Steps to Prepare Favorite Hazelnut and Cranberry Biscotti

Hazelnut and Cranberry Biscotti.

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, hazelnut and cranberry biscotti. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Hazelnut and Cranberry Biscotti is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Hazelnut and Cranberry Biscotti is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have hazelnut and cranberry biscotti using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Hazelnut and Cranberry Biscotti:

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

Steps to make Hazelnut and Cranberry Biscotti:

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..

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