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
Orange Cranberry Biscotti - Great Holiday Recipe
This Orange Cranberry Biscotti is a flavorful and festive holiday treat. Full of orange flavor dotted with cranberries, and drizzled with white chocolate goodness!
RECIPE WITH PRINTABLE INSTRUCTIONS ►
???? INGREDIENTS
For The Cookie
½ cup (120 ml) extra virgin, light olive oil
1 cup (200 g) granulated sugar
1 tablespoon orange extract
3 large eggs, room temperature
3 cups (390 g) all-purpose flour
¼ teaspoon salt
1 tablespoon baking powder
1 cup (120 g) dried cranberries
For The Drizzle
4 ounces (113 g) white chocolate, coarsely chopped
1 teaspoon canola oil
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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.
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How to Make Easy and Delicious Cranberry Nut Biscotti
End-to-End instructional video for making Easy and Delicious Cranberry, Walnut, Orange, Vanilla Biscotti. Check out my other videos to make Easy and Delicious Chocolate Almond Biscotti, and Easy and Delicious Anise Biscotti. Buon Appetito!
CRANBERRY WALNUT BISCOTTI
1 cup sugar
3 cups all purpose flour
1 cup chopped walnuts
¾ cup chopped craisens
2 Tablespoons orange zest
1 Tablespoon baking powder
Mix dry ingredients together well before adding the wet ingredients.
3 eggs
¾ cup canola of vegetable oil
1 Tablespoon vanilla extract
Mix together and refrigerate for at least 30 minutes
BAKING INSTRUCTIONS
Shape into 2 loaves on an ungreased cookie sheet.
I now use parchment to keep the cookies from sticking.
Flatten slightly and bake at 350 for
20-25 minutes or until golden brown.
Remove from oven and let cool for 10-15 minutes.
Slice and return slices to cookie sheet laying on sides.
Bake at 350 for 5-10 more minutes or so until bottom face is lightly toasted.
Remove from oven and turn slices over to toast other face.
Bake at 350 for 5-10 more minutes and then remove to parchment paper to cool.
10 slices per loaf--20 slices per batch
Professional Baker Teaches You How To Make BISCOTTI!
Chocolate Pistachio Cantucci (Biscotti) is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Yield: About 2 dozen
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
4 large eggs, at room temperature
1 large egg yolk
1 ¼ cups (250 g) granulated sugar (caster sugar)
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
½ cup (60 g) cocoa powder (Dutch process or regular)
1 ½ tsp (7 mL) baking soda
½ tsp (2 mL) salt
1 ¼ cups (170 g) shelled unsalted pistachios
1 cup (150 g) chopped dark chocolate chunks or chips
Directions
1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.
2. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes.
3. Sift the flour, cocoa powder, baking soda and salt and fold this into the whipped eggs until fully incorporated (the mixture will deflate a little, and seem like a cake batter in consistency). Stir in the pistachios and chocolate chunks (or chips) and spoon this onto the prepared baking tray and spread into the rough shape of a single log – the batter will be soft, so don’t worry if the shape isn’t too precise. Bake this for about 35 minutes, until a tester inserted into the centre of the cantucci log comes out clean – because of the melted chocolate chunks within, you may have to test in a few places. Allow this to cool for about 20 minutes and reduce the oven temperature to 300 F (150 C).
4. Remove the cantucci log to a cutting board and use a serrated knife to slice across the width into cookies that are ½-inch thick. Arrange these on the lined baking trays (you’ll need 2 trays for this step) and bake for 12 minutes. Remove the trays from the oven and flip the cantucci over, returning to the oven to bake another 12 minutes. Cool the cantucci on the tray. If you find that after cooling, the cantucci aren’t crunchy all the way through, you can return them to the oven to bake a few more minutes.
The cantucci will keep up to 2 weeks in an airtight container.
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Cranberry and Orange Biscotti // The PERFECT Christmas Snack
My cranberry and orange biscotti recipe is eggless and brings together Christmas flavours in a classic Italian bake. Crisp and flavourful, you'll struggle to stop at just one biscuit!
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Not-Rock-Hard Cranberry Pistachio Biscotti {Dairy Free Biscuits}
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