Cranberry-Hazelnut Biscotti Recipe

Name: Cranberry-Hazelnut Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1 cup sugar; 1 teaspoon grated orange rind; 1 teaspoon vanilla; 2 cups unbleached all-purpose flour; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 cup dried cranberries; 2/3 cup hazelnuts (toasted, husked, coarsely chopped); 1 large egg white, beaten; sugar

Servings: persons

2 large eggs
1 cup sugar
1 teaspoon grated orange rind
1 teaspoon vanilla
2 cups unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup dried cranberries
2/3 cup hazelnuts (toasted, husked, coarsely chopped)
1 large egg white, beaten
sugar

1
Preheat oven to 350u00b0; Line large baking sheet with parchment paper.
2
Beat eggs and sugar in bowl until thick.
3
Beat in peel and vanilla.
4
Slowly beat in flour, baking soda and salt.
5
Beat in cranberries and nuts.
6
Using floured hands, divide dough into 2 balls.
7
Flatten each to 1 inch thickness.
8
Brush beaten egg whites.
9
Sprinkle with additional sugar.
10
Bake for 20 minutes or until golden brown, reduce heat to 320u00b0 and cut on a diagonal line every 3/4 inches.
11
Arrange cut sides down on baking sheet.
12
Bake until bottoms are brown about 7 minutes.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large eggs, 1 cup sugar, 1 teaspoon grated orange rind, 1 teaspoon vanilla, and more.

Yes, Cranberry-Hazelnut Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry-Hazelnut Biscotti

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