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Cranberry Hazelnut Biscotti
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2 cups all-purpose flour

1/3 cup 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

2 large Land O Lakes® Eggs

1/4 cup vegetable oil

1 tablespoon orange juice

2 teaspoons freshly grated orange zest

1 1/2 teaspoons vanilla

2/3 cup sweetened dried cranberries, finely chopped

1 to 2 teaspoons all-purpose flour

Egg Wash

1 large Land O Lakes® Egg (white only)

1 tablespoon water


How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine 2 cups flour, hazelnuts, baking powder, baking soda and salt in bowl; set aside.

  3. STEP 3

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

  4. STEP 4

    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.

  5. STEP 5

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

  6. STEP 6

    Reduce oven temperature to 300°F.

  7. STEP 7

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

Tip #1

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

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