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Loading...| 4 1/2 cups flour | |
| 1 teaspoon baking soda | |
| 1 teaspoon baking powder | |
| 1/2 teaspoon salt | |
| 2 teaspoons slightly mashed fennel seeds | |
| 2 cups sugar | |
| 4 tablespoons unsalted butter , melted and cool | |
| 5 eggs , beaten | |
| 2 teaspoons vanilla extract | |
| 1 grated orange rind | |
| 1 1/2 cups dried cranberries | |
| 1/2 cup chopped hazelnuts | |
| 1/2 cup white chocolate , melted |
| 1. | Preheat the oven to 350°F (175°C). |
| 2. | In a large bowl, whisk together the flour, baking soda, baking powder, salt, and fennel seeds. |
| 3. | Add in the sugar and mix well. |
| 4. | Stir in the melted butter, eggs, vanilla extract, and orange rind. Mix until just combined. |
| 5. | Fold in the dried cranberries and chopped hazelnuts. |
| 6. | Divide the dough into two equal parts, and place each part onto a parchment-lined baking sheet. Pat each part out into a log about 2 inches (5 cm) wide and 3/4 inch (2 cm) thick. |
| 7. | Bake for 25 minutes or until golden brown, and then remove the logs from the oven and let them cool for 10 minutes. |
| 8. | Use a sharp knife to slice the logs into 1/2 inch (1 cm) slices at a slight angle. Place the slices cut-side down back onto the parchment-lined baking sheets and bake for an additional 10-15 minutes or until crispy and dry. |
| 9. | Drizzle the melted white chocolate over the biscotti while they are still warm. Let cool completely before serving. |
Crisp and crunchy, these Cranberry-Hazelnut Biscotti are packed with flavor.
Perfect for dipping in tea or coffee.
As with any baked good, these biscotti are high in calories and should be enjoyed in moderation as part of a balanced diet.
While biscotti are not particularly healthy, hazelnuts are a good source of protein and fiber, as well as being rich in healthy fats. Cranberries are also high in vitamins C and E and can help support a healthy immune system.
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