Toasted hazelnuts and dried cranberries
combine to make delicious crisp biscotti cookies.
Cranberry
Hazelnut Biscotti
Cookie Ingredients:
2 cups all-purpose flour
1/2 cup (2 1/2 ounces) 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 granulated sugar
2 large eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
2/3 cup (3 ounces) finely chopped dried cranberries
1 to 2 teaspoons all-purpose flour
Egg Wash Ingredients:
1 egg white
1 tablespoon water
Sugar
Heat oven to 350°F.
Combine 2 cups flour,
hazelnuts, baking powder, baking soda and salt in medium bowl;
set aside.
Combine 3/4 cup sugar
and eggs in large mixer bowl. Beat at medium speed until thick
and lemon-colored (2 to 3 minutes). Add vegetable oil, orange
juice, orange peel and vanilla. Beat until well mixed (1 to 2
minutes). Reduce speed to low. Beat, gradually adding flour mixture,
until well mixed (1 to 2 minutes). Stir in dried cranberries
by hand.
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
on greased cookie sheet; flatten tops slightly. Combine egg white
and water in small bowl; brush over top of biscotti. Sprinkle
with sugar. Bake for 23 to 30 minutes or until lightly browned
and firm to the touch. Let cool on cookie sheet, 15 minutes.
Reduce oven temperature
to 300°F.Cut logs diagonally into 1/2-inch slices with serrated
knife; arrange slices, cut-side down, on cookie sheets. Bake
for 16 to 20 minutes, turning once, or until golden brown. Place
on cooling racks; cool completely.
Makes 2 1/2 dozen biscotti.
Nutrition Facts (1 cookie):Calories:
70 Fat: 3 g Cholesterol: 10 mg Sodium: 40 mg Carbohydrates: 10
g Dietary Fiber: 0 g Protein: 1 g
