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.
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
1 teaspoon vanilla essence
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.
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.
Bake for 30 minutes, until firm and a knife inserted into the centre comes out clean.
Leave until cool enough to handle, transfer to a bread board and then carefully cut slightly slanted slices.
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…
Bake for 40 minutes, turning half way. They should be crisp and crunchy.
Allow the biscotti to cool completely.
Enjoy the crunch!