Cranberry Walnut Biscotti
By: Socal Sustenance
Published: Wednesday, December 23, 2009 - 9:30am

Ingredients




Cranberry Walnut Biscotti

1 1/2 cups all purpose flour, plus more for dusting
8 ounces box of corn muffin mix
2/3 cup sugar
1 cup dried chopped cranberries
3/4 cup chopped walnuts
2/3 cup chopped milk chocolate
2/3 cup chopped white chocolate
1 teaspoon lemon zest
3 eggs
1 teaspoon vanilla
Juice of 1/2 lemon

Chocolate Drizzle

8 ounces semi sweet chocolate
1 tablespoon Canola oil

Preparation

1 Preheat oven to 350 degrees. 2 Line baking sheet with parchment paper. 3 Mix the flour, muffin mix, sugar, cranberries, walnuts, lemon zest and both chocolates together. 4 Make a well in the center and add eggs and vanilla. 5 Mix in with a fork, then add lemon juice to form a stiff dough. 6 Using well floured hands, knead dough until consistency is uniform. 7 Form a 12" x 4" log of dough, and place on baking sheet. 8 Bake 30 minutes, or until golden brown. Remove and let cool on baking rack for about 10 minutes. 9 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)

About


I've made this recipe a few times since I first ran across it in Food Network Magazine. If you haven't checked out this magazine yet, I cannot give it a strong enough endorsement. I'm a very visually oriented learner, and the layout and photos of the recipes and their components are some of the most visually pleasing I've encountered. This recipe comes from their "Out of the Box Challenge" feature, in which three recipe developers from the Food Network Kitchens are given one boxed or premade ingredient from which they develop their best recipe. This month's feature ingredient is Jiffy Corn muffin mix. The other two featured recipes were Cornmeal blini bites and corn muffin churros. Both look fantastic. This is my slightly tweaked version of that FNM recipe.