Cranberry Hazelnut Biscotti
Cranberry Hazelnut Biscotti is the ultimate treat for those who love a perfect balance of crunch and flavor in their baked goods. These twice-baked Italian cookies combine the tart sweetness of dried cranberries with the rich nuttiness of roasted hazelnuts, creating a delightful pairing that's further elevated by a hint of almond and vanilla extracts. Optional orange zest adds a refreshing citrus note for a gourmet touch. With a golden, crisp exterior and a satisfyingly firm texture, these biscotti are perfect for dunking into coffee, tea, or hot chocolate. Easy to make with just 15 minutes of prep time, this recipe yields 24 pieces of delicious, homemade biscotti—ideal for gifting, entertaining, or simply enjoying as a cozy snack!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 4 tablespoons Unsalted butter, melted
- 0.5 cup Dried cranberries
- 0.5 cup Roasted hazelnuts, chopped
- 1 teaspoon Orange zest (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate large bowl, whisk the eggs, vanilla extract, almond extract, and melted butter until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough will be slightly sticky.
Fold in the dried cranberries, chopped hazelnuts, and orange zest (if using) until evenly distributed.
Lightly dust your hands and work surface with flour. Divide the dough into two equal portions.
Shape each portion into a log approximately 10 inches long and 2 inches wide, then place them on the prepared baking sheet, spaced several inches apart.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden.
Remove the baking sheet from the oven and allow the logs to cool for 10 minutes. Reduce the oven temperature to 325°F (165°C).
Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces. Arrange the biscotti slices cut-side down on the baking sheet.
Return the slices to the oven and bake for an additional 10 minutes, then flip them and bake for another 10 minutes, or until crisp and golden.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 401.5 g | 146% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 200.8 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 172 mg | 13% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 837 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
