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.

Summary

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

Print Recipe Pin Recipe

Instructions

1. Melt the butter and cool.
2. Add sugar to butter and beat until dissolved.
3. Add eggs and salt.
4. Combine flour, cocoa, baking powder and spices in a separate bowl.
5. Sift dry ingredients into butter-egg mass.
6. Add cranberries and hazelnuts, cut in half or smaller.
7. Knead the dough. Put it in the refrigerator for half an hour.
8. Cover a baking sheet with parchment and preheat the oven to 180 degrees.
9. 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.
10. Remove the workpiece and allow to cool slightly. Then cut into slices 1.5-2 cm thick.
11. Place back on a baking sheet and bake the Italian biscotti for another 7-10 minutes.

Bon Appetit!