Carolina Christmas Recipes: Cherry Hazelnut Biscotti
Cherry Hazelnut Biscotti
4 cups flour
1 cup chopped hazelnuts, toasted
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 1/3 cups sugar
1/2 cup vegetable oil
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup dried cranberries or cherries
In a large bowl, combine the flour, hazelnuts, lemon peel, baking powder, and salt.
In another bowl, whisk the eggs then add the sugar, oil, lemon juice and vanilla. Add egg mixture to the dry ingredients. Stir in cherries. Divide dough in half.
On parchment-lined baking sheet, shape each portion into 12-in x 3-in. rectangle. Bake at 325 degrees F for 35 minutes or until lightly browned. Carefully remove to wire racks, cool for 5 minutes. Reduce oven temperature to 300 degrees F.
Transfer biscotti to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on parchment-lined baking sheets. Bake for 30 minutes or until firm, turning after 15 minutes. Remove to wire racks to cool. Store in an airtight container.
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Published by Jeffrey Weeks
Jeffrey Weeks is an award-winning NC newspaper columnist who writes about saltwater and freshwater fishing, southern seafood and cooking, hunting, popular entertainment, and sports. View profile
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4 Comments
Post a CommentWe love biscotti! cheers :)
Excellent ♥
Great recipe!
good job ...like that recipe