Saturday, 3 December 2011

Cranberry Hazelnut Biscotti

I had some leftover dried cranberries and toasted Hazelnuts from a salad that I made for our regular 
wine party get togethers that took place last weekend. I love cranberries and I LOVE Hazelnuts so what better way to incorporate the two but in BISCOTTI! If you've never made Biscotti before, they are really easy to make. They may seem complicated or intimidating because it involves baking them twice, but trust me, they are not difficult to make and are great to have on hand for unexpected guests. (If you can keep them that long ;)  Store them in an air tight container and enjoy them with coffee or tea. They also freeze wonderfully.

2 cups all-purpose flour
1/3 cup (2 ounces) hazelnuts or filberts, toasted, skins removed, finely chopped
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
2 eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons freshly grated orange peel
1 1/2 teaspoons vanilla
2/3 cup (3 ounces) sweetened dried cranberries, finely chopped
1 to 2 teaspoons all-purpose flour

Egg Wash

1 egg white
1 tablespoon water

Heat oven to 350°F. Combine 2 cups flour, hazelnuts, baking powder, baking soda and salt in a medium bowl and set aside.

Combine 3/4 cup sugar and eggs in large bowl. Beat at medium speed until thick and lemon-colored. Add vegetable oil, orange juice, orange peel and vanilla. Beat until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in dried cranberries by hand. 

Turn dough onto lightly floured surface (dough will be soft and sticky). Sprinkle lightly with 1 to 2 teaspoons flour; knead flour into dough. Shape into 2 (8x2-inch) logs with floured hands. Place 3 to 4 inches apart onto greased cookie sheet; flatten tops slightly. 

Combine egg white and water in small bowl; brush over top of biscotti. Sprinkle with sugar. Bake for 23 to 30 minutes or until lightly browned and firm to the touch. Let cool on cookie sheet 15 minutes.

Reduce oven temperature to 300°F.  Cut logs diagonally into 1/2-inch slices with serrated knife; arrange slices on cookie sheets, cut-side down. Bake for 16 to 20 minutes, turning once, or until golden brown. Place on cooling racks; cool completely. 



  1. These sound amazing and would go perfectly with my cup of coffee right now! Mmm great recipe

  2. Thanks Lindsay! Easy and tasty, my kind of dessert!!!


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