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Cranberry and Chocolate biscotti

Cranberry and Chocolate biscotti

Recipe Submitted By: bakingmad

These crunchy Italian biscuits are double baked so they will keep well in a tin for a month. They are delicious served with coffee or dipped into a glass of dessert wine and make a great Christmas gift too

Preparation Time	15 minutes
Baking Time	12 minutes
Portions	30
Skill Level	Easy
Average Rating

Cranberry and Chocolate biscotti Ingredients

250 grams	Self Raising White Flour (Allinson Nature Friendly)
25 grams	Cocoa Powder
1 tsp	Baking Powder
150 grams	Golden Caster Sugar (Billington's)
2	Free Range Eggs
2 tbsp	Sherry
100 grams	Cranberries dried
100 grams	Almonds blanched, roughly chopped

This recipe uses

How to make Cranberry and Chocolate biscotti

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Set the oven to 180°C/ 160°C fan/ Gas Mark 4. Line 2 baking trays with baking paper
Place the flour, cocoa powder, sugar and baking powder in a mixing bowl and mix together. Stir in the eggs and sherry, then the cranberries and nuts and mix well until the mixture begins to come together. Using your hands lightly knead the dough, then turn out onto a lightly floured work surface and shape into 2 long fat logs
Place the logs onto a baking tray, with a little room for them to spread and bake for 35 mins
Remove the biscotti logs from the oven and leave to cool for 15minutes until they are cool enough to slice
Reduce the oven to 150°C/ 130°C fan/ Gas Mark 3. Cut the logs into 1cm thick slices and arrange on the baking trays, with the cut surface upwards. Bake for a further 20 minutes to dry them out. Leave to cool then store in a cake tin for up to 1 month

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