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Westnut Hazelnut Recipes - www.westnut.com

Orange Cranberry Hazelnut Biscotti

Submitted by Hazelnut Growers of Oregon

Makes: 72 Biscotti
Prep Time: At least 1 hour

  • 1/2 navel orange
  • 3 large eggs
  • 1 cup sugar
  • 1 tsp. vanilla
  • 3 tbps. unsalted butter, melted
  • 3 3/4 cups all-purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups dried sweetened cranberries (7 ozs)
  • 1 1/4 cups hazelnuts chopped coarse

Preheat oven to 350° F. and butter a large baking sheet.

Cut orange half into chunks (including peel and discarding any seeds) and in a food processor puree until smooth. In a large bowl with an electric mixer beat together eggs and sugar until light and creamy. Add 1/2 cup orange puree and vanilla and beat until fluffy, about 5 minutes. Add butter, flour, baking powder, baking soda, and salt and stir until just combined. Stir in cranberries and hazelnuts until combined well.

On baking sheet roughly shape dough into 3 long mounds. With wet hands pat and form mounds into three slightly flattened 12-inch logs (each about 2 1/2 inches wide). Bake logs in middle of oven 30 minutes, or until golden. Cool logs on sheet on a rack 10 minutes and transfer to a cutting board. With a serrated knife cut logs crosswise into 1/2 inch-thick slices.

Arrange slices, cut sides down, on 2 baking sheets and bake in upper and lower thirds of oven 12 to 15 minutes, or until golden.

Transfer biscotti to racks and cool.

Biscotti keep in an airtight container at room temperature 1 week or frozen in sealable plastic bags 4 months.

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