Best Cranberry Hazelnut Biscotti Recipes

CRANBERRY-HAZELNUT BISCOTTI

Cranberry-Hazelnut Biscotti image

These extra-crisp cookies contain no butter or oil. Great with watermelon. I got this recipe out of Bon Appetit.

Provided by Ashley U

Categories Dessert

Time 47m

Yield 30 cookies

Number Of Ingredients 11

Ingredients

2 large eggs
1 cup sugar
1 teaspoon grated orange rind
1 teaspoon vanilla
2 cups unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup dried cranberries
2/3 cup hazelnuts (toasted, husked, coarsely chopped)
1 large egg white, beaten
sugar

Steps:

Preheat oven to 350°; Line large baking sheet with parchment paper.
Beat eggs and sugar in bowl until thick.
Beat in peel and vanilla.
Slowly beat in flour, baking soda and salt.
Beat in cranberries and nuts.
Using floured hands, divide dough into 2 balls.
Flatten each to 1 inch thickness.
Brush beaten egg whites.
Sprinkle with additional sugar.
Bake for 20 minutes or until golden brown, reduce heat to 320° and cut on a diagonal line every 3/4 inches.
Arrange cut sides down on baking sheet.
Bake until bottoms are brown about 7 minutes.

Nutrition Facts : Calories 82.4, Fat 2.2, SaturatedFat 0.2, Cholesterol 14.1, Sodium 106.8, Carbohydrate 14, Fiber 0.7, Sugar 7, Protein 1.9

CRANBERRY-HAZELNUT BISCOTTI

CRANBERRY-HAZELNUT BISCOTTI image

Categories Cookies Berry

Yield 30 biscotti

Number Of Ingredients 12

Ingredients

2 large eggs
1 cup sugar
1 t. (packed) grated orange peel
1 t. vanilla
2 C. all purpose flour
1 t. baking soda
3/4 t. salt
1 cup dried cranberries
2/3 c. hazelnuts (about 3 oz.)
toasted, husked, chopped
1 large egg white, beaten
Additional sugar

Steps:

Preheat over to 350°F. 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. 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 325°F. 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.)

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