by Lynn Ogryzlo

Lynn’s Niagara Holiday Biscotti


November 14, 2016

by Lynn Ogryzlo


½ cup butter, softened

1 cup sugar

2 eggs

1 teaspoon pure vanilla extract

2 cups all purpose flour

1 ½ teaspoons baking powder

Dash of salt

1 cup Niagara walnuts

½ cup dried cherries


1Preheat oven to 325F (160C). Line a baking sheet with parchment paper. Beat the butter, sugar and eggs in a large bowl of an electric mixer until light and fluffy. Meanwhile, whisk flour, baking powder and salt together. Add dry ingredients to the whipped butter mixture and stir only to incorporate. Add the walnuts and dried cherries and mix well.

2Shape the dough into 2 logs on a baking sheet. Flatten the logs with your fingers into ¾” thickness. Bake for 30 minutes. Remove from the oven and reduce the temperature to 300F (150C). Slice the log into 1-inch slices and place each slice on its side. Bake for 10 minutes, remove from oven, turn the cookies over and bake another 10 minutes. Remove from oven and cool..

3Makes 4 dozen cookies.

Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to Look Local Magazine. She can be reached for questions or comments at


0 Reviews

Leave a Reply