Cranberry, Orange & Walnut Biscotti



Total Time: 1 hr 40 min
Prep: 20 min
Cook: 50 min
Serves: 34
Easy


Scented with orange zest and laced with dried cranberries and walnuts, these tasty cookies require a two-step baking method. First, the dough is formed into a log and baked until firm. Once cooled slightly, the log is thinly sliced and the cookies are baked again until golden brown and crisp. Whole-wheat pastry flour has a finer texture than regular whole wheat. It adds more flavor and nutrition than all-purpose flour and works beautifully for cookies and cakes. Serve these crunchy treats with a cup of cocoa.
Ingredients:
  • 2¼ cups whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp table salt
  • ⅔ cups sugar
  • 1 tbsp orange zest
  • 1½ tsp vanilla extract
  • 2 large eggs
  • ½ cup dried cranberries
  • ⅓ cup walnuts, chopped and toasted

Instructions
  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper. In a medium bowl, whisk flour, baking powder, and salt. In a large bowl, combine sugar, orange zest, vanilla, and eggs and, using an electric mixer, beat at medium speed until light-colored and slightly thickened, about 4 minutes. Add dry ingredients to wet ingredients and beat at low speed just until combined. Stir cranberries and walnuts into the dough.
  2. Divide dough in half. Shape each half into a 9-by-3-inch rectangle on the prepared pan. Bake at 350°F until lightly browned, about 30 minutes. Remove from oven and let cool on pan for 10 minutes.
  3. Reduce oven temperature to 300°F. Cut each dough rectangle diagonally into 17 (1⁄2-inch) slices. Arrange slices, cut-side down, on the pan. (It’s OK if biscotti are crowded.) Bake until dry on top, 8 to 10 minutes. Turn biscotti over and bake until golden brown in spots, 8 to 10 minutes more. Transfer biscotti to wire rack and let cool completely, about 20 minutes.
  4. Serving size: 1 cookie
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