Cranberry and orange biscotti
1 cup(s), (150g)
1 tsp, finely grated
⅓ cup(s), (40g)
⅓ cup(s), (45g)
- Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper.
- Using electric beaters, beat sugar and egg in a small bowl for 2–3 minutes or until thick and creamy. Gently fold in flour until just combined. Fold in rind, macadamias and cranberries.
- Place mixture on a lightly floured surface and shape into a 20cm-long log. Place log on prepared tray and flatten slightly until 4cm thick. Bake for 20 minutes or until firm. Cool.
- Reduce oven to 140°C or 120°C fan-forced. Using a serrated knife, cut log into 1cm-thick slices. Place slices, in a single layer, on tray and bake, turning halfway through cooking, for 15–20 minutes or until crisp and golden. Transfer biscotti to wire racks to cool. Serve.