Cranberry-hazelnut Biscotti

Total Time: 47 mins Preparation Time: 20 mins Cook Time: 27 mins

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

Recipe

• 1 preheat oven to 350°; line large baking sheet with parchment paper.
• 2 beat eggs and sugar in bowl until thick.
• 3 beat in peel and vanilla.
• 4 slowly beat in flour, baking soda and salt.
• 5 beat in cranberries and nuts.
• 6 using floured hands, divide dough into 2 balls.
• 7 flatten each to 1 inch thickness.
• 8 brush beaten egg whites.
• 9 sprinkle with additional sugar.
• 10 bake for 20 minutes or until golden brown, reduce heat to 320° and cut on a diagonal line every 3/4 inches.
• 11 arrange cut sides down on baking sheet.
• 12 bake until bottoms are brown about 7 minutes.