This recipe was a request after Alex found it over on the Tate and Lyle website. You can find it here if you want to follow it to the letter as I have adapted it a bit – I changed the hazelnuts for almonds as that’s what I had in my cupboard and I used white Light at Heart instead of brown although there were no ill effects for either of these changes! Biscotti basically means ‘baked twice’ and that’s exactly what you do!
So first you need sift the baking powder and flour in a bowl.
Add the rest of the ingredients to the flour and bring it together with your hands. You could use a spoon if you wanted but it’s nice to get your hands stuck in!
Eventually a soft dough will form that should look something like this:
Tip the dough onto a floured work surface and knead for at least 2-3 minutes. I think I did it for about 6 minutes, just to be sure! Roll out into a log shape and flatten slightly then place on a baking sheet. Bake for 20-25 minutes until brown in colour.
Cut into slices about 1.5cm and at a diagonal angle to get some good size slices.
Pop the slices back onto the baking sheet and bake for another 5-10 minutes, turning over once so that it can brown on both sides.
Oooh yummy, look at them! Pop the slices onto a wire rack to cool and them eat all at once! I suppose you could eat them over a few days if you wanted although I have no idea why you would (or could!) save them.
Studded with cranberries, they definitely look pretty impressive. I’m pleased with myself for a first attempt and I will definitely be making these again. I’m already thinking of lots of different flavour combinations in my head and chocolate is figuring pretty highly!
And there you have it! Almond and cranberry biscotti, an appropriate snack and treat for a half Italian husband. For reference, the picture below is the brand of sugar that I used for this recipe. This is how Alex found the recipe in the first place, by checking out the website and stumbling across it. It’s got a texture/consistency just like normal granulated sugar but you only need to use half the amount.
If you don’t have this sugar or don’t want to get it you can use normal light muscovado sugar, just double the amount.
Here’s a list of ingredients and method for those that prefer 🙂 I did make 13 slices (even though only 10 are pictured above, Alex and I couldn’t help ourselves!)
- 40g Tate and Lyle light at heart, white
- 175g plain flour
- 1/4 tsp baking powder
- 2 eggs, beaten
- 1 tsp almond extract
- 60g dried cranberries
- 60g flaked almonds
- Preheat the oven to 180º and line a baking sheet with greaseproof paper.
- Sift the flour and baking powder together into a bowl.
- Add the sugar, eggs, cranberries, almonds and almond extract and start to work together to form a dough with your hands.
- Knead the dough well on a floured work surface for at least 2-3 minutes.
- Roll the dough with your hands into a long sausage shape then pat and flatten slightly.
- Bake for 20-25 minutes until a golden brown colour and it feels firm when pressed.
- Allow to cool for 10 minutes on a wire rack then slice the log into slices about a cm and a half thick. Try to cut on a diagonal if possible.
- Bake again for another 5-10 minutes until golden throughout, turning over once so each side browns evenly.
- Allow to cool completely on a wire rack before serving.