Cranberry-walnut biscotti is a great little addition to your morning coffee and always great around the holidays!
Ingredients
- white sugar: 1 cup
- eggs: 3 piece
- canola oil: 0.5 cup
- vanilla extract: 2 tsp
- almond extract: 1 tsp
- orange zest: 1 tsp (grated)
- ¼ cups all-purpose flour: 3 piece
- baking powder: 1 Tbsp
- sweetened dried cranberries: 0.75 cup
- walnuts: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
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Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl.
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Combine flour and baking powder; stir into egg mixture to form a stiff dough. Stir in cranberries and walnuts. Divide dough into 2 pieces. Form each piece into a roll the length of your cookie sheet. Use the parchment paper to help flatten the roll to about 1/2-inch thickness.
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Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from cookie sheet to cool onto a wire rack until safe to handle, 10 to 15 minutes.
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Slice rolls crosswise into 1/2-inch slices. Place slices back on the cookie sheet, cut-side up, and continue baking until lightly toasted, 5 to 7 minutes per side.
