Ingredients for 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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How to Make 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
1g
Carbs
4g
