Hazelnut and Cranberry Biscotti

Forget about your classic dunking biscuits, biscotti is all you’ll want from now on.

I’d say, Biscottis (or Cantucci) and coffee (or tea) are a match made in heaven! And they’re super easy to make.

The secret to the crunch is the double bake.

Plus, they’re also versatile and you can add almost anything to the base recipe. Nuts chocolate, dried fruits, spices …

So, get your creative hat on and get baking!

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Ingredients

For the base recipe

250g flour

1/2 tbs baking powder

250g sugar

3 eggs

Vanilla essence

1. Hazelnut and cranberry variation

200g blanched hazelnuts (chopped)

125g cranberries

2. Almond, chocolate and orange variation

35g blanched almonds (chopped)

25g dark chocolate chips

50g dark chocolate (melted)

1 orange zest

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Method

1. Preheat the oven to 160°C and line one baking tray with baking parchment.

2. In a bowl, mix together the flour, baking powder, sugar and vanilla essence (to taste).

3. Add the eggs, one at a time, and combine to make the base dough.

4. Variation 1 - add the hazelnuts and cranberries and knead until well combined.

5. Variation 2 - add the melted chocolate and mix until combined. Then add the almonds, chocolate chips and orange zest.

6. Divide the dough into two and roll it into logs. Place them on the baking tray.

7. Bake for 25 minutes and leave to cool for about 10 minutes.

8. Cut the logs into 2 cm thick slices and return to the oven for about 10 - 15 minutes until golden brown.

9. Let it cool completely on a wire rack.