Cherry Hazelnut Biscotti

SUBMITTED BY: Ruth Lee

"Presents from the pantry are a tradition with me-and this crusty coffee 'dunker' is a favorite! Stuffed with fruits and nuts, it freezes well and can be made a month ahead of busy holidays. Dried cranberries can be substituted for cherries."

PREP TIME	20 Min
COOK TIME	55 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 30 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 cups all-purpose flour
1 cup chopped hazelnuts, toasted
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 1/3 cups sugar
1/2 cup vegetable oil
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup dried cranberries or cherries

READ REVIEWS (1)

DIRECTIONS

In a large bowl, combine the first five ingredients. In another bowl, whisk the eggs; add the sugar, oil, lemon juice and vanilla. Add to the dry ingredients just until combined. Stir in cherries. Divide dough in half.
On parchment-lined baking sheet, shape each portion into 12-in x 3-in. rectangle. Bake at 325 degrees F for 30-35 minutes or until lightly browned. Carefully remove to wire racks; cool for 5 minutes. Reduce oven temperature to 300 degrees F.
Transfer biscotti to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on parchment-lined baking sheets. Bake for 25-35 minutes or until firm, turning after 15 minutes. Remove to wire racks to cool. Store in an airtight container.

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REVIEWS

Reviewed on Dec. 22, 2007 by Challa

I made it last night and enjoyed it with our friends. I used tart cherries (it's my favorite), great recipie, can't go wrong with it. Thank you. I'm definately going to make it again!

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