Chocolate Biscotti with Hazelnuts and Cranberries
by Editorial Staff
There are a great many variations of Italian biscotti cookies. A variety of fillers and natural flavors are added to baked goods. My option is hazelnuts and cranberries with spices.
Ingredients
- Butter – 60 g
- Eggs – 2 pcs.
- Sugar – 160 g
- Flour – 200 g
- Baking powder – 1 teaspoon
- Cocoa without sugar – 30 g
- Dried cranberries – 50 g
- Hazelnuts – 70 g
- Cinnamon to taste
- Nutmeg – to taste
- Vanillin – 1 pinch
- Salt – 1 pinch
Directions
- Melt the butter and cool.
- Add sugar to butter and beat until dissolved.
- Add eggs and salt.
- Combine flour, cocoa, baking powder and spices in a separate bowl.
- Sift dry ingredients into butter-egg mass.
- Add cranberries and hazelnuts, cut in half or smaller.
- Knead the dough. Put it in the refrigerator for half an hour.
- Cover a baking sheet with parchment and preheat the oven to 180 degrees.
- Form a loaf from the dough. Bake for 30 minutes. The cooking time depends on the specific oven, so it is better to check the dough with a toothpick – it must be dry.
- Remove the workpiece and allow to cool slightly. Then cut into slices 1.5-2 cm thick.
- Place back on a baking sheet and bake the Italian biscotti for another 7-10 minutes.
Bon Appetit!
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