Cranberry Turtle Biscotti recipe

Servings: 24 cookies

The biscotti’s slight arch and hard exterior suggest a turtle shell, an interpretation of turtle doves you will be happy to eat! We use turtle candy ingredients: pecans, chocolate, and caramel, to make a cookie instead of candy, and add the holiday touch of dried cranberries. Wrap them in parchment paper and place in a cookie tin, and you’ll also have a terrific holiday gift!



1 stick butter, room temperature

½ cup sugar

2 eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

½ cup caramel candies, cut into a 1/8-inch dice

¾ cup coarsely chopped pecans

¾ cup chopped dried cranberries, coarsely chopped

2 cups dark chocolate

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Preheat the oven to 350°. In a mixing bowl and using a wire whisk, beat together the butter and sugar until creamy. Add the eggs, one at a time, beating well; add the vanilla. Mix together the flour and baking powder, and add to the egg mixture. Fold in the caramels, pecans, and cranberries. 

Divide the batter in half (it will be sticky) and form each half into two (2) 10x3-inch logs. Bake on a cookie sheet with Teflon™ nonstick coating for 25 to 30 minutes and then remove and allow to cool for at least 15 minutes.

Cut into 1-inch slices and arrange upright onto the same pan. Bake again for 20 minutes until a light golden color. Remove from the pan and cool completely on a wire rack.

In a small saucepan with Teflon™ nonstick coating, melt the chocolate and dip the flat side of each biscotti into it. Place chocolate-side up on a flat surface to harden before serving. 

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