CHERRY HAZELNUT BISCOTTI

Cherry Hazelnut Biscotti image

Presents from the pantry are a tradition with me-and this crusty coffee "dunker" is a favorite! Stuffed with fruits and nuts, it freezes well and can be made a month ahead of busy holidays. Dried cranberries can be substituted for cherries.

Provided by Taste of Home

Time 1h15m

Yield about 2-1/2 dozen.

Number Of Ingredients 11

Ingredients

4 cups all-purpose flour
1 cup chopped hazelnuts, toasted
1 tablespoon grated lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, room temperature
1-1/3 cups sugar
1/2 cup vegetable oil
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup dried cherries or cranberries

Steps:

In a large bowl, combine the first 5 ingredients. In another bowl, whisk the eggs; add the sugar, oil, lemon juice and vanilla. Add to the dry ingredients just until combined. Stir in cherries. , Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x3-in. rectangle. Bake at 325° for 30-35 minutes or until golden brown., Carefully remove to wire racks; cool for 15 minutes. Reduce heat to 300°. Transfer biscotti to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on parchment-lined baking sheets. , Bake for 15 minutes or until firm. Turn and bake 10-20 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 175 calories, Fat 7g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 75mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.