large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time. Beat well after each addition.

In another bowl, mix flour, baking powder and salt. Gradually add to butter mixture. Stir in walnuts and cranberries.

Divide dough in half. Shape into two, 10 1/2- to 2 1/2-inch rectangles, about 1 inch thick.

Chill in refrigerator for 30 minutes. On a baking sheet lined with parchment paper, bake rectangles at 350 degrees for about 30 minutes or until light brown.

Transfer rectangles to cutting board and let cool. When cool, cut into 1/2 inch slices. Place cut side down on baking sheet, and bake for an additional 15 minutes, turning once.

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