Festive Biscotti

clock 20 minutes + 1 hour 10 minutes bowl Serves 24


  • 1 cup sugar
  • 2 eggs
  • 2 cups plain flour plus extra for kneading
  • 1/2 tsp baking powder
  • 1/2 cup dried cranberries
  • 1/4 cup chocolate bits
  • 1/2 cup toasted almonds, chopped
  • Butter, for greasing
  • 1 extra egg white, lightly beaten
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  • 1. Preheat oven to 140°C (120°C fan-forced).

  • 2. In a large bowl, beat the sugar and the two eggs together until pale and creamy. Add flour, baking powder, cranberries, chocolate and almonds, then mix well.

  • 3. Turn onto a floured surface and knead until firm, adding a little more flour if necessary. Divide dough in half and shape into logs. Place on a greased baking tray and brush with egg white.

  • 4. Bake logs for 40 minutes, then remove from the oven and allow to cool for 10 minutes. While warm, slice biscotti logs into 1cm thick slices and place in a single layer on the baking tray.

  • 5. Reduce the oven temperature to 80°C (60°C fan-forced) and return biscotti to the oven for 30 minutes to dry.

  • 6. Allow to cool and store in an airtight container.

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