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1
Preheat oven to 350F (180C).
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2
Place hazelnuts in 15 1/2x10 1/2 jellyroll pan.
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3
Bake 20 minutes, or until toasted.
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4
Wrap hot hazelnuts in a clean cloth towel.
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5
W ith hands, roll towel back and forth to remove skins.
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6
Coarsely chop hazelnuts.
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7
Grease and lightly flour 2 large cookie sheets.
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8
In large bowl, combine flour, sugar, baking powder and salt.
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9
In a small bowl, with a wire whisk or fork, beat 4 whole eggs and 1 egg yolk (r eserve egg white for later use), vanilla and 1 tablespoon water.
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10
Pour egg mixture into flour mixture, stir with wooden spoon, then use hands to knead dough to gether.
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11
Dough will be very stiff.
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12
Knead in hazelnuts and cranberries.
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13
Divide dough into 4 equal pieces.
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14
On lightly floured surface, with floured hand s, shape each piece of dough into an 11 x 2-inch log.
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15
Place 2 logs, about 4 inches apart, on each cookie sheet.
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16
With fork, lightly beat remaining egg white.
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17
W ith pastry brush, brush the egg white onto the logs.
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18
Place cookie sheets on two oven racks.
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19
Bake for 40 minutes or until toothpick cup omes out clean.
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20
Rotate cookie sheets between upper and lower racks halfway thro ugh cooking time.
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21
During baking, logs will spread and become loaf-shaped.
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22
Let l oaves cool 10 minutes on cookie sheet on a rack.
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23
Remove loaves to cutting board.
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24
With a bread knife, cut each loaf crosswise int o 1/2-inch thick slices.
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25
Place slices cut-side down on same cookie sheets on ov en racks.
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26
Bake slices 10 to 15 minutes to allow Biscotti to toast.
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27
Rotate cooki e sheets between upper and lower racks halfway through baking time.
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28
Remove Biscotti to wire rack.
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29
Cool completely.
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30
Biscotti will harden as they cool.
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31
Store in tightly covered container.
