Cranberry and hazelnut biscotti always signify Christmas time to me. Now I’ve started to make biscotti myself, I feel compelled to try lots of different fruit and nut combinations, but the traditional ones always win.
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Biscotti are a fairly new departure for me. I first made them a year or so ago, and was blown away by how good they taste. I also like making them a little less crunchy than the ones you buy. That’s easily done by cutting down the cooking time (or making the biscotti bigger).
I’ve also tried making these Cranberry and Hazelnut Biscotti with gluten-free flour, as a present for a friend with coeliac disease. They work very well, although the texture is a bit softer. The flour I prefer to use is from Dove’s Farm and is well worth buying in bulk if you have friends and family who are coeliac (as I now have).
However you make them, biscotti are a great idea for a Christmas gift. And if you need to make something for a bake sale at this time of year, biscotti are always a good bet. They look very professional in a pretty bag. Not many people make them, so it’s easy to impress.
- Magic Liner or a silicone baking mat – both reduce the washing up as they go into the dishwasher. You don’t have to grease them either as they’re totally non-stick. I’ve just bought some silicone baking mats that I saw recommended. You use them over a baking sheet to keep the mess down and you can roll biscuits out on it as it’s non-stick. You can use, as I often do, magic liner, which I have cut to fit most of my traybake tins and roasting tins. Both go in the dishwasher to clean, although all I just washed off the baking mats in the sink. Anything to reduce the domestic load!
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Cranberry and hazelnut biscotti are perfect with a cup of tea or coffee and they aren’t overly sweet. Biscotti are easy to make and will keep for at least a couple of weeks.
You will need:
- 2 baking sheets
- Non-stick liners for the baking sheets or baking parchment
- 100g dried cranberries
- 125g whole hazelnuts
- 300g plain flour
- 1 teaspoon (5ml) baking powder
- 1/2 teaspoon (2.5ml) salt
- 240g caster sugar
- 3 large eggs
- 1 teaspoon (5ml) vanilla essence
- Line 2 baking sheets with a liner or baking parchment
- Set the oven to 180°C fan, gas mark 6
- Chop the cranberries into manageable pieces – 2 or 3
- Easiest with kitchen scissors
- Chop the hazelnuts into similar sized pieces
- Use a very sharp knife
- Chop them in small batches, – about a quarter at a time to avoid them scattering around the kitchen.
- Break the eggs into a small mixing bowl. Add the vanilla essence and mix
- Weigh all the dry ingredients into a large mixing bowl (flour, baking powder, salt, sugar)
TO MAKE THE BISCOTTI:
- Stir the dry ingredients until they are thoroughly mixed
- Add the cranberries and hazelnuts to the dry ingredients and stir to combine
- Add the eggs to the mixture and mix thoroughly. Use a spoon and then your hands
- Divide the dough in two and roll each into a log shape 25cm long by about 5 cm high
- Cook for 30 minutes until light brown
- Remove from the oven and leave for 5 minutes to slightly harden
- Leave the oven on
- Slide the biscotti loaf onto a chopping board and cut into 1 cm slices
- Mind your fingers – the loaf is hot
- Put the slices back on the baking sheet
- Cook for 10 more minutes
- Turn the biscotti over and cook for a further 5 minutes until golden brown
- You may need a few extra minutes, depending on size and especially if you like your biscotti very crunchy
- Turn the biscotti onto a wire cooling rack
Storage: Biscotti will keep for at least a couple of weeks in an airtight container. (I often keep them for a month.) They don’t need to be refrigerated.
- Category: Teatime
- Method: Bake
- Cuisine: Italian
Keywords: Italian biscuits, easy, biscotti