Cranberry and chocolate biscotti - recipe

Ingredients

Recipe , Chocolate , Cranberry , Biscotti

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1

Set the oven to 180°C (160°C fan, gas mark 4). Line 2 baking trays with baking paper.
2
Place the flour, cocoa powder, sugar and baking powder in a mixing bowl and mix together.

For this step you'll need:
- 250g Self-raising white flour
- 25g Cocoa powder
- 150g Unrefined golden caster sugar
- 1tsp Baking powder
3
Stir in the eggs and sherry, then the cranberries and nuts and mix well until the mixture begins to come together.

For this step you'll need:
- 2 Egg(s) (free range)
- 2 tbsp Sherry
- 100g Cranberries (dried)
- 100g Almonds (whole) roughly chopped
4

Using your hands lightly knead the dough, then turn out onto a lightly floured work surface and shape into 2 long fat logs.
5

Place the logs onto a baking tray, with a little room for them to spread and bake for 35 mins.
6

Remove the biscotti logs from the oven and leave to cool for 15 minutes until they are cool enough to slice.
7

Reduce the oven to 150°C (130°C fan, gas mark 3). Cut the logs into 1cm thick slices and arrange on the baking trays, with the cut surface upwards. Bake for a further 20 minutes to dry them out. Leave to cool then store in a cake tin for up to 1 month.