![by Angie Ouellette-Tower for https://www.godsgrowinggarden.com/ photo DSCF9805_zps5naqmgjd.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/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
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUiKHigYPJkzFGI3DVmhRKiS4z5BSzWYWF9K3o8PJDwThU4ReH8sjnIcunY09Q7oZOo4Wr1jKCUBE2H0Kb76GXvSV1BncNAffG_uKxfdLly3TWa89gnukY8y0JgvcguUhUWhYWSbZcGdW8/s200/eCookie.jpg)
Today, however, you do not have to buy my ebook for this festive biscotti recipe!
![by Angie Ouellette-Tower for https://www.godsgrowinggarden.com/ photo DSCF9798_zps3vac3shs.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF9798_zps3vac3shs.jpg)
![by Angie Ouellette-Tower for https://www.godsgrowinggarden.com/ photo DSCF9799_zps30lbaznr.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF9799_zps30lbaznr.jpg)
![by Angie Ouellette-Tower for https://www.godsgrowinggarden.com/ photo DSCF9800_zpssdcmmtwh.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF9800_zpssdcmmtwh.jpg)
![by Angie Ouellette-Tower for https://www.godsgrowinggarden.com/ photo DSCF9801_zps2o8thgbh.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/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
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 https://www.godsgrowinggarden.com/ photo DSCF9802_zpsmdkp9jyl.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/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 https://www.godsgrowinggarden.com/ photo DSCF9803_zpsiyvop1zn.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/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 https://www.godsgrowinggarden.com/ photo DSCF9804_zpsfychjnd9.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF9804_zpsfychjnd9.jpg)
Allow the biscotti to cool completely before dipping one end in melted chocolate (see picture below)
![by Angie Ouellette-Tower for https://www.godsgrowinggarden.com/ photo DSCF9806_zpsjuhyxyeh.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/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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Grow your own!
Grow your own!
Many wonderful garden products from
Soon after Christmas, Japanese people start preparing for the year-end and New Year’s events.
ReplyDeleteCompared 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.
Yum, I am pinning this recipe. This would be fantastic with my French Press coffee. Happy New Year, Kippi
ReplyDeletebefore mom passed we would make biscotti I will try this with my grand daughter, Hailie
ReplyDeleteI love biscotti and have pinned this one. Please stop by Thursday Favorite Things since you are being featured. https://eclecticredbarn.blogspot.com/2019/01/thursday-favorite-things_9.html
ReplyDeleteHugs,
Bev