Cranberry-Hazelnut Biscotti |
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Prep Time: 20 Minutes Cook Time: 27 Minutes |
Ready In: 47 Minutes Servings: 4 |
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These extra-crisp cookies contain no butter or oil. Great with watermelon. I got this recipe out of Bon Appetit. Ingredients:
2 large eggs |
1 cup sugar |
1 teaspoon grated orange rind |
1 teaspoon vanilla |
2 cups unbleached all-purpose flour |
1 teaspoon baking soda |
3/4 teaspoon salt |
1 cup dried cranberries |
2/3 cup hazelnuts (toasted, husked, coarsely chopped) |
1 large egg white, beaten |
sugar |
Directions:
1. Preheat oven to 350°; Line large baking sheet with parchment paper.
2. Beat eggs and sugar in bowl until thick.
3. Beat in peel and vanilla.
4. Slowly beat in flour, baking soda and salt.
5. Beat in cranberries and nuts.
6. Using floured hands, divide dough into 2 balls.
7. Flatten each to 1 inch thickness.
8. Brush beaten egg whites.
9. Sprinkle with additional sugar.
10. Bake for 20 minutes or until golden brown, reduce heat to 320° and cut on a diagonal line every 3/4 inches.
11. Arrange cut sides down on baking sheet.
12. Bake until bottoms are brown about 7 minutes.
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