Walnut Whole Wheat & Cranberry Biscotti
Snack time for the kids' school is in full swing, and I strive to prepare homemade treats as often as possible. These Italian biscotti are an excellent choice. They’re easy to make with basic ingredients and are fun to prepare with your kids.
This recipe creates biscotti that are tender, crunchy, and have a touch of winter warmth, thanks to the combination of walnuts and dried cranberries. If cranberries are unavailable, feel free to substitute with raisins, prunes, or other dried fruits.
In a large bowl, combine 300 g of whole wheat flour, 10 g of baking powder, 100 g of chopped walnuts, 100 g of dried cranberries, 200 g of sugar, and a pinch of salt.
Add 2 eggs, 1 tsp of vanilla extract, and 60 g of softened butter to the dry ingredients.
Mix everything thoroughly using your hands, a spoon, or a mixer with a soft dough paddle. Avoid overmixing; combine just until the dough is uniform.
Transfer the dough to a floured surface and divide it into two equal portions.
Shape each portion into a thick roll, about 3 cm in diameter.
Place the rolls on a baking tray lined with parchment paper.
Gently press them with your fingers to flatten slightly, achieving a thickness of approximately 1.5 cm.
Bake in a preheated oven at 180°C (356°F) for 30 minutes.
After baking, let the tray cool for 5 minutes.
Carefully slice each roll into pieces about 1.5 cm thick using a sharp knife to minimize crumbs.
Arrange the slices back on the tray with the cut sides facing up. Bake again at 180°C for 5–10 minutes.
Allow the biscotti to cool completely before serving.
Enjoy your homemade biscotti!
