Cranberry Hazelnut Crisps Food

CRANBERRY-HAZELNUT BISCOTTI

Cranberry-Hazelnut Biscotti image

These extra-crisp cookies contain no butter or oil. Great with watermelon. I got this recipe out of Bon Appetit.

Provided by Ashley U

Categories Dessert

Time 47m

Yield 30 cookies

Number Of Ingredients 11

Ingredients

2 large eggs
1 cup sugar
1 teaspoon grated orange rind
1 teaspoon vanilla
2 cups unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup dried cranberries
2/3 cup hazelnuts (toasted, husked, coarsely chopped)
1 large egg white, beaten
sugar

Steps:

Preheat oven to 350°; Line large baking sheet with parchment paper.
Beat eggs and sugar in bowl until thick.
Beat in peel and vanilla.
Slowly beat in flour, baking soda and salt.
Beat in cranberries and nuts.
Using floured hands, divide dough into 2 balls.
Flatten each to 1 inch thickness.
Brush beaten egg whites.
Sprinkle with additional sugar.
Bake for 20 minutes or until golden brown, reduce heat to 320° and cut on a diagonal line every 3/4 inches.
Arrange cut sides down on baking sheet.
Bake until bottoms are brown about 7 minutes.

Nutrition Facts : Calories 82.4, Fat 2.2, SaturatedFat 0.2, Cholesterol 14.1, Sodium 106.8, Carbohydrate 14, Fiber 0.7, Sugar 7, Protein 1.9

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