Cranberry, Cashew and Spice Biscotti

cranberry cashew biscotti

Cranberry, Cashew and Spice Biscotti

Biscotti are one of my new favourite things. They are delicious, they keep well and I always think they look quite sophisticated for a biscuit, probably because they are Italian. Great for Christmas presents, too.

I had been looking for a recipe with a Christmas flavour so when my new Lorraine Pascale book, “A Lighter Way to Bake” turned up yesterday, I was really excited to find this recipe.

The only fat in them comes from the nuts and the eggs and because of that they go super crispy and crunchy. I think I could have baked mine for a few minutes less, and I will add a touch of ginger next time too, but if you want biscotti for dipping either in hot drinks or vin santo (when they are usually called cantuccini) these are perfect.

Recipe

Ingredients

100g wholemeal flour (I used spelt)

100g SR flour

75g light brown sugar

75g dried cranberries

75g raw, unsalted cashew nuts, chopped

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon mixed spice

2 eggs

1 teaspoon vanilla essence

Method

Set the oven to 170ºC and flour a baking tray or line it with baking parchment.

Put all the ingredients except the eggs and vanilla essence in a large bowl.

making biscotti

Ingredients at the ready

Mix the eggs and vanilla together and add to the dry ingredients. Mix well until it forms a dough.

Make the dough into a sausage shape and transfer to the baking sheet. Press it down gently.

biscotti

Ready to bake

Bake for 30 minutes, until firm and a knife inserted into the centre comes out clean.

biscotti

Baked once

Leave until cool enough to handle, transfer to a bread board and then carefully cut slightly slanted slices.

biscotti

Slice carefully

Once sliced, arrange the biscotti cut side up on the baking tray. Make sure you use baking parchment rather than flour to line the tray or your biscotti will have white floury patches…

biscotti

Ready for the second baking

Bake for 40 minutes, turning half way. They should be crisp and crunchy.

Allow the biscotti to cool completely.

cranberry biscotti

Cranberry, cashew and spice biscotti

Enjoy the crunch!



Categories: Baking, Biscuits and Cookies, Gifts, Recipes

Tags: , , , , , , , , , , , ,

15 replies

  1. I have not made biscotti in ages…yours look really wonderful!

  2. These would be great in the Christmas cookie tin or gift box, nice photo too!

  3. Biscotti are so fantastic and yours looks so tasty!

  4. They look really lovely! I love biscotti too and they keep very well for a long time. A perfect snack to have with a cup of coffee!

  5. I am a huge biscotti fan and shop bought ones are often very sweet. I will defiantly be trying these out. I was wondering Is a biscotti recipe fairly standard and easy to adapt as a standard cookie, in terms of varying nuts dried fruit, chocolate chips etc ? I also love the idea of ‘lighter’ way of baking.

  6. I also think your photos and captions of your blog entries are great, they have your own distinct style.

  7. Wow, great recipe, never new they will be so easy. I will try them for my Xmas gifts. Thanks.Marisa.xx

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