Thursday, December 27, 2018

Cranberry Walnut Biscotti Made With Whole Cranberry Sauce

by Angie Ouellette-Tower for photo DSCF9805_zps5naqmgjd.jpg

Cranberry Walnut Biscotti

I am not from Italian descent but I absolutely adore the Italian biscotti cookie and I always experiment with new flavors each year.  This year's biscotti cookie uses some leftover whole cranberry sauce.

Last year I featured my Swirled Mocha Almond Biscotti RECIPE
For more of my favorite biscotti creations:
My Cookie Creation Countdown ebook 

Today, however, you do not have to buy my ebook for this festive biscotti recipe!

by Angie Ouellette-Tower for photo DSCF9798_zps3vac3shs.jpg by Angie Ouellette-Tower for photo DSCF9799_zps30lbaznr.jpg by Angie Ouellette-Tower for photo DSCF9800_zpssdcmmtwh.jpg
by Angie Ouellette-Tower for photo DSCF9801_zps2o8thgbh.jpg

Printable Recipe

2 eggs
1/2 cup sugar
1/4 cup salted butter (softened)
1/2 cup whole cranberry sauce (blended in blender until cranberry chunks are chopped)
3/4 teaspoon baking powder
1 teaspoon vanilla extract
1 cup chopped walnuts (lightly toasted first)
2 cups cups flour

extra flour for kneading and rolling (no more than 1/2 cup)

Begin by preparing ingredients as listed above (toasting walnuts & then chopping, blending whole cranberry sauce).  In a large mixing bowl, cream the butter and sugar until fluffy and the sugar has been dissolved.  Add the eggs and vanilla extract and beat just until combined.  With a wooden spoon stir in the flour and baking powder.  Now stir in the walnuts.  On a lightly floured surface knead until smooth (see first two pictures above - the dough will start out being extremely sticky.  Add a few tablespoons of flour at a time making sure NOT to exceed 1/2 cup extra flour).  

Divide/cut the dough into 2 halves.  Form each dough half into a log.  Place the dough logs on a parchment lined cookie sheet & just slightly flatten the logs (see picture above).  Bake in a preheated 350 degree oven for 25 to 35 minutes (it all depends on the type of oven that you use) - bake until the outer layer is golden & the middle is fully baked (you might need to cut one in half if you have never made these before to make sure that they are fully baked- see sixth picture below) - do NOT overbake - it is a dense dough but you will need to be able to cut them into biscotti slices.

by Angie Ouellette-Tower for photo DSCF9802_zpsmdkp9jyl.jpg
Remove from the oven and cool for about 5 minutes.  Now begin slicing each log (see picture below) - slice at a diagonal and the pieces will be larger and more oblong.

by Angie Ouellette-Tower for photo DSCF9803_zpsiyvop1zn.jpg
Once you have finished slicing - return the sliced pieces to the parchment paper lined cookie sheet.  Bake for about 10 minutes (or until very light golden on the bottom side).  Remove from the oven & turn each biscotti over and bake for about 10 minutes on the other side.

by Angie Ouellette-Tower for photo DSCF9804_zpsfychjnd9.jpg
Allow the biscotti to cool completely before dipping one end in melted chocolate (see picture below)

by Angie Ouellette-Tower for photo DSCF9806_zpsjuhyxyeh.jpg
Store your biscotti cookies in an airtight container in a cool dry place (I usually put mine in the garage - Michigan winters make my garage a perfect temperature for storing cookies).

Serve with a "dunking" beverage like coffee, hot chocolate or milk & ENJOY!

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  1. Soon after Christmas, Japanese people start preparing for the year-end and New Year’s events.
    Compared to Christmas, many of these events are based on Japanese tradition and are deeply related to religion.
    The end-of-year party is called “bonenkai” in Japanese. “Bonen” means to forget (the worries of) the past year.
    People are busy with events on New Year’s Eve.

  2. Yum, I am pinning this recipe. This would be fantastic with my French Press coffee. Happy New Year, Kippi

  3. before mom passed we would make biscotti I will try this with my grand daughter, Hailie

  4. I love biscotti and have pinned this one. Please stop by Thursday Favorite Things since you are being featured.


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