Ingredients
●
Whole wheat flour
300 g
can be combined with some rye or oat flour
●
Dried cranberries
100 g
●
Butter
60 g
soft, at room temperature
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Step by step
Step 1
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.
Step 2
Add 2 eggs, 1 tsp of vanilla extract, and 60 g of softened butter to the dry ingredients.
Step 3
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.
Step 4
Transfer the dough to a floured surface and divide it into two equal portions.
Step 5
Shape each portion into a thick roll, about 3 cm in diameter.
Step 6
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.
Step 7
Bake in a preheated oven at 180°C (356°F) for 30 minutes.
Step 8
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.
Step 9
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!
Quantity:
40 pieces
(a large baking tray)
Prep time:
60 min
Difficulty:
easy
Ready in:
15 min
Publish date:
