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Cherry Hazelnut Biscotti

 Cherry Hazelnut Biscotti
Presents from the pantry are a tradition with me-and this crusty coffee "dunker" is a favorite! Stuffed with fruits and nuts, it freezes well and can be made a month ahead of busy holidays. Dried cranberries can be substituted for cherries.
30 ServingsPrep: 20 min. Bake: 55 min. + cooling


  • 4 cups all-purpose flour
  • 1 cup chopped hazelnuts, toasted
  • 1 tablespoon grated lemon peel
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 1-1/3 cups sugar
  • 1/2 cup vegetable oil
  • 1 tablespoon lemon juice
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup dried cherries or cranberries


  • In a large bowl, combine the first five ingredients. In another bowl,
  • whisk the eggs; add the sugar, oil, lemon juice and vanilla. Add to
  • the dry ingredients just until combined. Stir in cherries.
  • Divide dough in half. On a parchment paper-lined baking sheet, shape
  • each portion into a 12-in. x 3-in. rectangle. Bake at 325° for
  • 30-35 minutes or until golden brown.
  • Carefully remove to wire racks; cool for 15 minutes. Reduce heat to
  • 300°. Transfer biscotti to a cutting board; cut diagonally with
  • a serrated knife into 3/4-in. slices. Place cut side down on
  • parchment paper-lined baking sheets.
  • Bake for 15 minutes or until firm. Turn and bake 10-20 minutes longer

2 of 2

Cherry Hazelnut Biscotti (continued)

Directions (continued)

  • or until lightly browned. Remove to wire racks to cool. Store in an
  • airtight container. Yield: about 2-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 175 calories, 7 g fat (1 g saturated fat), 28 mg cholesterol, 75 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.