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Cranberry & Almond Biscotti

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Ingredients

260g flour
1/2 tsp baking powder
60g desiccated coconut
zest of one lemon
3 eggs
1 cup sugar
100g almonds (silvered or sliced)
1/2 cup (heaped), dried chopped cranberries (or apricots)
2 drops lemon juice
White chocolate / nuts to decorate (optional)

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Cranberry & Almond Biscotti

  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat oven to 190°celcius.

2
Done

Mix together flour, baking powder, coconut and lemon zest in a large bowl.

3
Done

In a small bowl, whisk together the eggs and sugar, then pour into the dry ingredients. Mix well.

4
Done

Stir through the almonds and cranberries, and lemon juice.

5
Done

Tip the dough onto lightly floured benchtop and shape into two long logs. Dough should not be sticky, add more flour if it is.

6
Done

Place on a greased and floured baking tray.

7
Done

Bake for 30 mins.

8
Done

Remove from the oven and when cool enough to handle, slice into 1/2cm thick slices.Use a heavy serrated knife to slice. The logs should be firm enough to handle after the first bake. If they collapse when you go to slice, then bake for a little longer.

9
Done

Reduce oven heat to 130° celsius. Place slices on a baking tray and return to the oven for 20 mins or until biscotti are firm.

10
Done

Cool on a rack. Optional: dip into melted white chocolate and sprinkle on chopped nuts. Store in an air tight container.

The Cafe

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Raspberry Coconut Slice
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Raspberry Coconut Slice
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Mini Flower Tarts (Mother’s Day)