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Almond and cranberry biscotti
Almond and cranberry biscotti
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Elevated Italian biscotti with added sweetness and crunch.
Ingredients:
  • 1 egg
  • 1 egg yolk
  • 141.90 gm caster sugar
  • 1/2 tsp almond essence
  • 332.50 ml plain flour
  • 2.00 gm baking powder
  • 62.50 ml almond kernels
  • 62.50 ml dried cranberries
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced) and line 2 large baking trays with parchment paper. In a large bowl, use an electric mixer to beat together egg, egg yolk, sugar, and essence until pale and thick. Then, sift in the flour and baking powder, add the almonds and cranberries, and stir until well combined.
  • Place the dough onto a lightly floured surface and gently knead until smooth. Divide the dough in half and shape each half into a 20cm-long log. Then place the logs on trays and slightly flatten them.
  • Bake for 30 minutes or until golden, rotating trays halfway through. Let cool on trays for 15 minutes. Reduce oven to 140°C/120°C fan-forced. Slice the logs diagonally into 5mm-thick slices using a serrated knife, discarding the ends.
  • Arrange biscotti on baking trays in a single layer. Bake for 20 to 25 minutes, turning halfway through, until crispy and dry. Let them cool on the trays for 5 minutes then transfer to a wire rack to cool completely before serving.

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