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||| Cranberry & Almond Biscotti |||

A festive take on an Italian favourite. I used cranberries and almonds and dipped them in white chocolate. What a treat!

  • 250 g plain flour
  • 250g sugar
  • 1 1/2 tsp baking powder
  • 3 eggs
  • 250g dried cranberries
  • 125g almonds
  • Zest of 1 lemon
  • White Chocolate (optional)

Mix together the flour, sugar and baking powder in a bowl until well combined.

Whisk in half of the beaten eggs. Gradually add the remaining beaten egg, a little at a time, making sure all of the egg has been fully incorporated into the mixture before adding more, until the mixture comes together as a dough. (NB: You may not need to use all of the egg.)

Add the cranberries, almonds and lemon zest and mix well.

Divide the dough into six equal portions. Roll each portion into a sausage shape about 3cm in diameter, using your hands. Gently flatten each portion of dough with the palm of your hand.
Place each dough 'sausage' onto a lined baking tray, leaving a 6cm gap between each portion of dough to allow for expansion. 

Bake in a preheated oven  at 150 degrees for 15-20 minutes, until pale golden-brown.
Remove from the oven and set aside for 10 minutes to cool and firm up.

Using a serrated knife, gently cut 3cm thick slices from the dough 'sausages' on the diagonal. Arrange the slices onto the lined baking tray and return them to the oven for a further 6-8 minutes.

Turn the biscotti over and continue to bake for 6-8 minutes, or until crisp and golden-brown. Set aside to cool on a wire rack.

Once cooled you can optionally dip the biscotti in melted white chocolate to make them extra decadent.

Note: Any dried fruits can be used instead of the cranberries and any nuts can be used in place of the almonds.

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