Cranberry-Hazelnut Biscotti – a delicious recipe with eggs, sugar, vanilla, flour, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat over to 350u00b0F. Line baking sheet with parchment. With mixer, beat eggs and sugar until thick, about 3 min. Beat in peel and vanilla. Beat in flour, soda and salt. Stir in cranberries and nuts.
2
Using floured hands, divide dough into 2 balls. Shape each into 11x2-inch log on lined baking sheet. Flatten each log to 1-inch thickness. Brush with beaten egg white. Sprinkle with additional sugar. Bake until golden and crusty, about 20 min. Reduce heat to 325u00b0F. Cool logs on sheet. Cut on diagonal into 3/4-inch thick slices. Arrange cut sides down on sheet. Bake until bottoms brown, about 7 min. longer. Transfer to rack; cool. (Can be made 5 days ahead. Store airtight.)
821
kcal
Calories
9
g
Fat
148
g
Carbs
22
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 large eggs, 1 cup sugar, 1 t. (packed) grated orange peel, 1 t. 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.
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