Friday, 5 July 2013

White Chocolate and Cranberry Biscotti

I love biscotti! I know that traditionally it should be served with a dessert wine, but it’s just so great dripped in tea until slightly soft, but still with a bit of a bite!

I originally baked these white chocolate and cranberry biscotti to go into my Christmas hampers last year – I love white chocolate and cranberry as a combination, as you’ll see when we reach December and I start posting Christmas recipes again! (Oh, dear. It’s July and I’m already talking about Christmas. I really am turning into my mother!!)

One quick tip – be sure to use white chocolate chunks or thickly chopped white chocolate rather than chocolate chips. The biscotti is in the oven for a long, long time and chocolate chips are just a little too small to withstand that!

200g plain flour
1 tsp baking powder
100g light-brown sugar
35g dried cranberries
50g white chocolate chunks
2 medium eggs, beaten

Prep time: 10 minutes
Cook time: 50-55 minutes
Makes 16 pieces of biscotti

  1. Preheat the oven to gas mark 4 (around 170 degrees) and line a baking sheet with greaseproof paper.
  2. Put all of your dry ingredients into a large bowl and mix together. Create a well in the centre of the dry mix. Add the vanilla extract and the eggs to the well you created then start to beat with a fork, working in the dry mixture a little at a time until a rough dough forms.
  3. Knead the dough lightly by hand until it becomes smooth, then break in into two pieces. Shape both pieces of dough into a sausage shape, then place them on the prepared baking tray. Make sure to leave plenty of space in between them as they will grow!
  4. Pop the biscotti dough into the oven for 20-25 minutes until it is firm to touch and just starting to turn golden brown. Remove the biscotti from the oven and allow to cool on the side for 5-10 minutes, until cool enough to handle. Leave the oven on at gas mark 4.
  5. Once the biscotti is cool enough to handle, slice into it diagonally with a serrated knife, to create pieces1-2cm thick. Put those pieces back onto the baking tray and bake for a further 25-30 minutes, until crispy and golden brown all over.
  6. Allow the biscotti to cool on a wire rack before tucking in!

Happy Thoughts


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