Cranberry Chocolate Biscotti

• 份量: Makes: 9-12 biscotti
• 總時間: 38 minutes

食材

There’s nothing like a crunchy biscotti to go with your afternoon tea or coffee during the holidays! So perfect for gifting, sharing, or let’s be honest - enjoying all for yourself.

Pre-order my debut cookbook HEALTHY-ISH now!!

125g plain flour

50g ground almonds

60g coconut sugar

1 tsp cinnamon

1/2 tsp baking powder

2 medium eggs, plus 1 extra for egg wash

45g coconut oil, melted and cooled

1/2 tsp almond extract

15g flaked almonds

20g chocolate chips

30g dried cranberries

步驟

Preheat your oven to 160C.

In a mixing bowl, combine the flour, ground almonds, coconut sugar, cinnamon and baking powder. Add the eggs, coconut oil and almond extract, then mix until no streaks of flour remain.

Fold in the cranberries, flaked almonds and choc chips, ensuring they’re evenly distributed.

Transfer the dough to a lightly floured surface and knead gently until it comes together. If the dough feels sticky, sprinkle with a bit more flour.

Shape the dough into a long, thin rectangle (it will expand slightly as it bakes) and place it on a lined baking sheet.

Brush the dough with the egg wash, then bake for 25-30 mins.

Remove from the oven and let the log cool completely – patience is key here, as slicing while warm will cause it to crumble! Once cool, slice it into fingers, choosing your desired thickness.

Lay the slices flat on the same baking tray and bake for 10-12 mins, or until golden and firm, flipping them halfway through for even crunchiness.

For an optional (but highly recommended) finish, dip each biscotti in melted dark chocolate, then leave them to cool completely so they’re perfectly crisp.

ENJOY!