Recipe: Perfect Hazelnut and Cranberry Biscotti

Hazelnut and Cranberry Biscotti. 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.

Beat the eggs, hazelnut syrup, and vanilla extract together. Combine egg and flour mixture with a wooden spoon until a rough dough forms. On a baking sheet covered with parchment or a silicone mat, turn out the dough into two rough logs. You can cook Hazelnut and Cranberry Biscotti using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Hazelnut and Cranberry Biscotti

1. You need 2 cups of all-purpose flour.
2. You need 1 cup of whole hazelnuts.
3. You need 1/2 cup of dried cranberries.
4. Prepare 3/4 cup of brown sugar.
5. It's 1 tsp of baking powder.
6. It's 1/4 tsp of salt.
7. It's 3 of eggs.
8. You need 1/4 cup of olive oil.
9. It's 2 tbsp of hazelnut syrup.
10. It's 1/4 tsp of vanilla extract.

Beat in flour, soda and salt. One of the all-time best Hazelnut and Cranberry Biscotti ever!. Truly the best Hazelnut and Cranberry Biscotti recipe! It's super-easy to create,its SO extremely cozy and delicious, instructions included below.

Hazelnut and Cranberry Biscotti instructions

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..

Cranberry and Hazelnut Biscotti Cranberry and Hazelnut Biscotti are perfect with a cup of tea or coffee and they aren't overly sweet. Biscotti are easy to make and will keep for at least a couple of weeks. Add the sifted flour and fold this into the mixture, the mix will be very thick. Over a sheet of waxed paper, sift together the flour, baking powder, cinnamon and salt. Gradually add the flour mixture to the egg mixture and beat on low speed or stir with a wooden spoon just until incorporated.