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Cranberry Nut Biscotti

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Cranberry Nut Biscotti

Cranberry Nut Biscotti recipe



36 servings


30 min


1 hrs


2 hrs
Trans-fat Free, High Fiber


Amount Measure Ingredient Features
1 ⅓ cups hazelnuts (filberts)
3 ¾ cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
½ teaspoon salt
5 large eggs
2 teaspoons vanilla extract
½ cup cranberries


Amount Measure Ingredient Features
315 ml hazelnuts (filberts)
887 ml all-purpose flour
473 ml sugar
5 ml baking powder
2.5 ml salt
5 large eggs
1E+1 ml vanilla extract
118 ml cranberries


Preheat oven to 350℉ (180℃).

Place hazelnuts in 15 1/2x10½ jellyroll pan.

Bake 20 minutes, or until toasted.

Wrap hot hazelnuts in a clean cloth towel.

W ith hands, roll towel back and forth to remove skins.

Coarsely chop hazelnuts.

Grease and lightly flour 2 large cookie sheets.

In large bowl, combine flour, sugar, baking powder and salt.

In a small bowl, with a wire whisk or fork, beat 4 whole eggs and 1 egg yolk (r eserve egg white for later use), vanilla and 1 tablespoon water.

Pour egg mixture into flour mixture, stir with wooden spoon, then use hands to knead dough to gether.

Dough will be very stiff. Knead in hazelnuts and cranberries.

Divide dough into 4 equal pieces.

On lightly floured surface, with floured hand s, shape each piece of dough into an 11 x 2-inch log.

Place 2 logs, about 4 inches apart, on each cookie sheet.

With fork, lightly beat remaining egg white.

W ith pastry brush, brush the egg white onto the logs.

Place cookie sheets on two oven racks.

Bake for 40 minutes or until toothpick cup omes out clean.

Rotate cookie sheets between upper and lower racks halfway thro ugh cooking time.

During baking, logs will spread and become loaf-shaped.

Let l oaves cool 10 minutes on cookie sheet on a rack.

Remove loaves to cutting board.

With a bread knife, cut each loaf crosswise int o ½-inch thick slices.

Place slices cut-side down on same cookie sheets on ov en racks.

Bake slices 10 to 15 minutes to allow Biscotti to toast.

Rotate cooki e sheets between upper and lower racks halfway through baking time.

Remove Biscotti to wire rack.

Cool completely. Biscotti will harden as they cool. Store in tightly covered container.

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 115524% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 264mg 88%
Sodium 385mg 16%
Total Carbohydrate 66g 66%
Dietary Fiber 8g 30%
Sugars g
Protein 52g
Vitamin A 6% Vitamin C 7%
Calcium 12% Iron 47%
* based on a 2,000 calorie diet How is this calculated?

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