Biscotti- with white chocolate and cranberries

Recipe's preparation

Biscotti with white chocolate and cranberries

BISCOTTI WITH WHITE CHOCOLATE AND CRANBERRIES

These crisp and crunchy Tuscan biscuits are the just the thing to dip into a pretty little glass of sweet dessert wine, Frangelico  or your favourite coffee – espresso, cappuccino or latte.

 250g plain flour                                   250g raw sugar

1 tsp baking powder                            pinch salt

1tsp vanilla extract                              1 tsp Frangelico or Nocello   

2 large eggs                                       60g whole almonds, skin on

50g white chocolate                             50g dried cranberries

 Heat oven to 180C

Chop chocolate 3 seconds on speed 8, set aside.

Mill sugar 3 seconds on speed 9.

Add flour, baking powder, salt, vanilla, liqueur and eggs, mix 10 seconds on speed 6 (closed lid), then 30 seconds on interval speed.

 Turn out on to floured Thermomat or board and pat out with floured hands to a flat, large free-range pizza shape.  Scatter with almonds, chocolate, and cranberries, then gather up into a ball again, pushing and pummelling dough into shape.  Divide in to three pieces and pat each out into a neat log shape about 5cm wide.

 Place on baking tray lined with baking paper and bake for 30 mins until lightly coloured and firm.  Remove from oven and cool 10 minutes.  Reduce oven to 140C.  Cut each log into 1cm slices and lie them cut-side down on the tray.  Bake for 15 mins then turn off oven and leave for 10 minutes or until biscuits feel dry.

 I have also made these with dark chocolate and crystallised ginger.