Cranberry Hazelnut Biscotti
Twice-baked cookie
Servings: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup sugar
- ½ cup butter unsalted, melted, cooled
- 2 teaspoons orange zest or lemon zest grated
- 1 teaspoon vanilla extract
- ½ teaspoon pure almond extract
- 1 cup almonds or pistachio or hazelnuts coarsely chopped
- ½ cup dried cranberries
Instructions
- Preheat oven to 325°F .Mix together the sugar, oil, eggs, zest and almond extract in a large bowl. Stir in the cranberries and your choice of coarsely chopped nuts. In another bowl sift together the flour, baking powder, salt and nutmeg, add to wet mixture and stir until blended. Divide dough in half and make 2 logs about 10 inches long and slightly flatten to get that Biscotti shape. Place the 2 logs 3 inches apart on a parchment covered baking sheet. Smooth the top with slightly dampened fingers.Bake 30 minutes or until golden brown. Remove from oven and slightly cool until a knife can cut through the logs without ripping logs apart when slicing.Slice across logs to make cookies 3/4 thick. Place cookies back on baking sheet cut side down and bake for another 20 minutes until lightly browned. Remove from oven and let cool. Biscotti can be drizzled with melted chocolate or dusted with icing sugar. Store in an airtight container for up to 2 weeks or freeze.