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Maple Walnut Cranberry Biscotti

These maple walnut cranberry biscotti by Nora of Buttercream Fanatic are crisp and crunchy, with a distinct buttery-vanilla flavor, sweet maple, chewy cranberries, and tender walnuts.  Enjoy them with a hot cup of tea, coffee, or cocoa!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert, Snack
Cuisine: Italian
Keyword: maple walnut cranberry biscotti
Servings: 20
Calories: 174kcal
Author: Nora of Buttercream Fanatic

Ingredients

Instructions

  • Preheat the oven to 375F. Cover a cookie sheet with parchment paper or a nonstick mat.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until fluffy, about 5 minutes.
  • Add eggs and vanilla extract, then add salt and baking powder.
  • When everything is completely incorporated, add all of the flour, chopped walnuts, and cranberries at once and mix until just incorporated.
  • Scrape down the sides of the bowl and mix for a few more seconds to make sure everything is incorporated and the dough holds together when you press it gently. (It should be moist enough to hold together but not sticky.)
  • Form the dough into two logs on the prepared cookie sheet and flatten slightly. (Make sure to bury as much of the dried fruit in the dough as possible; exposed fruit burns easily.)
  • Bake the logs for 25 minutes. Cool for 5-10 minutes on the pan before transferring to a cutting board.
  • Cut slices about 1" thick. (It's not necessary to cut them on the bias (you know, that diagonal-y way) but it is just prettier that way. You can cut them straight across the width of the log if you prefer.)
  • Place the cut biscotti cut side up on the cookie sheet and bake for another 10 minutes.
  • Then, cover the entire pan with tin foil (this prevents the fruit from burning) and bake for another 10 minutes.
  • Allow cookies to cool on the pan for 30 minutes in a cool, dry place (nothing fancy, just put them on the counter. Use a coaster; the pan's hot). This will allow them to crisp up into a more "biscotti-ish" consistency.
  • If you'd like, drizzle with melted chocolate when the cookies are fully cooled.

Notes

Store in an airtight container for up to 5 days, or in the freezer for up to 3 months.

Nutrition

Calories: 174kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 72mg | Potassium: 92mg | Fiber: 1g | Sugar: 13g | Vitamin A: 94IU | Calcium: 37mg | Iron: 1mg