Hazelnut and Cranberry Biscotti
Hazelnut and Cranberry Biscotti

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, hazelnut and cranberry biscotti. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Beat eggs and sugar in bowl until thick. Slowly beat in flour, baking soda and salt. 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.

Hazelnut and Cranberry Biscotti is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Hazelnut and Cranberry Biscotti is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook hazelnut and cranberry biscotti using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Hazelnut and Cranberry Biscotti:
  1. Take 2 cups all-purpose flour
  2. Make ready 1 cup whole hazelnuts
  3. Prepare 1/2 cup dried cranberries
  4. Make ready 3/4 cup brown sugar
  5. Prepare 1 tsp baking powder
  6. Get 1/4 tsp salt
  7. Get 3 eggs
  8. Make ready 1/4 cup olive oil
  9. Prepare 2 tbsp hazelnut syrup
  10. Take 1/4 tsp vanilla extract

Biscotti are easy to make and will keep for at least a couple of weeks. Most recipes call for pistachios, for their green hue. Here I've swapped them out for hazelnuts, which have a rich, toasty flavor that contrasts nicely with the cranberries. I also didn't want a rock-hard biscotti, so I added some dried cranberries to give these a bit of chewiness.

Instructions to make Hazelnut and Cranberry Biscotti:
  1. Preheat oven to 175°C (350°F). In a blender or food processor, blend sugar and half of the hazelnuts until finely chopped.
  2. In a large bowl, mix the flour, whole hazelnuts, chopped hazelnuts and sugar, baking powder, and salt.
  3. Beat the eggs, hazelnut syrup, and vanilla extract together.
  4. Combine egg and flour mixture with a wooden spoon until a rough dough forms.
  5. On a baking sheet covered with parchment or a silicone mat, turn out the dough into two rough logs. Bake at 175°C for 30-40 minutes.
  6. Let cool for 10 minutes. With a serrated knife cut biscotti into 1 cm thick pieces.
  7. Return cut biscotti to baking sheet and bake for 15-20 more minutes at 150°C (300°F), turning over after half the time. The longer it bakes the harder it becomes. Let cool.

Here I've swapped them out for hazelnuts, which have a rich, toasty flavor that contrasts nicely with the cranberries. I also didn't want a rock-hard biscotti, so I added some dried cranberries to give these a bit of chewiness. The final flavour I settled on (as the title would suggest) was hazelnut, cranberry and chocolate biscotti, with some mixed spice and sliced almonds sprinkled on the top. Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. In a large bowl, mix together oil and sugar until well blended.

So that is going to wrap it up with this exceptional food hazelnut and cranberry biscotti recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!