Ingredients
- 3½ oz (100 g) plain flour, plus extra for dusting
- 3½ oz (100 g) caster sugar
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 oz (80 g) white chocolate, chopped
- 2 oz (50 g) dried cranberries, roughly chopped
- 2 oz (50 g) candied orange peel, roughly chopped
- 1 egg, beaten
How to Make It
- Preheat the oven to 160°C (320°F), Gas mark 3.
- Sift together the flour, sugar, baking powder and spices into a large bowl. Add the chocolate, cranberries and candied orange and mix well, then mix in the beaten egg to form a soft dough. Flour your hands, then turn the dough out onto a lightly floured work surface and form into a sausage about 30 cm (12 in) long and 3 cm (1¼in) in diameter.
- Place on a baking tray and bake for about 25 minutes until browned and just set, then remove and allow to cool on a wire rack for 5 minutes.
- Cut into slices about 5 mm (¼in) thick, then lay flat on the tray and bake for a further 10 minutes.
- Turn all the biscotti over on the tray, return to the oven and continue to bake for 10 minutes more. They should be a light golden colour on both cut sides. Cool on a wire rack, then transfer to an airtight container where they will keep for up to two weeks.
