Photo of Cranberry and orange biscotti by WW

Cranberry and orange biscotti

3
3
3
SmartPoints® value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
20
Difficulty
Moderate
Biscotti is the perfect accompaniment to a warm cup of tea or coffee

Ingredients

caster sugar

cup(s)

egg(s)

1 medium

plain flour

1 cup(s), (150g)

orange rind

1 tsp, finely grated

raw macadamias

cup(s), (40g)

dried cranberries

cup(s), (45g)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper.
  2. 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.
  3. 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.
  4. 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.

Notes

TIP: You can store this biscotti in an airtight container for up to 2 weeks.

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