Cranberry Hazelnut Biscotti Recette

Experience the irresistible crunch of these Cranberry Hazelnut Biscotti! Made without butter or oil, these twice-baked cookies are surprisingly light and delicately sweet. The tart cranberries and crunchy hazelnuts create a perfect flavor combination, surprisingly delicious paired with watermelon. Adapted from a Bon Appetit recipe, these biscotti are perfect for dipping in coffee, tea, or even a refreshing glass of iced tea.

Préparation 20 min

Cuisson 47 min

Calories 82.4 kcal

Protéines 3g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Cranberry Hazelnut Biscotti

2 large eggs
¾ cup granulated sugar + ¼ cup granulated sugar (for sprinkling)
Orange Rind
1 teaspoon vanilla extract
Unbleached All Purpose Flour
1 teaspoon baking soda
½ teaspoon salt
Dried Cranberries
Hazelnuts
Egg White

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Comment préparer Cranberry Hazelnut Biscotti

Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large bowl, beat 2 large eggs and ¾ cup granulated sugar together until thick and pale yellow (about 5 minutes using an electric mixer).
Beat in the zest of 1 orange and 1 teaspoon vanilla extract.
In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in 1 cup dried cranberries and 1 cup chopped hazelnuts.
Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log approximately 1 inch thick and 12 inches long.
Place the logs onto the prepared baking sheet.
In a small bowl, whisk 1 large egg white. Brush the egg white over the top of each log.
Sprinkle generously with an additional ¼ cup granulated sugar.
Bake for 20 minutes, or until the logs are lightly golden brown. Reduce oven temperature to 320°F (160°C).
Remove from oven and using a serrated knife, carefully slice the logs diagonally into ½-inch thick biscotti. Arrange the cut pieces, cut-side down, back onto the baking sheet.
Bake for an additional 7-10 minutes, or until the bottoms are golden brown and crisp.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

27g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Appetizers & Snacks Breakfast & Brunch Sweets & Sides Desserts European Italian American Healthy Vegetarian Summer Recipes Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Desserts Fruit European Cookies And Brownies Italian Nuts Dietary Biscotti Low Saturated Fat Low In Something Number Of Servings

Questions fréquentes

Combien de temps faut-il pour préparer Cranberry Hazelnut Biscotti ?

Cranberry Hazelnut Biscotti prend environ 67 minutes du début à la fin — environ 20 minutes de préparation et 47 minutes de cuisson.

Combien de calories contient Cranberry Hazelnut Biscotti ?

Cranberry Hazelnut Biscotti contient environ 82.4 calories par portion, avec environ 3 g de protéines, 4 g de glucides et 3 g de lipides.

De quels ingrédients ai-je besoin pour Cranberry Hazelnut Biscotti ?

Les principaux ingrédients de Cranberry Hazelnut Biscotti sont Eggs, Sugar, Orange Rind, Vanilla, Unbleached All Purpose Flour, Baking Soda. Consultez la liste complète avec les quantités ci-dessus.