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Recipes

Fresh Cranberry and Chestnut Biscotti

Fresh Cranberry and chestnut Biscotti

Method

Preheat oven to 200c and line one large baking tray with parchment paper.

Place the eggs and sugar into a bowl and whisk until light and fluffy.

Sieve together, flour, bicarbonate of soda, baking powder and salt.

Put all dry ingredients into the egg mix along with the chestnuts and cranberries and mix carefully together until incorporated.

Leave the dough to rest in the fridge for approximately one hour; it will be a bit soft and sticky at this stage.

Turn out onto a floured work surface and divide into two even logs 28cm long x 5cm wide

Place onto the baking tray leaving a generous gap in between. Brush with the other egg.

Bake in the oven for 20- 25 minutes, check by inserting a skewer and if it comes out clean then itā€™s cooked.

Leave to cool on a wire rack and reduce oven to 170oc.

When cool cut logs into 1 cm thick slices and place onto a baking tray. Bake in the oven for 15-20 mins till golden brown turning halfway through.

Leave to cool before serving and dust with icing sugar.