Hazelnut and Cranberry Biscotti

Hazelnut and Cranberry Biscotti

est. 15 pieces

1½ hours


  1. 2 cups all-purpose flour
  2. 1 cup whole hazelnuts
  3. 1/2 cup dried cranberries
  4. 3/4 cup brown sugar
  5. 1 tsp baking powder
  6. 1/4 tsp salt
  7. 3 eggs
  8. 1/4 cup olive oil
  9. 2 tbsp hazelnut syrup
  10. 1/4 tsp vanilla extract


  1. 1
    Preheat oven to 175°C (350°F). In a blender or food processor, blend sugar and half of the hazelnuts until finely chopped.
  2. 2
    In a large bowl, mix the flour, whole hazelnuts, chopped hazelnuts and sugar, baking powder, and salt.
  3. 3
    Beat the eggs, hazelnut syrup, and vanilla extract together.
  4. 4
    Combine egg and flour mixture with a wooden spoon until a rough dough forms.
  5. 5
    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.
  6. 6
    Let cool for 10 minutes. With a serrated knife cut biscotti into 1 cm thick pieces.
  7. 7
    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.