Cherry Hazelnut Biscotti Recipe

5 3 2
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Cherry Hazelnut Biscotti Recipe

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5 3 2
Publisher Photo
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.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling

Ingredients

  • 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 vanilla extract
  • 1 cup dried cherries or cranberries

Directions

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 or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Cherry Hazelnut Brittle in Country Woman Christmas Annual 2004, p25

Nutritional Facts

1 each: 175 calories, 7g fat (1g saturated fat), 28mg cholesterol, 75mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 3g protein.

  • 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 vanilla extract
  • 1 cup dried cherries or cranberries
  1. 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.
  2. 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.
  3. 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.
  4. Bake for 15 minutes or until firm. Turn and bake 10-20 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Cherry Hazelnut Brittle in Country Woman Christmas Annual 2004, p25

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Reviews forCherry Hazelnut Biscotti

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arts4you User ID: 3663973 239252
Reviewed Dec. 12, 2015

"This is a holiday favorite at our house!"

MY REVIEW
skurly User ID: 7047788 159623
Reviewed Dec. 20, 2012

"This treat is a favorite in my household! It is delicious! I glaze half of each piece in chocolate! Sooooo good!"

MY REVIEW
cupcake001 User ID: 5561314 75985
Reviewed Dec. 23, 2010

"These have a nice sweetness from the cherries and freshness from the lemon. The nuts blend the flavours to make a biscotti to enjoy all year."

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