I love these Cranberry and Cashew Biscotti , they’re perfect with coffee, as a breakfast on the go, with an afternoon tea as a sweet snack, or after dinner for a light dessert. Seriously I can’t get enough of them. These are my 4 tips to making perfect biscotti.
Biscotti can sometimes be very hard and crispy, but the addition of cranberries makes for some soft chewy fruity flavours in this delicious recipe. Biscotti as its name implies, means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dunking into your hot drink, or even wine. To make biscotti, the dough is shaped into a loaf shape and baked. The baked loaf is then cut into slices that are baked again until they become dry and hard. Once you’ve mastered making a traditional biscotti, your variations are endless.
And as for my new blue mixing bowl, how gorgeous is it? Just like my mother used to have, except back in those days they were all cream. I think I am definitely going to head back to the store and buy another one in a different size , it somehow seems very lonely on its own.
4 Ways to make perfect biscotti.
- Always use a serrated knife (preferably a bread knife) in a sawing motion to cut nice smooth clean slices.
- If you want long slices like a coffee shop biscotti, slice the logs at an angle. I normally just slice straight, but that is my preference.
- After the first bake, allow the biscotti to cool for about 10 minutes but don’t leave them too long. If you leave them too long the dough will become too hard and it will be difficult to cut, but if you cut them when they are hot the slices will crumble.
- After the second bake make sure that the biscotti cools on a wire rack to allow them to crisp completely.
Biscotti can be kept in airtight containers for weeks, and as this recipe makes about 50-60 depending on how thick you cut the slices , that means cookies with coffee for awhile.
- 2 cups (300g) plain flour
- 3/4 cup (165g) caster sugar
- 1 1/2 tsp baking powder
- 1/2 teaspoon cinnamon
- 3 eggs (medium size) or 2 (large)
- 2 teaspoons vanilla essence
- Finely grated rind of one orange
- 100 g dried cranberries
- 100 g raw cashew nuts
Preheat oven to 160ºC (325ºF).
Sift flour, baking powder and caster sugar into a large bowl.
In another bowl whisk eggs, vanilla and orange rind.
Add the cranberries and broken up cashew nuts into dry ingredients.
Add egg mixture and combine with a wooden spoon.
Mix with your hands to combine completely into a ball.
Turn the dough out onto a very well floured surface and knead until smooth.
Keep adding flour if mixture gets too wet.
Divide into two equal portions and roll into 15cm long logs (or shorter if you want larger biscotti).
Place on a silpad or well greased baking sheet.
Bake for 30 minutes or until firm.
Set aside and allow to cool completely before slicing with a serrated knife into 3mm thick slices.
Place the slices on baking trays lined with baking paper or silpad and bake for a further 8-10minutes until golden and crisp. Watch at this stage as you dont want them to go too brown .
Allow to cool on trays.