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
How To make Cranberry Nut Biscotti's Videos
Not-Rock-Hard Cranberry Pistachio Biscotti {Dairy Free Biscuits}
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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.
{Christmas} ❄ Biscotti Recipe - Cranberry Pistachio Citrus
Even in Summer, this flavour combination reminds me of a White Christmas in front of the fire!
See the written recipe HERE:
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Italian Grandma Makes Biscotti with Almonds & Dried Fruit
BISCOTTI with ALMONDS & DRIED FRUIT
4 extra large Eggs
1 cup Sugar, white (200g)
1 cup Brown Sugar (180g)
6 oz Butter (170g)
1 tsp Pure Vanilla Extract (5ml)
1 Lemon (Juice & Zest)
1 Tbsp Baking Powder (12g)
1 tsp Baking Soda (4g)
4½ - 5 cups All Purpose Flour (540-600g)
1 cup Sliced Almonds (150g)
1 cup chopped Mixed Dried Fruit (Figs, Dates, Raisins) (150g)
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
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Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
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We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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Dried Fruit Biscotti Recipe
Dried Fruit Biscotti are absolutely wonderful for morning hot tea or coffee. These are made with dried cranberries, plums, apricots and raisins that bring an amazing taste.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 25 biscotti
1 stick (110g) butter, room temperature
1/2 cup (100g) sugar
2 eggs
1 1/2 tsp (6g) baking powder
Finely grated zest of 1 lemon
1 tsp (5g) vanilla extract
1 cup mix of dried fruits (cranberries, plums, apricots and raisins)
1 1/4 cup (160g) all-purpose flour
1/2 cup (50g) nuts, optional
1. Preheat oven to 180°C (350°F).Line a baking sheet with parchment paper.
2. In a medium bowl beat butter and sugar until creamy, then add eggs, lemon zest and vanilla extract. Stir well.
3. Add baking powder and flour and mix until well blended. Stir in dried fruits.
4. Pour the dough into one long loaf or 2 smaller loafs into the prepared baking tray. The dough is pretty sticky so you can wet your spatula or use flour to be able to give the right shape.
5. Bake for about 25 minutes, remove from the oven and let cool for about 30 minutes. Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until golden brown.
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cranberry biscotti
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Recipe for biscotti; click on link below