(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsCookies 'A' to 'Ch' >  Biscotti Walnut Mix


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.


Biscotti Walnut Mix combines delicious holiday dried fruit with the crunch of walnuts and cookie bits - a great snack to serve with coffee, tea, hot cider or a glass of milk.

Yield 4 quarts (One serving = 1 cup and contains 1/2 oz. of walnuts)

3 cups reduced-fat all-purpose baking mix
1/2 cup sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
2 cups California walnuts, in large pieces and halves
1 egg
1/2 cup nonfat milk
about 1/3 cup all-purpose flour, for dusting the work surface
2 cups dried cranberries
2 cups diced dried apples or pears

Preheat the oven to 425º F. Cover a large baking sheet with foil; set aside.
In a large bowl, place the baking mix, sugar, cinnamon, nutmeg and 1 cup of walnuts. Stir and toss the mixture with a fork until the ingredients are thoroughly mixed. In a cup or small bowl, beat together the egg and milk. Add to the walnut mixture and stir with a fork until the dough holds together in a rough mass.
Dust your work surface with some of the flour and turn the dough out onto it. Knead the dough gently a few times to make it more manageable, sprinkling on additional flour as needed to keep it from sticking to your hands and the surface.
Divide the dough into 8 fairly equal pieces and on the floured surface press, pat and roll each piece into a cigar-shaped cylinder about 1/2 - 3/4 inch wide and 10 inches long. Transfer to the baking sheet, leaving about 1 - 1/2 inches between each piece of dough. Bake 12 - 15 minutes, until the strips of dough have puffed and spread slightly. Remove from the foil and cool completely. Reduce the oven temperature to 325º F.
With a sharp knife cut each strip of dough crosswise into pieces 1/3 - 1/2 inch -- so they look like tiny biscotti. Don't worry if a few cookies break. Transfer to a large baking pan or roasting pan and the remaining 1 cup of walnuts. Bake for about 25 minutes, stirring 2 or 3 times during baking, until the cookie slices are crisp and toasted. Remove from the oven and cool completely. Add the cranberries and apple and stir and toss to combine. Store in an airtight container. 

Walnut Marketing Board

desserts, snacks, biscotti



  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages