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.

30 min.prep time 1:45total time
2 1/2 dozen cookies
353 Ratings

Ingredients

Cookie

2 cups all-purpose flour
1/3 cup (2 ounces) hazelnuts or filberts, toasted, skins removed, finely chopped
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons freshly grated orange zest
1 1/2 teaspoons vanilla
2/3 cup (3 ounces) sweetened dried cranberries, finely chopped
1 to 2 teaspoons all-purpose flour

Egg Wash

1 tablespoon water
Sugar

Directions

Heat oven to 350°F. Combine 2 cups flour, hazelnuts, baking powder, baking soda and salt in medium bowl; set aside.

Combine 3/4 cup sugar and eggs in large bowl. Beat at medium speed until thick and lemon-colored. Add vegetable oil, orange juice, orange zest and vanilla. Beat until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in dried cranberries.

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.

Combine egg white and water in small bowl; brush over top of biscotti. Sprinkle with sugar. Bake for 23 to 30 minutes or until lightly browned and firm to the touch. Let cool on cookie sheet 15 minutes.

Reduce oven temperature to 300°F.  Cut logs diagonally into 1/2-inch slices with serrated knife; arrange slices on cookie sheets, cut-side down. Bake for 16 to 20 minutes, turning once, or until golden brown. Place on cooling racks; cool completely.

Recipe Tip

To toast hazelnuts, spread evenly in shallow baking pan. Bake at 350°F, stirring once, for 12 to 15 minutes. Cool slightly. Rub hazelnuts to remove outer skins. Cool completely.

Nutrition Facts (1 biscotti)

Calories: 90

Fat: 3.5g

Cholesterol: 15mg

Sodium: 55mg

Carbohydrates: 14g

Dietary Fiber: 1g

Protein: 2g

Recipe #7082©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I loved these biscotti! Followed the advice above and chilled dough before shaping. The dough holds in the fridge for a few days. Make sure your cranberries are finely chopped before adding. These cookies are very easy to make.
I began eating biscotti 50 years ago. These are about the best tasting biscotti out there. Easy to make and they look as good as they taste.
These are really sophisticated tasting biscotti and always get raves when I serve them. The dough is very difficult to shape, so I refrigerate it for several hours before shaping the logs.

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