Orange & Lemon Cranberry Walnut Biscotti

September, 2019

We’ll admit it. There’s something obnoxiously satisfying about making your own biscotti. Perfect for a holiday cookie exchange.

3/4 cup whole walnuts

1/2 cup dried cranberries

1/2 cup white sugar

3 cups all-purpose flour

1 1/2 tsp baking soda

1/2 tsp salt

Zest of 1 lemon and 1 orange

3 large eggs, lightly beaten

1 egg white, lightly beaten

1/4 cup corn syrup

1 tbsp lemon juice

Walnut biscotti covered in chocolate

Toast the walnuts for 10 minutes at 325˚F, then coarsely chop a third of them and coarsely grind the remainder in a blender.

To a large bowl, add the nuts, cranberries, sugar, flour, soda, salt and zest. Mix with a wooden spoon, then add the 3 large eggs and all but 1tsp of the egg white. Next, add the corn syrup and lemon juice, and mix until a stiff dough forms. Flour your hands, and roll the dough into three logs, each 6 inches long. Flatten the logs to 1 1/2 inch thickness, place them on a parchment-lined baking tray and brush the tops with the reserved egg white. Bake in upper third of the preheated 325˚F oven for 25 minutes.

Remove the logs to a rack, and cool for 10 minutes. Cut the logs into diagonal 1/2 inch slices. Return them to the baking sheet, and bake them 5 to 10 minutes per side. Cool them on a rack, then decorate with melted chocolate.