Toasted hazelnuts and dried cranberriescombine to make delicious crisp biscotti cookies.
Recipe: Cranberry HazelnutBiscotti
Cookie Ingredients:2 cups all-purpose flour
Heat oven to 350°F (175°C).
Combine 2 cups flour, hazelnuts, bakingpowder, baking soda and salt in medium bowl; set aside.
Combine 3/4 cup sugar and eggs in largemixer bowl. Beat at medium speed until thick and lemon-colored(2 to 3 minutes). Add vegetable oil, orange juice, orange peeland vanilla. Beat until well mixed (1 to 2 minutes). Reduce speedto low. Beat, gradually adding flour mixture, until well mixed(1 to 2 minutes). Stir in dried cranberries by hand.
Turn dough onto lightly floured surface(dough will be soft and sticky). Sprinkle lightly with 1 to 2teaspoons flour; knead flour into dough. Shape into 2 (8×2-inch)logs with floured hands. Place 3 to 4 inches apart on greasedcookie sheet; flatten tops slightly. Combine egg white and waterin small bowl; brush over top of biscotti. Sprinkle with sugar.Bake for 23 to 30 minutes or until lightly browned and firm tothe touch. Let cool on cookie sheet, 15 minutes.
Reduce oven temperature to 300°F (150°C).Cutlogs diagonally into 1/2-inch slices with serrated knife; arrangeslices, cut-side down, on cookie sheets. Bake for 16 to 20 minutes,turning once, or until golden brown. Place on cooling racks;cool completely.
1/2 cup (2 1/2 ounces) hazelnuts or filberts, toasted, skinsremoved, finely chopped
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
2/3 cup (3 ounces) finely chopped dried cranberries
1 to 2 teaspoons all-purpose flour
Egg Wash Ingredients:1 egg white
1 tablespoon water
Makes 2 1/2 dozen biscotti.
Nutrition Facts (1 cookie):Calories: 70Fat: 3 g Cholesterol: 10 mg Sodium: 40 mg Carbohydrates: 10 gDietary Fiber: 0 g Protein: 1 g
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