Cranberry Hazelnut Biscotti
Cranberry Hazelnut Biscotti
Pack up a delicious holiday treat for friends and family with this biscotti recipe. Unique from other Thanksgiving and Christmas cookies, these biscotti use hazelnut, cranberry, and orange zest to add extra flavor.
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30 min
Prep Time
1 hr 45 min
Total Time
30
biscotti Ingredients
Cookie
2 cups all-purpose flour
13 cup hazelnuts or filberts, toasted, skins removed, finely chopped
12 teaspoon baking powder
12 teaspoon baking soda
14 teaspoon salt
34 cup sugar
14 cup vegetable oil
1 tablespoon orange juice
2 teaspoons freshly grated orange zest
1 12 teaspoons vanilla
23 cup sweetened dried cranberries, finely chopped
1 to 2 teaspoons all-purpose flour
Egg Wash
1 large Land O Lakes® Egg (white only)
1 tablespoon water
Sugar
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Combine 2 cups flour, hazelnuts, baking powder, baking soda and salt in bowl; set aside.
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STEP 3
Combine 3/4 cup sugar and eggs in another bowl. Beat at medium speed until thick and lemon-colored. Add vegetable oil, orange juice, orange zest and vanilla. Beat until well mixed. Beat at low speed, gradually adding flour mixture, until well mixed. Stir in dried cranberries.
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STEP 4
Turn dough onto lightly floured surface (dough will be soft and sticky). Sprinkle lightly with 1 to 2 teaspoons flour; knead flour into dough. Shape into 2 (8x2-inch) logs with floured hands. Place 3 to 4 inches apart onto greased cookie sheet; flatten tops slightly.
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STEP 5
Whisk egg white and water together in bowl; brush over top of biscotti. Sprinkle with sugar. Bake 23-30 minutes or until lightly browned and firm to the touch. Let cool on cookie sheet 15 minutes.
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STEP 6
Reduce oven temperature to 300°F.
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STEP 7
Cut logs diagonally into 1/2-inch slices with serrated knife; arrange slices on cookie sheets, cut-side down. Bake 16-20 minutes, turning once, or until golden brown. Place onto cooling racks; cool completely.
Tip #1
To toast hazelnuts, spread evenly in shallow baking pan. Bake at 350°F, stirring once, 12-15 minutes. Cool slightly. Rub hazelnuts to remove outer skins. Cool completely.
90 Calories
3.5 Fat (g)
15 Cholesterol (mg)
55 Sodium (mg)
14 Carbohydrates (g)
1 Dietary Fiber
2 Protein (g)
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