Cranberry, orange & walnut biscotti
SmartPoints® value per serving
1 hr 40 min
Scented with orange zest and laced with dried cranberries and walnuts, these tasty cookies require a two-step baking method. First the dough is formed into a log and baked until firm. Once cooled slightly, the log is thinly sliced and the cookies are baked again until golden brown and crisp. Whole-wheat pastry flour has a finer texture than regular whole wheat. It adds more flavor and nutrition than all-purpose flour, and works beautifully for cookies and cakes. Serve these crunchy treats with a cup cocoa.
Whole wheat pastry flour
2 large egg(s)
⅓ cup(s), chopped and toasted
- Preheat oven to 350°F. Line large baking sheet with parchment paper. In medium bowl, whisk flour, baking powder, and salt. In large bowl, combine sugar, orange zest, vanilla, and eggs and, using electric mixer, beat at medium speed until light-colored and slightly thickened, about 4 minutes. Add dry ingredients to wet ingredients and beat at low speed just until combined. Stir cranberries and walnuts into dough.
- Divide dough in half. Shape each half into 9-by-3-inch rectangle on prepared pan. Bake at 350°F until lightly browned, about 30 minutes. Remove from oven and let cool on pan for 10 minutes.
- Reduce oven temperature to 300°F. Cut each dough rectangle diagonally into 17 (1⁄2-inch) slices. Arrange slices, cut-side down, on pan. (It’s OK if biscotti are crowded.) Bake until dry on top, 8 to 10 minutes. Turn biscotti over and bake until golden brown in spots, 8 to 10 minutes more. Transfer biscotti to wire rack and let cool completely, about 20 minutes.
- Serving size: 1 cookie