Great with coffee any time of day
Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes
Makes approx 30 biscotti
- 250 g plain flour
- 250 g caster sugar
- 1/2 tsp baking powder
- zest of 2 oranges
- 2 eggs
- 200 g nuts (I use a mix of almonds and pistachios but any nuts work well)
- 150 g dried cranberries
Preheat the oven to 160 °C (140 °C fan). You will need two baking trays for this recipe. Prep the trays by covering with baking paper.
In a bowl, mix the plain flour, sugar, baking powder and zest of two oranges. Crack in two eggs and mix everything together with a wooden spoon. The mixture may look a little dry but keep going, the mixture will come together. To help, dispose with the wooden spoon and use your hands to work the mixture into a dough. (Two eggs will be enough but make sure to use medium or large eggs). Include the nuts and cranberries and incorporate into the dough using your hands. You don’t need to chop the nuts, they can go in whole.
Turn the dough out onto a floured surface. Roughly divide into half. Roll into two cylinders that are around 25 cm long. Place on the prepared baking trays and bake for 40-45 minutes. You may need more or less time depending on your oven. Keep an eye on the biscotti when baking for the first time- what you are looking for, is a light brown biscotti that will not yield easily when pressed.
When ready, remove from the oven and cool. Use a sharp knife to cut the biscotti. I find a bread knife works well but try not to use a ‘sawing’ action. (If the biscotti is sticky and difficult to cut, place back in the oven for a bit longer). Cut into biscuits that are 1- 1.5 cm. Place back on the baking trays and return to the oven for 25- 30 minutes (turning after 10 minutes).
Biscotti will store well in an airtight container for a couple of weeks.