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 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 Land O Lakes Eggs; 1/4 cup vegetable oil; 1 tablespoon orange juice; 2 teaspoons freshly grated orange zest; 1 1/2 teaspoons vanilla; 2/3 cup (3 ounces) sweetened dried cranberries, finely chopped; 1 to 2 teaspoons all-purpose flour; 1 Land O Lakes Egg (white only); 1 tablespoon water; Sugar

Servings: persons

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 Land O Lakes Eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons freshly grated orange zest
1 1/2 teaspoons vanilla
2/3 cup (3 ounces) sweetened dried cranberries, finely chopped
1 to 2 teaspoons all-purpose flour
1 Land O Lakes Egg (white only)
1 tablespoon water
Sugar

1
Heat oven to 350F.
2
Combine 2 cups flour, hazelnuts, baking powder, baking soda and salt in bowl; set aside.
3
Combine 3/4 cup sugar and eggs in another bowl.
4
Beat at medium speed until thick and lemon-colored.
5
Add vegetable oil, orange juice, orange zest and vanilla.
6
Beat until well mixed.
7
Beat at low speed, gradually adding flour mixture, until well mixed.
8
Stir in dried cranberries.
9
Turn dough onto lightly floured surface (dough will be soft and sticky).
10
Sprinkle lightly with 1 to 2 teaspoons flour; knead flour into dough.
11
Shape into 2 (8x2-inch) logs with floured hands.
12
Place 3 to 4 inches apart onto greased cookie sheet; flatten tops slightly.
13
Whisk egg white and water together in bowl; brush over top of biscotti.
14
Sprinkle with sugar.
15
Bake 23-30 minutes or until lightly browned and firm to the touch.
16
Let cool on cookie sheet 15 minutes.
17
Reduce oven temperature to 300F.
18
Cut logs diagonally into 1/2-inch slices with serrated knife; arrange slices on cookie sheets, cut-side down.
19
Bake 16-20 minutes, turning once, or until golden brown.
20
Place onto cooling racks; cool completely.

703

kcal

Calories

Fat

104

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 16 ingredients. The key ingredients include: 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, 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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