Cranberry, Walnut & Almond Biscotti

Ingredients

1 ¾ cups Cinderella Almond Meal  

1 cup plain flour

¾ cup sugar

¾ cup Cinderella Walnuts, roughly chopped, plus extra to garnish

¾ cup Cinderella Cranberries, plus extra to garnish

1 tsp baking powder

¼ tsp salt

2 eggs

90g butter, melted and cooled

1 tsp vanilla extract

zest of 1 orange

150g dark chocolate (optional)

Method

1. Preheat your oven to 160°C fan bake. Line a baking tray with baking paper.
2. In a large bowl, whisk together the almond meal, flour, sugar, walnuts, cranberries, baking powder and salt.
3. In another bowl, whisk together the eggs, melted butter, vanilla and orange zest. Add the wet ingredients to the dry and mix until a soft, slightly sticky dough forms.
4. Turn the dough out onto a lightly floured surface. Gently shape into a smooth log about 30cm long and 10cm wide. Place onto the lined tray and flatten slightly so the top is even and smooth.
5. Bake for 35–45 minutes, until golden brown and firm to the touch. Cool for at least 15 minutes.
6. Using a large serrated knife, slice into finger-width pieces (about 1.5cm thick) using a gentle sawing motion. Place cut-side up on the tray (you may need a second lined tray). Bake for 15 minutes, then turn and bake for another 8–10 minutes, until dry to the touch and lightly golden.
7. To finish, melt the dark chocolate in a small bowl and dip the end of each biscotti. Sprinkle with extra chopped walnuts and chopped cranberries before the chocolate sets, then leave to set completely.

Tip:

Store for up to 2 weeks in an airtight container.

Recipe by @chelseashinefoodcreative

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