These Cranberry and white chocolate biscotti has to be one of my firm favourites to bake around Christmas time. They are fab for the Christmas biscuit tin, for entertaining, or for just sitting down and enjoying with a cuppa – they taste amazing.
220g Caster Sugar
200g Plain Flour
50g Self Raising Flour
100g Grated White Chocolate
75g Dried Cranberries
In a bowl, whisk your eggs and then add to them the caster sugar. Whisk until well combined and fluffy.
Chop your cranberries in half and add to the eggs. Grate your white chocolate and pop that in also and mix to combine. Add in both flours and using your hands, combine everything until it forms a loose dough mixture. Turn out onto your work surface and begin to bring your dough mixture together until you have formed a ball.
Using a rolling pin, roll your dough into a long rectangle shape but make sure it still remains quite thick if you want big chunky biscotti. Then pop the dough onto a baking tray.
Bake at 180°C/350°F/Gas Mark 4 for 30 minutes. Once you have removed from the oven, leave on the baking tray to cool slightly for about 10-15 minutes. You will need to slice off your biscotti and you don’t want to burn yourself.
Reduce your oven temperature down to 150°C/300°F/Gas Mark 2.
Once the biscotti slab has cooled slightly, begin slicing the dough to form your biscotti. Once done, place the individual biscotti on their sides onto the baking sheet and bake for 15 minutes. Remove from the oven and turn the biscotti over to bake the other side for a further 15 minutes.
Remove from oven and transfer onto a wire rack to cool completely. Then enjoy with a cuppa, with friends, or pop them in a cellophane bag and give away as gifts. Enjoy!