In the mood of dunking again …. These twice-baked treats filled with dried fruit and nuts biscotti are perfect for dipping into a cup of hot coffee, cocoa, wine, or cold milk. They served as perfect giveaway Christmas cookies too.
A combination of cranberry and walnuts to immerse in Christmassy feel. Another variation tweaked from the recipe here
Cranberry Walnut Biscotti
50g caster sugar
150g plain flour
1/4 teaspoon baking powder
1 teaspoon vanilla extract
30g dried cranberry
30g walnuts lightly toasted and coarsely chopped
Preheat oven to 180°C. Position the rack in center of oven. *Note : The temperature of the oven may vary, do adjust accordingly.
Line a large baking tray with baking paper. Set aside.
Using an electric mixer, beat egg and caster sugar until thick and pale. Add in the vanilla extract continue beating till combined. Sift over flour and baking powder. Add walnut and cranberry. Stir to combine with a spatula.
Turn out onto a lightly floured surface. Knead lightly until smooth. Shape into a 20cm long log. Place on prepared tray and flatten slightly.
Bake for 30 minutes or until golden. Cool on tray for 15 minutes.
Reduce oven temperature to 140°C.
Gently transfer the log onto a cutting board. Using a serrated knife, slice log diagonally into 5mm-thick slices. I reused the baking paper. Place slices, in a single layer, on baking tray. Bake for 20 to 25 minutes, turning halfway through cooking, or until dry and crisp. Stand on tray for 5 minutes. Transfer to a wire rack to cool completely.
Can be stored in an airtight container for a week.
Wrapped them up and certainly they looked pretty as giveaway festive cookies. Enjoy !