Cranberry Walnut Biscotti Made With Whole Cranberry Sauce

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!

 


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.



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!



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