How To make Cranberry Nut Biscotti
1 1/3 cups hazelnuts or pecans
3 3/4 cups flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
5 large eggs
2 teaspoons vanilla
1/2 cup dried cranberries or currants
Preheat oven to 350 degrees. Place hazelnuts in 15 1/2 x 10 1/2 jellyroll pan. Bake 20 minutes, or until toasted. Wrap hot hazelnuts in a clean cloth towel. W ith hands, roll towel back and forth to remove skins. Coarsely chop hazelnuts.
Grease and lightly flour 2 large cookie sheets.
In large bowl, combine flour, sugar, baking powder and salt.
In a small bowl, with a wire whisk or fork, beat 4 whole eggs and 1 egg yolk (r eserve egg white for later use), vanilla and 1 tablespoon water. Pour egg mixtu re into flour mixture, stir with wooden spoon, then use hands to knead dough to gether. Dough will be very stiff. Knead in hazelnuts and cranberries.
Divide dough into 4 equal pieces. On lightly floured surface, with floured hand s, shape each piece of dough into an 11 x 2-inch log. Place 2 logs, about 4 inc hes apart, on each cookie sheet. With fork, lightly beat remaining egg white. W ith pastry brush, brush the egg white onto the logs.
Place cookie sheets on two oven racks. Bake for 40 minutes or until toothpick c omes out clean. Rotate cookie sheets between upper and lower racks halfway thro ugh cooking time. During baking, logs will spread and become loaf-shaped. Let l oaves cool 10 minutes on cookie sheet on a rack.
Remove loaves to cutting board. With a bread knife, cut each loaf crosswise int o 1/2-inch thick slices. Place slices cut-side down on same cookie sheets on ov en racks. Bake slices 10 to 15 minutes to allow Biscotti to toast. Rotate cooki e sheets between upper and lower racks halfway through baking time.
Remove Biscotti to wire rack. Cool completely. Biscotti will harden as they coo l. Store in tightly covered container.
Ida Shires
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One Handed Baker - Cranberry & Almond Biscotti
Here's an easy recipe for Cranberry & Almond biscotti… the classic twice-baked Italian biscuit. Crunchy biscotti with soft pops of cranberry and almond inside, then dipped in chocolate. (This recipe was filming from my home kitchen during lockdown in New Zealand, for The Cafe tv show.)
Get the full recipe at onehandedbaker.com/cranberry-almond-biscotti
Cranberry Pistachio Biscotti - Rancho Vignola Recipes
Cranberry Pistachio Biscotti
1 3/4 cups all purpose flour (or flour of your choice)
1 cup whole brown sugar, palm sugar would probably also work well
1 1/2 tsp baking powder
1/2 cup dried cranberries
4 Tbsp cold butter
1 1/2 tsp vanilla extract
1 1/2 cups raw shelled pistachios
2 eggs, lightly beaten
Combine flour, sugar, and baking powder in a bowl. Add butter and vanilla and mix until it resembles coarse cornmeal. Add pistachios and eggs and mix. Add cranberries and mix until dough is evenly moistened.
On a lightly floured surface, divide dough into four equal pieces. Roll into 8 inch logs and transfer to cookie sheets. Press logs and flatten slightly to form biscuits about 1 inch thick and 2 inches wide. Bake at 350ºF for 25 minutes or until golden brown. Remove from oven and cool for 15 - 20 minutes.
Cut logs diagonally at 1/2 inch intervals. Return to baking sheet, cut side down. Bake approximately 7 - 10 more minutes, until cookies start to brown. Transfer to a rack until completely cooled. Leave uncovered to further dry out the biscotti.
Giada De Laurentiis Makes Holiday Biscotti | Everyday Italian | Food Network
The best part about Giada's Biscotti? The festive holiday colors!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Holiday Biscotti
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 1 hr 20 min
Prep: 25 min
Cook: 55 min
Yield: 2 dozen cookies
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Directions
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
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Giada De Laurentiis Makes Holiday Biscotti | Everyday Italian | Food Network
EASY Traditional Italian Biscotti Recipe - Coated in Chocolate!!
FULL RECIPE HERE:
An easy and delicious recipe for classic Italian biscotti cookies: crispy, crunchy cookies with pistachios, hazelnuts, and dried cranberries. Plus, chocolate decorating tutorial! These cookies are perfect with a cup of tea or coffee during the cold winter months! Wrap them up and give as gifts, too!
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Music Courtesy of Audio Network
How to makie Hazelnut Cranberry Biscotti
A sweet and delicious biscotti, perfect with breakfast or with coffee after a meal. This week is my web site's second anniversary. I like to celebrate milestones with a biscotti recipe.
See the full recipe on my web site at:
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