How to make cranberry and hazelnut biscotti

With the festive season nearly upon us, we’ve put together a recipe for cranberry and hazelnut biscotti. These are perfect popped in jars, decorated with ribbons, to give to friends and family as Christmas gifts nearer the big day.

Ingredients

2 large eggs

200 grams caster sugar

1 tsp grated orange peel or 1 tsp orange essence

1 tsp vanilla

280 grams plain flour

1 tsp baking powder

¾ tsp salt

160 grams dried cranberries or cranberries and blueberries

135 grams chopped and toasted hazelnuts

1 egg white

You could also add 2 tsp ground cardamon and leave out the vanilla, if you wish.

Method

Preheat the oven to Gas 4 or 180ºC. Line two baking sheets with parchment. In the mixer beat the eggs and sugar until thick and fluffy. Beat in peel and vanilla if using. Mix flour, nuts, fruit, salt and baking powder together and mix well into the egg mixture.

Using floured hands and a floured board divide the dough in 2 balls. Shape each into a 2-inch-thick log on the lined baking sheet.  Flatten to 1 inch thick. Brush with beaten egg white. Bake until golden and crusty. Reduce heat to gas 3 or 170°C.

Cool the logs on rack then slice into ¾ inch slices and place back in the oven, cut side down to dry and turn golden. Turn them over during this time in the oven. Transfer to rack to cool. They will last for five days in an air tight container. Dunk in coffee or hot chocolate at leisure.