Hazelnut and Cranberry Biscotti
- 2 cups all-purpose flour
- 1 cup whole hazelnuts
- 1/2 cup dried cranberries
- 3/4 cup brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 1/4 cup olive oil
- 2 tbsp hazelnut syrup
- 1/4 tsp vanilla extract
Preheat oven to 175°C (350°F). In a blender or food processor, blend sugar and half of the hazelnuts until finely chopped.
In a large bowl, mix the flour, whole hazelnuts, chopped hazelnuts and sugar, baking powder, and salt.
Beat the eggs, hazelnut syrup, and vanilla extract together.
Combine egg and flour mixture with a wooden spoon until a rough dough forms.
On a baking sheet covered with parchment or a silicone mat, turn out the dough into two rough logs. Bake at 175°C for 30-40 minutes.
Let cool for 10 minutes. With a serrated knife cut biscotti into 1 cm thick pieces.
Return cut biscotti to baking sheet and bake for 15-20 more minutes at 150°C (300°F), turning over after half the time. The longer it bakes the harder it becomes. Let cool.