Biscotti with hazelnuts and cranberries

8 servings

90 minutes

Biscotti with hazelnuts and cranberries is the perfect combination of crunchy texture, nutty aroma, and a delicate tartness from the berries. This classic Italian dessert originated in Tuscany, where it was initially made as a sturdy cookie that could be stored for a long time. The twice-baked pieces acquire a rich flavor and strong structure, ideal for dipping in coffee or dessert wine. Hazelnuts add a pleasant nuttiness to the biscotti, while dried cranberries provide a light fruity freshness. This cookie makes an elegant accompaniment to morning coffee or a cozy evening treat and is also a wonderful gift since it can be stored for several weeks.

Energy value per serving

• Calories: 300.4
• Proteins: 6.3g
• Fats: 8.4g
• Carbohydrates: 50.4g

Ingredients

• Chicken egg: 2 pc
• Sugar: 150 g
• Wheat flour: 250 g
• Salt: 0.5 tsp
• Baking powder: 1 tsp
• Dried cranberries: 75 g
• Hazelnut: 75 g

Cooking steps

1. Beat the eggs with sugar.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 150 g

2. Mix them with flour (previously sifted with salt and baking powder).

   Required ingredients:

   • Wheat flour: 250 g
   • Salt: 0.5 teaspoon
   • Baking powder: 1 teaspoon

3. Add nuts and cranberries to the dough.

   Required ingredients:

   • Dried cranberries: 75 g
   • Hazelnut: 75 g

4. Divide the dough into two parts, dust the table with flour, and shape into two 'logs'.

   Required ingredients:

   • Wheat flour: 250 g

5. Bake the biscotti at a low temperature, around 150 degrees for 30–40 minutes.

6. Cut diagonally into elongated cookies about the thickness of a finger.

7. Spread on a baking sheet and continue drying at an even lower temperature, around 130 degrees, for another 30-40 minutes.