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Hazelnut and Cranberry Biscotti
Hazelnut and Cranberry Biscotti

Before you jump to Hazelnut and Cranberry Biscotti recipe, you may want to read this short interesting healthy tips about The Food Items You Choose To Consume Are Going To Effect Your Health.

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Your main meals should also incorporate fish such as salmon or even lean proteins, as these will also be able to help your health. You will see that salmon can also be abundant with Omega-3 and other nutrients. Then when it comes to lean protein, you should bear in mind that you only need to have about 3 ounces to get your daily requirements. Furthermore before preparing your steak you really need to trim the fat that you can see from it to keep from eating extra fat.

By following a few of the suggestions above you will see that you can be living a healthier life. One thing that you ought to actually avoid is all of the processed foods that you can buy in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to hazelnut and cranberry biscotti recipe. You can have hazelnut and cranberry biscotti using 10 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Hazelnut and Cranberry Biscotti:
  1. Take 2 cups all-purpose flour
  2. Take 1 cup whole hazelnuts
  3. Get 1/2 cup dried cranberries
  4. Provide 3/4 cup brown sugar
  5. Use 1 tsp baking powder
  6. Prepare 1/4 tsp salt
  7. Get 3 eggs
  8. You need 1/4 cup olive oil
  9. Take 2 tbsp hazelnut syrup
  10. Use 1/4 tsp vanilla extract
Instructions to make Hazelnut and Cranberry Biscotti:
  1. Preheat oven to 175°C (350°F). In a blender or food processor, blend sugar and half of the hazelnuts until finely chopped.
  2. In a large bowl, mix the flour, whole hazelnuts, chopped hazelnuts and sugar, baking powder, and salt.
  3. Beat the eggs, hazelnut syrup, and vanilla extract together.
  4. Combine egg and flour mixture with a wooden spoon until a rough dough forms.
  5. On a baking sheet covered with parchment or a silicone mat, turn out the dough into two rough logs. Bake at 175°C for 30-40 minutes.
  6. Let cool for 10 minutes. With a serrated knife cut biscotti into 1 cm thick pieces.
  7. Return cut biscotti to baking sheet and bake for 15-20 more minutes at 150°C (300°F), turning over after half the time. The longer it bakes the harder it becomes. Let cool.

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