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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.
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    about 2-1/2 dozen

Ingredients

  • 4 cups all-purpose flour
  • 1 cup chopped hazelnuts, toasted
  • 1 tablespoon grated lemon zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 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 5 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-lined baking sheet, shape each portion into a 12x3-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-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.
Nutrition Facts
1 each: 175 calories, 7g fat (1g saturated fat), 28mg cholesterol, 75mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 3g protein.
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