Cranberry and chocolate biscotti - recipe

Cranberry and chocolate biscotti

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  1. 1

    Set the oven to 180°C (160°C fan, gas mark 4). Line 2 baking trays with baking paper.

  2. 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. 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. 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. 5

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

  6. 6

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

  7. 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.

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