Cranberry Walnut Biscotti

Cranberry Walnut Biscotti


  • 1 1/2 cups all purpose flour, plus more for dusting
  • 1 tablespoon Canola oil
  • 8 ounces box of corn muffin mix
  • 1 cup dried chopped cranberries
  • 3 eggs
  • Juice of 1/2 lemon
  • 1 teaspoon lemon zest
  • 2/3 cup chopped milk chocolate
  • 8 ounces semi sweet chocolate
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 3/4 cup chopped walnuts
  • 2/3 cup chopped white chocolate


  1. Preheat oven to 350 degrees.
  2. Line baking sheet with parchment paper.
  3. Mix the flour, muffin mix, sugar, cranberries, walnuts, lemon zest and both chocolates together.
  4. Make a well in the center and add eggs and vanilla.
  5. Mix in with a fork, then add lemon juice to form a stiff dough.
  6. Using well floured hands, knead dough until consistency is uniform.
  7. Form a 12″ x 4″ log of dough, and place on baking sheet.
  8. Bake 30 minutes, or until golden brown. Remove and let cool on baking rack for about 10 minutes.
  9. Using a serrated knife, gently slice the log in thin slices (roughly 3/4″ wide). Return slices to parchment lined pan and bake for an additional 20 minutes. Cool and add chocolate drizzle (melted in a double boiler)

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