Easy to make–great keeping quality. Hazelnuts and cranberries are two of the outstanding agricultural products of Oregon.
- 1 cup sugar
- 1/2 cup butter, room temperature.
- 3 large eggs
- 1/2 cup dried cranberries
- 1 cup chopped hazelnuts
- 4 Tablespoons sherry
- 3 cups flour
- 1-1/2 teaspoon baking powder
Preheat oven to 375 degrees. Cream sugar and butter. Add eggs, cranberries, hazelnuts, and sherry. Blend in flour and baking powder. Dough will be sticky. Form two loaves, 2 x 2 x 16 inches.
Bake at 375 degrees for approximately 20 minutes. Cool. Cut on pan into 3/4 inch slices, place flat side down. Bake at 375 degrees for approximately 15 minutes.
Storage:Keep in airtight container or freezer.
Note: Add any other dried fruit or nuts. Don’t bake a second time if you want soft biscotti. Come and eat them at the Chetco River Inn. They are the house cookie.
Tags: recipe, Oregon biscotti, cooking, diy