Walnut and Cranberry Biscotti



Walnut and Cranberry Biscotti
A plate of these crisp walnut biscotti is just right to share with friends over a morning latte or hot chocolate.
Recipe type: Biscuits & Cookies
Serves: Makes 30
Prep time: 
Cook time: 
Total time: 
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 2 eggs
  • ¼ cup vegetable oil
  • ¾ tablespoon orange juice
  • 2 teaspoons orange rind, grated
  • 1½ teaspoons vanilla essence
  • 1 cup chopped walnuts
  • ½ cup dried cranberries
  • 1 egg white
  • sugar, for sprinkling
  1. In medium mixing bowl, combine flour, baking powder and salt; set aside.
  2. In large mixing bowl, combine sugar and eggs. Beat with electric mixer on medium, scraping bowl often for 2 to 3 minutes, or until pale and thick.
  3. Add oil, orange juice and rind, and vanilla; beat 1 to 2 minutes, or until well mixed.
  4. Gradually add flour mixture; mix on low speed 1 to 2 minutes, or until well mixed. Stir in walnuts and cranberries.
  5. Turn dough onto a lightly floured surface (the dough is soft and sticky).
  6. Lightly sprinkle with additional flour; knead flour into dough. With floured hands, shape into two 20 cm x 5 cm logs. Place 7 - 8 cm apart on greased or parchment-covered baking sheet. Flatten tops slightly.
  7. Combine egg white and water; brush on logs. Sprinkle lightly with sugar.
  8. Bake in preheated 175°C oven for 25 to 30 minutes, or until lightly browned and firm to the touch. Let cool on baking sheet 10 minutes.
  9. Reduce oven temperature to 150°C. With serrated knife, cut logs diagonally into 1½ cm slices; arrange slices cut-side-down on baking sheet.
  10. Bake 10 to 15 minutes, or until golden.
  11. Remove to wire rack; let cool completely.

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