We’re feeling a little festive today after a fine forray into Edinburgh’s Christmas market. These cranberry and orange biscotti are great dipped into a good cup of coffee or even better, Mulled Wine. If you’re good we’ll even give you the recipe for our special toasty beverage tomorrow!
75g Blanched almonds
75g Macadamia nuts, roughly chopped
100g Dried cranberries
150g Mixed peel
250g Plain flour
250g Caster sugar
1 1/2 tsp Baking powder
2 Large eggs
1 Orange, juiced and zested
Mix the sugar, flour and baking powder together in a large bowl. Add all of the fruit and nuts except the orange juice. Beat the eggs and pour in bit by bit, you should get a dough that feels sticky to the fingers. If isn’t quite coming together add a little of the orange juice to bring it to the right texture.
Split the dough into three and form into sausages about 1.5in thick. Lay onto greased baking trays at least 10cm apart. For simplicity one per tray works for me! Squash the sausages down a little to flatten them then bake at Gas Mark 4/ 180’c for 20 minutes. Remove from the oven, which you need to turn down to Gas Mark 1/ 130’c, and allow to cool for 15 minutes to set before cutting into 1cm strips. Lay the newly cut strips out in the baking trays and put in the oven to bake for another 40 minutes, turning once.
Allow to cool and crisp up before munching storing in an air tight tub.