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Cranberry- Walnut Biscotti
from the kitchen of Florence Bonadero

2 1/2 cups flour
1 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
2 teaspoons pure vanilla extract
3 eggs
2/3 cup walnuts, chopped
6 ounces dried cranberries, coarsely chopped

Beat the eggs with the sugar until thick and lemon coloured.  Add the vanilla extract.  Mix the flour and baking powder together and add to the egg mixture.  Add the walnuts and cranberries.  Mix well.  Cover and refrigerate for one hour.  On a lightly greased baking sheet, drop the dough; with a spatula, form into "logs" measuring approximately 14 inches long by 1 1/2 inches wide.  Flatten top slightly.  Smooth out rough edges with fingers dipped into cold water.   Bake in a preheated oven for 20-25 minutes until they turn a golden colour.  Remove to a wire rack to cool for 3 minutes.  With a serrated knife, slice them into 1/2 inch thick pieces.    Return to oven for a second baking, approximately 10-15 minutes.  Cool on wire rack then store in airtight tin or freeze.
Yields 3 1/2 dozen.

Note : This recipe has no added fat except that which is found in the eggs and walnuts.  By beating the eggs with the sugar until thick and lemony colour, the batter is similar to what you get when you add butter or margarine.



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