Biscotti with Hazelnuts and Cranberries
Baking and Desserts • European
Description
Biscotti with Hazelnuts and Cranberries
Ingredients
- Egg white 2 pieces
- Sugar 5 oz
- Wheat Flour 10 oz
- Salt ½ teaspoon
- Baking Powder 1 teaspoon
- Dried cranberries with sugar 5 oz
- Hazelnut 5 oz
Step-by-Step Guide
Step 1
Beat the eggs with the sugar.
Step 2
Mix them with the flour (previously sifted with salt and baking powder).
Step 3
Add the nuts and cranberries to the dough.
Step 4
Divide the dough into two parts, dust the table with flour, and shape into two 'logs'.
Step 5
Bake the biscotti at a low temperature, about 300°F, for 30–40 minutes.
Step 6
Cut diagonally into elongated cookies about the thickness of a finger.
Step 7
Place on a baking sheet and continue to dry at an even lower temperature, about 265°F, for another 30–40 minutes.
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