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Cranberry and Hazelnut Biscotti on a white plate
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Cranberry and Hazelnut Biscotti

Cranberry and Hazelnut Biscotti are perfect with a cup of tea or coffee and they aren’t overly sweet. Biscotti are easy to make and will keep for at least a couple of weeks.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Teatime
Cuisine: Italian
Keyword: biscotti, easy, Italian biscuits
Servings: 50 pieces
Author: [email protected] Cooks


  • 100 g dried cranberries
  • 125 g whole hazelnuts
  • 300 g plain/all-purpose flour
  • 1 teaspoon baking powder (5ml)
  • ½ teaspoon salt (2.5ml)
  • 240 g caster sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract (5ml)



  • Line 2 baking sheets with a liner or baking parchment
  • Preheat the oven to 200°C/ 180°C fan/ gas mark 6/ 400°F
  • Chop the cranberries into manageable pieces - 2 or 3. Easiest with kitchen scissors
  • Chop the hazelnuts into similar sized pieces, using a very sharp knife
    Chop them in small batches, – about a quarter at a time to avoid them scattering around the kitchen.
  • Break the eggs into a small mixing bowl. Add the vanilla essence and mix
  • Weigh all the dry ingredients into a large mixing bowl. (Flour, baking powder, salt, sugar)


  • Stir the dry ingredients until they are thoroughly mixed. Add the cranberries and hazelnuts to the dry ingredients and stir to combine. Add the eggs to the mixture and mix thoroughly. Use a spoon and then your hands
  • Divide the dough in two and roll each into a log shape 25cm long by about 5 cm high
  • Cook for 30 minutes until light brown
  • Remove from the oven and leave for 5 minutes to slightly harden
    Leave the oven on
  • Slide the biscotti loaf onto a chopping board and cut into 1 cm slices
    Mind your fingers - the loaf is hot
  • Put the slices back on the baking sheet. Cook for 10 more minutes
  • Turn the biscotti over and cook for a further 5 minutes until golden brown.
    You may need a few extra minutes, depending on size and especially if you like your biscotti very crunchy
  • Turn the biscotti onto a wire cooling rack.


Storage: Biscotti will keep for at least a couple of weeks in an airtight container. (I often keep them for a month.) They don't need to be refrigerated.