Cranberry-Hazelnut Biscotti Recipe

Name: Cranberry-Hazelnut Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2/3 cup corn flour; 1 pinch baking powder; 2 large eggs; 1/2 cup olive oil; 5/8 cup sugar; 1 pinch salt; 1 orange organic; 1 7/8 cups dried cranberries chopped; 1 cup ground hazelnuts

Servings: persons

1
Preheat oven to 175 degrees Celsius.
2
In a medium bowl, mix the two flours and the baking powder.
3
In another bowl with an electric mixer, beat the eggs, olive oil, sugar, salt, and zest for 3 or 4 minutes at high speed until the mixture whitens.
4
Add the flour mixture and keep beating until the dough becomes more sticky.
5
Stir in the hazelnuts and cranberries.
6
In a baking sheet lined with parchment paper, spread the dough to achieve a form a rectangle 30-35 cm by 10-12 cm .
7
Bake for 20 or 25 minutes until golden on top and a little more brown in the edges.
8
Take the dough out of the oven and let cool for 15 minutes .
9
Move the dough gently onto a cutting board.
10
Lower the oven temperature to 150 C.
11
Cut the dough into 2 cm slices.
12
Place the cookies on a baking sheet lined with parchment paper and bake them again for 15 to 20 minutes until the dough hardens and becomes a little more crispy.
13
Allow to cool on a wire rack.
14
Cookies can be kept for 2 weeks in an airtight container.

675

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 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 2/3 cup corn flour, 1 pinch baking powder, 2 large eggs, 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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