Cranberry Walnut Biscotti
I originally posted this recipe in 2018 but just received a comment a few weeks ago (in December 2025) letting me know about a mistake that I made in the recipe instructions.
I wanted to begin 2026 in a good way, so I am reposting this recipe with the necessary corrections and I am also posting to thank the person who let me know about my mistake. Unfortunately, the comment was left by "Unknown" so I don't know who I am thanking.
Below is the comment:
Here are my mistakes:
1. I forgot to say when to add the cranberry sauce
(GIGANTIC mistake - I'm so sorry)
2. I never took into consideration that not all cranberry sauces will have the same consistency. My homemade whole cranberry sauce is always of sturdy consistency, almost like jam. What I did not consider is that some other homemade cranberry sauce might be more liquid (NOT that there is anything wrong with that). Using runnier sauce will definitely require more flour. So I apologize to "Unknown" - I hope that you did add a little more flour to make the dough less sticky.
Here is the corrected:
The corrected post is below:
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.
Printable Recipe
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.
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.
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.
Allow the biscotti to cool completely before dipping one end in melted chocolate (see picture below)
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!
Copyright, Permissions & Disclaimer
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
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 (I used 1/2 cup but if your cranberry sauce is more runny than the sauce that I used, then you might need to add more than ½ cup extra flour)
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, blended cranberry sauce 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 add too much extra flour - the dough should be on the sticky side).
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.
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.
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.
Allow the biscotti to cool completely before dipping one end in melted chocolate (see picture below)
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!
Copyright, Permissions & Disclaimer
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