SS Cranberry and Almond Biscotti



1. Preheat oven to 160º C, Gas mark 3. Line a tray with baking parchment.

2. Combine dry ingredients in a bowl.

3. Whisk together eggs, egg whites and vanilla extract in a separate mixing bowl.

3. Add egg mixture to dry ingredients, mixing just until moist. Add dried cranberries and almonds.

4. Mix thoroughly.

5. On a floured surface, divide batter in half and pat each half into a log approximately 35cm (14 in) long and 4cm (2 in) thick. Place on a prepared baking tray and bake 30 minutes or until firm.

6. Once done, cool on a wire rack.

7. Reduce the oven temperature to 150º C, Gas mark 2. Cut biscotti into thin slices. Then place the cut biscotti on a baking tray and bake for an additional 20 minutes.

8. Let cool and store in a loosely covered container.



Prep time:

Cook time:

Serves: 5

  • 275g plain flour

  • 200g caster sugar

  • 1tsp baking powder

  • 1/2tsp bicarbonate of soda

  • 2 egg whites

  • 2 eggs

  • 1tbsp vanilla extract

  • 100 whole blanched almonds

  • 100g dried cranberries