Cranberry Walnut Biscotti
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Cranberry Walnut Biscotti

Cranberry Walnut Biscotti

A white cake mix is an easy starting point for a coffee-favorite, twice-baked biscotti with dried cranberries.

Servings: 100 servings (1 serving = 1 Slice)
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ White Cake Mix (11132)
5 lb
1 box
Gold Medal™ Hotel & Restaurant™ Bakers Flour All-Purpose (14317)
1 lb 3.00 oz
4 cups
Eggs, large
1 lb 12.00 oz
14 each
Dried cranberries
8 oz
2 cups
Walnuts, chopped
8 oz
2 cups
  1. Place all ingredients in mixer bowl fitted with dough hook; mix on low speed until well blended, approx. 2-3 minutes.
  2. Divide dough into quarters (approx. 2 lb each) and form each into loaves approx. 20 x 3 x 3/4-inches.
  3. Place 2 loaves onto each greased or parchment-lined full sheet pan.
  4. Bake as directed below and allow to cool completely.
BAKE:
TEMP
TIME
Convection Oven*
275°F
25-29 minutes
Standard Oven
325°F
28-32 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 12 minutes of baking.
  1. Cut each loaf into 25 slices, approx. 3/4-inch thick.
  2. Place 50 slices standing upright on each parchment-lined full sheet pan.
  3. Bake as directed below and allow to cool completely before serving.
BAKE:
TEMP
TIME
Convection Oven*
250°F
20-24 minutes
Standard Oven
300°F
25-29 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 10 minutes of baking.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 Slice
Calories
150
Calories from Fat
45
% Daily Value
Total Fat
5g
7%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
170mg
7%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
11g
Protein
3g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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