Ideal for dunking in coffee.
For some reason I have always thought that biscotti were difficult to make – but these aren’t. They are delicious on their own but also are the perfect accompaniment to a good coffee or even crumbled over ice cream.
I love that these biscotti have the dual flavouring – cranberry at one end and then double choc at the other. Of course you can adapt that to suit your preference – the cranberry end could easily be changed to white choc chips instead 🙂
I got this recipe from the August 2017 issue of Super Food Ideas magazine.
Ingredients – makes about 18 big biscotti:
- 3/4 cup white sugar
- 2 eggs
- 1 cup plain (all purpose) flour
- 1 cup self raising flour
- 2 teaspoons vanilla extract
- 1/3 cup dried cranberries, finely chopped
- 1/3 cup dark chocolate chips
- 2 tbsp cocoa powder
- 2 teaspoons milk (any kind)
- Heat your oven to 180C/160C fan forced/350F. Line two baking trays with baking paper.
- Beat the sugar and eggs together until thick and creamy. This will take a few minutes when using an electric mixer.
- Fold in the flours and vanilla.
- Divide the dough in half. Fold the dried cranberries through one half of the dough.
- Add the dark choc chips, cocoa powder and milk to the other half of the dough and fold until combined.
- Shape each portion of dough into a 30cm/12 inch log then place the two logs side-by-side on one of the prepared baking trays and press them together.
- Bake for 35-40 minutes or until firm to the touch. Remove from the oven and set aside to cool on the tray for 20 minutes.
- Reduce the oven temperature to 150C/130C fan forced/300F.
- Using a serrated knife, cut the log into slices. The thickness of each slice is up to you – my biscotti were a little thicker than traditional but I liked them that way.
- Place the biscotti on the baking trays and bake for 12-15 minutes until crunchy but not golden.
- Remove from the oven and leave to cool on the trays.
- Serve and enjoy!