Ingredients• 2 c. flour
• 3/4 c. finely chopped walnuts, toasted*
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 c. sugar
• 2 eggs
• 1/4 cup butter or margarine, softened
• 1 Tbsp vanilla
• 3/4 - 1 c. fresh cranberries, halved
• Canola oil spray
• 1 egg white
• 1 Tbsp water
• sugar (optional)
Instructions
• Heat oven to 350°
• Combine the flour, walnuts, baking powder, baking soda and salt. Set aside.
• Beat the sugar and eggs in a large bowl until lemon-colored. Add butter, and vanilla. Continue beating until well-mixed.
• Reduce speed on blender and gradually add the flour mixture. Blend, scraping bowl frequently, until well mixed.
• Add cranberries* and mix by hand with a wooden spoon.
• Spray hands well with cooking spray and use hands to shape the dough into 2 logs. Place each log on an ungreased baking sheet and flatten to 12" x 3", shaping each into a parallelogram with slanted edges on short ends.
• Combine the egg white and water and brush on top of each biscotti. Sprinkle with sugar if desired.
• Bake for 25 - 30 minutes or until lightly browned and firm to touch. Allow to cool on the baking sheet for 15 minutes.
• Reduce the oven temperature to 300°.
• Cut the biscotti logs diagonally into 1/2" slices with a serrated knife. Arrange slices cut-side down on baking sheet.
• Bake for an additional 16 - 20 minutes, turning once, or until golden brown. Cool completely. Store airtight.
* To toast walnuts: Chop nuts until very fine, but not quite a coarse powder. Spread nuts evenly on a baking sheet and place in a 350º oven for 2 minutes. Stir the nuts and arrange them again in even layer. Bake for 1 more minute. Do not let them burn!
• 3/4 c. finely chopped walnuts, toasted*
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 c. sugar
• 2 eggs
• 1/4 cup butter or margarine, softened
• 1 Tbsp vanilla
• 3/4 - 1 c. fresh cranberries, halved
• Canola oil spray
• 1 egg white
• 1 Tbsp water
• sugar (optional)
Instructions
• Heat oven to 350°
• Combine the flour, walnuts, baking powder, baking soda and salt. Set aside.
• Beat the sugar and eggs in a large bowl until lemon-colored. Add butter, and vanilla. Continue beating until well-mixed.
• Reduce speed on blender and gradually add the flour mixture. Blend, scraping bowl frequently, until well mixed.
• Add cranberries* and mix by hand with a wooden spoon.
• Spray hands well with cooking spray and use hands to shape the dough into 2 logs. Place each log on an ungreased baking sheet and flatten to 12" x 3", shaping each into a parallelogram with slanted edges on short ends.
• Combine the egg white and water and brush on top of each biscotti. Sprinkle with sugar if desired.
• Bake for 25 - 30 minutes or until lightly browned and firm to touch. Allow to cool on the baking sheet for 15 minutes.
• Reduce the oven temperature to 300°.
• Cut the biscotti logs diagonally into 1/2" slices with a serrated knife. Arrange slices cut-side down on baking sheet.
• Bake for an additional 16 - 20 minutes, turning once, or until golden brown. Cool completely. Store airtight.
* To toast walnuts: Chop nuts until very fine, but not quite a coarse powder. Spread nuts evenly on a baking sheet and place in a 350º oven for 2 minutes. Stir the nuts and arrange them again in even layer. Bake for 1 more minute. Do not let them burn!
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We don't usually frost these because they store better without icing. But a simple cream cheese frosting diluted with a bit of milk and drizzled on top is very very good!
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