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
- Preheat the oven to gas mark 4 (around 170 degrees) and line a baking sheet with greaseproof paper.
- 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.
- 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!
- 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.
- 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.
- Allow the biscotti to cool on a wire rack before tucking in!