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.
1
Beat the eggs with sugar.
- Chicken egg: 2 pieces
- Sugar: 150 g
2
Mix them with flour (previously sifted with salt and baking powder).
- Wheat flour: 250 g
- Salt: 0.5 teaspoon
- Baking powder (raising agent): 1 teaspoon
3
Add nuts and cranberries to the dough.
- Dried cranberries: 75 g
- Hazelnut: 75 g
4
Divide the dough into two parts, dust the table with flour, and shape into two 'logs'.
- 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.
