ALMOND AND CRANBERRY BISCOTTI

Ingredients :
(Recipe adapted from here)

For the biscotti base
(I made half the recipe)

250g Plain Flour or Biscuit Flour (I used plain flour)
½ teaspoon Baking powder
220g Caster Sugar (I reduced to 50g)
3  Eggs, lightly beaten
200g Pistachios, chopped (I used almond nuts)
125g Dried Cranberries, chopped
Zest of 1 lemon
1 teaspoon vanilla extract

1. Preheat the oven to 160C Degrees
2. Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough.
3. Add the chopped pistachio and cranberry lemon zest and vanilla extract
4. Knead the mixture gently and then separate and roll into two logs.
5. Place on a lined baking tray and bake for 25 minutes in the preheated oven.
6. Cool slightly and cut into 1-2cm thick slices.
7. Reduce the heat of the oven to 150C return to the tray to the oven and bake for another 10-15 minutes, turn each biscotti over and continue to bake for another 10-15 minutes until golden-brown.
8. Serve the hot chocolate sauce in a cup with the biscotti on the side to dunk in.

*Note: The biscotti batter may look a little wet. To shape the batter wet your hands a little to stop the dough from sticking and shape in a log.

This recipe was inspired by Paul Hollywood