Festive Biscotti
Bake sweet, crunchy Christmas biscotti packed with cranberries, chocolate & almonds. An easy, delicious holiday treat the whole family will love.
Ingredients
- 1 cup sugar
- 2 cups plain flour
- 1/2 teaspoons baking powder
- 1/2 cup dried cranberries
- 1/4 cup chocolate bits
- 1/2 cup toasted almonds, chopped
- 1 teaspoons butter
- 2 eggs
- 1 egg white, lightly beaten
- 1 cup sugar
- 2 cups plain flour
- 1/2 teaspoons baking powder
- 1/2 cup dried cranberries
- 1/4 cup chocolate bits
- 1/2 cup toasted almonds, chopped
- 1 teaspoons butter
- 2 eggs
- 1 egg white, lightly beaten
- Step 1 of 6Preheat oven to 140°C (120°C fan-forced).
- Step 2 of 6In a large bowl, beat the sugar and the two eggs together until pale and creamy. Add flour, baking powder, cranberries, chocolate and almonds, then mix well.
- Step 3 of 6Turn onto a floured surface and knead until firm, adding a little more flour if necessary. Divide dough in half and shape into logs. Place on a greased baking tray and brush with egg white.
- Step 4 of 6Bake logs for 40 minutes, then remove from the oven and allow to cool for 10 minutes. While warm, slice biscotti logs into 1cm thick slices and place in a single layer on the baking tray.
- Step 5 of 6Reduce the oven temperature to 80°C (60°C fan-forced) and return biscotti to the oven for 30 minutes to dry.
- Step 6 of 6Allow to cool and store in an airtight container.
Method
- Step 1 of 6Preheat oven to 140°C (120°C fan-forced).
- Step 2 of 6In a large bowl, beat the sugar and the two eggs together until pale and creamy. Add flour, baking powder, cranberries, chocolate and almonds, then mix well.
- Step 3 of 6Turn onto a floured surface and knead until firm, adding a little more flour if necessary. Divide dough in half and shape into logs. Place on a greased baking tray and brush with egg white.
- Step 4 of 6Bake logs for 40 minutes, then remove from the oven and allow to cool for 10 minutes. While warm, slice biscotti logs into 1cm thick slices and place in a single layer on the baking tray.
- Step 5 of 6Reduce the oven temperature to 80°C (60°C fan-forced) and return biscotti to the oven for 30 minutes to dry.
- Step 6 of 6Allow to cool and store in an airtight container.
Method
- Step 1 of 6Preheat oven to 140°C (120°C fan-forced).
- Step 2 of 6In a large bowl, beat the sugar and the two eggs together until pale and creamy. Add flour, baking powder, cranberries, chocolate and almonds, then mix well.
- Step 3 of 6Turn onto a floured surface and knead until firm, adding a little more flour if necessary. Divide dough in half and shape into logs. Place on a greased baking tray and brush with egg white.
- Step 4 of 6Bake logs for 40 minutes, then remove from the oven and allow to cool for 10 minutes. While warm, slice biscotti logs into 1cm thick slices and place in a single layer on the baking tray.
- Step 5 of 6Reduce the oven temperature to 80°C (60°C fan-forced) and return biscotti to the oven for 30 minutes to dry.
- Step 6 of 6Allow to cool and store in an airtight container.