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Cranberry and almond biscotti
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Ultimate coffee dunker biscuit.
Ingredients:
  • 500.00 ml plain flour, sifted
  • 6.00 gm baking powder
  • 125.00 ml dried cranberries (Craisins)
  • 165.00 ml raw almonds
  • 107.50 gm caster sugar
  • 3 eggs
Instructions:
  • 1. Preheat your oven to 160°C. Combine 2 cups of sifted plain flour, 1 1/2 teaspoons of baking powder, 1/2 cup of dried cranberries (Craisins), 2/3 cup of raw almonds, 1/2 cup of caster sugar, and 3 eggs in a large bowl. Mix until fully combined.
  • Place the dough on a floured surface and knead until smooth. Shape it into a log and transfer it to a baking tray lined with parchment paper. Gently press down on the top of the log to slightly flatten it.
  • Bake for 30 minutes until golden brown, then allow to cool.
  • Slice log into 1cm-thick rounds, arrange on baking tray, and bake for 12-15 minutes until crispy. Enjoy as a delightful snack or post-dinner indulgence - pairs wonderfully with affogato.

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