Recipe(tried): Cranberry Nut Biscotti

* Exported from MasterCook II *

Cranberry-Nut Biscotti

Recipe By : Good Housekeeping, December 1995
Serving Size : 54 Preparation Time :1:55
Categories : Cranberries Biscotti

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups filberts
3 3/4 cups flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
5 large eggs
2 teaspoons vanilla extract
1/2 cup dried cranberries

Preheat oven to 350 degrees. Place hazelnuts in 15 1/2" by 10 1/2" jelly-roll
pan. Bake about 20 minutes or until toasted. Wrap hot hazelnuts in clean
cloth towel. With hands, roll hazelnuts back and forth to remove skins.
Coarsely chop nuts.
Grease and lightly flour 2 large cookie sheets. In large bowl, combine flour,
sugar, baking powder, and salt. In small bowl, with wire whisk or fork, beat 4
whole eggs, 1 egg yolk (reserve egg white), vanilla extract, and 1 tablespoon
water. Pour egg mixture into flour mixture; stir with wooden spoon, then use
hands to knead dough together (dough will be very stiff). Knead in hazelnuts
and dried cranberries.
Divide dough into 4 equal pieces,. On lightly floured surface, with floured
hands, shape each piece of dough into an 11" by 2" log. Place 2 logs, about 4
inches apart, on each cookie sheet. With fork, lightly beat reserved egg
white. With pastry brush, brush logs with egg white.
Place cookie sheets on 2 oven racks. Bake logs 35-40 minutes until toothpick
inserted in center comes out clean, rotating cookie sheets between upper and
lower racks halfway through baking time. Let loaves (during baking, logs will
spread and become loaf-shaped) cool 10 minutes on cookie sheets on wire racks.
Remove loaves to cutting board. With serrated knife, cut each loaf crosswise
into 1/2 inch thick diagonal slices. Place slices, cut-side down, on same
cookie sheets. Place cookie sheets on 2 oven racks. Bake slices 10-15 minutes
to allow biscotti to dry out, turning bisciotti once and rotating cookie sheets
between upper and lower racks halfway through baking time. Remove biscotti to
wire racks to cool completely. (Biscotti will harden as the cool.) Store
biscotti in tightly covered container.

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