Name: Cranberry-Walnut Biscotti recipe
Ingredients: 1 cup white sugar;3 eggs;½ cup canola oil;2 teaspoons vanilla extract;1 teaspoon almond extract;1 teaspoon grated orange zest;3 ¼ cups all-purpose flour;1 tablespoon baking powder;¾ cup sweetened dried cranberries;½ cup chopped walnuts

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Ingredients

1 cup white sugar 3 eggs ½ cup canola oil 2 teaspoons vanilla extract 1 teaspoon almond extract 1 teaspoon grated orange zest 3 ¼ cups all-purpose flour 1 tablespoon baking powder ¾ cup sweetened dried cranberries ½ cup chopped walnuts

Nutrition Info

104.5 calories carbohydrate: 15 g cholesterol: 14 mg fat: 4.2 g fiber: 0.5 g protein: 1.7 g saturatedFat: 0.4 g servingSize: - sodium: 30.7 mg sugar: 6.9 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl.
Combine flour and baking powder, stir into egg mixture to form a stiff dough. Stir in cranberries and walnuts. Divide dough into 2 pieces. Form each piece into a roll the length of your cookie sheet. Use the parchment paper to help flatten the roll to about 1/2-inch thickness.
Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from cookie sheet to cool onto a wire rack until safe to handle, 10 to 15 minutes.
Slice rolls crosswise into 1/2-inch slices. Place slices back on the cookie sheet, cut-side up, and continue baking until lightly toasted, 5 to 7 minutes per side.

Recipe Yield

40 biscotti

Recipe Note

Cranberry-walnut biscotti is a great little addition to your morning coffee and always great around the holidays!

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