CRANBERRY-HAZELNUT BISCOTTI
Steps:
- Preheat over to 350°F. Line baking sheet with parchment. With mixer, beat eggs and sugar until thick, about 3 min. Beat in peel and vanilla. Beat in flour, soda and salt. Stir in cranberries and nuts. Using floured hands, divide dough into 2 balls. Shape each into 11x2-inch log on lined baking sheet. Flatten each log to 1-inch thickness. Brush with beaten egg white. Sprinkle with additional sugar. Bake until golden and crusty, about 20 min. Reduce heat to 325°F. Cool logs on sheet. Cut on diagonal into 3/4-inch thick slices. Arrange cut sides down on sheet. Bake until bottoms brown, about 7 min. longer. Transfer to rack; cool. (Can be made 5 days ahead. Store airtight.)
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ffgamer bd
[email protected]These biscotti are a great way to use up leftover cranberries.
Princess Omalicha
[email protected]I'm not a huge fan of hazelnuts, but I still enjoyed these biscotti.
Frita Temiye
[email protected]I would make these biscotti again, but I would reduce the amount of sugar.
josiah griffin
[email protected]Overall, I thought these biscotti were just okay.
Hamza Ghauri
[email protected]I found these biscotti to be a bit dry.
Mhr Brother
[email protected]These biscotti were a little too sweet for my taste.
Host Osei Parish
[email protected]I highly recommend this recipe!
Jowel Rita
[email protected]These biscotti are the perfect holiday treat!
Muhammad Muaz
[email protected]I love the combination of cranberries and hazelnuts in these biscotti.
Addhyan Kandel
[email protected]These biscotti were easy to make and they tasted amazing!
Rehman Khan
[email protected]I've made these biscotti several times now and they always turn out great! They're the perfect balance of chewy and crunchy.
maria suleman
[email protected]These biscotti were delicious! I made them for a holiday party and they were a big hit.