Cranberry Walnut Biscotti |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 20 |
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A chocolate drizzle lends a little sweetness to biscotti loaded with walnuts and dried cranberries. Before your family has a chance to eat them all, wrap some up to give as gifts!Joan Duckworth, Lee's Summit, Missouri Ingredients:
2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
1 teaspoon baking powder |
1/8 teaspoon salt |
3 eggs |
1-1/2 teaspoons vanilla extract |
1 cup chopped walnuts, toasted |
1 cup dried cranberries, chopped |
1/2 cup milk chocolate chips |
1 teaspoon shortening |
Directions:
1. Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk eggs and vanilla; add to dry ingredients just until moistened. Fold in walnuts and cranberries (dough will be sticky).
2. Divide dough in half. On a greased baking sheet, with lightly floured hands, shape each half into a 10x2-1/2-in. rectangle. Bake 20-25 minutes or until golden brown.
3. Carefully remove to wire racks; cool 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake 8-10 minutes on each side or until lightly browned. Remove to wire racks to cool completely.
4. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until set. Store in an airtight container. Yield: about 1-1/2 dozen.
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