Cranberry Walnut Biscotti

Cranberry Walnut Biscotti

Cranberry Walnut Biscotti

1 hour 15 minutes

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Details
  • Serving Size:   20
  • Weight Watchers:   11 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • dessert
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Ingredients
  • 1 1/2 cups all purpose flour, plus more for dusting
  • 1 tablespoon Canola oil
  • 8 ounces box of corn muffin mix
  • 1 cup dried chopped cranberries
  • 3 eggs
  • Juice of 1/2 lemon
  • 1 teaspoon lemon zest
  • 2/3 cup chopped milk chocolate
  • 8 ounces semi sweet chocolate
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 3/4 cup chopped walnuts
  • 2/3 cup chopped white chocolate
Instructions

Preheat oven to 350 degrees.Line baking sheet with parchment paper.

Mix the flour, muffin mix, sugar, cranberries, walnuts, lemon zest and both chocolates together.Make a well in the center and add eggs and vanilla.

Mix in with a fork, then add lemon juice to form a stiff dough.Using well floured hands, knead dough until consistency is uniform.Form a 12" x 4" log of dough, and place on baking sheet.

Bake 30 minutes, or until golden brown.

Remove and let cool on baking rack for about 10 minutes.Using a serrated knife, gently slice the log in thin slices (roughly 3/4" wide). Return slices to parchment lined pan and bake for an additional 20 minutes. Cool and add chocolate drizzle (melted in a double boiler)

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