Orange, walnut and cranberry biscotti
1 cup(s), (220g)
1⅔ cup(s), (260g)
½ cup(s), (65g), chopped
55 g, (orange), finely chopped
⅓ cup(s), (50g), chopped
1 tbs, finely grated
- Preheat oven to 180°c. Lightly spray 2 baking trays with oil and line with baking paper.
- Whisk the sugar and eggs in a large bowl until combined. sift over the flour and baking powder. Add the cranberry, glacé orange, walnut and orange rind and stir to combine. Knead the dough on a lightly floured surface until smooth. Divide the dough in half and shape each half into a 30cm log. Place on prepared trays and flatten slightly.
- Bake for 35 minutes or until golden. cool on trays for 20 minutes. Reduce oven to 140°c. Using a serrated knife, slice the logs diagonally into 5mm slices, discarding the end pieces.
- Place the slices, in a single layer, on the prepared trays. Bake for 10 minutes. turn over each biscotti and bake a further 10 minutes or until dry and crisp. Stand for 5 minutes before transferring to a wire rack to cool.