4 from 2 votes
Cranberry-and-nut-biscotti-recipe
4 Tips to making Perfect Biscotti
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Baking
Servings: 50
Author: shades of cinnamon
Ingredients
  • 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
Instructions
  1. Preheat oven to 160ºC (325ºF).
  2. Sift flour, baking powder and caster sugar into a large bowl.
  3. In another bowl whisk eggs, vanilla and orange rind.
  4. Add the cranberries and broken up cashew nuts into dry ingredients.
  5. Add egg mixture and combine with a wooden spoon.
  6. Mix with your hands to combine completely into a ball.
  7. Turn the dough out onto a very well floured surface and knead until smooth.
  8. Keep adding flour if mixture gets too wet.
  9. Divide into two equal portions and roll into 15cm long logs (or shorter if you want larger biscotti).
  10. Place on a silpad or well greased baking sheet.
  11. Bake for 30 minutes or until firm.
  12. Set aside and allow to cool for 10minutes before slicing with a serrated knife into 3mm thick slices.

  13. 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 .
  14. Allow to cool on trays.