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.
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.
Ready to bake
Bake for 30 minutes, until firm and a knife inserted into the centre comes out clean.
Baked once
Leave until cool enough to handle, transfer to a bread board and then carefully cut slightly slanted slices.
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…
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, cashew and spice biscotti
Enjoy the crunch!
Share this:
Categories: Baking, Biscuits and Cookies, Dairy-Free Baking, Gifts, Recipes
lovinghomemade 
I have not made biscotti in ages…yours look really wonderful!
Thank you very much – think I will be making some more soon!
These would be great in the Christmas cookie tin or gift box, nice photo too!
Thanks very much!
Biscotti are so fantastic and yours looks so tasty!
Thanks!
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!
These really are super crunchy so tea or coffee is a necessity!
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.
Yes, you could easily switch different types of nuts, dried fruits or chocolate chips as the weights will be very similar
I also think your photos and captions of your blog entries are great, they have your own distinct style.
Thank you!
Wow, great recipe, never new they will be so easy. I will try them for my Xmas gifts. Thanks.Marisa.xx
They are definitely much easier than they seem!