About this recipe:A festive biscotti recipe that's nice to make round the festive season. They keep a long time and are even better dipped in melted plain chocolate.
150g caster sugar
1 tablespoon orange zest
2 tablespoons orange liqueur
280g plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
30g chopped dried cranberries
110g toasted and chopped almonds
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4.
In a medium bowl, cream together the butter and sugar. Beat in egg. Stir in the orange zest and orange liqueur. Sift together the flour, baking powder, salt and cinnamon, stir into the creamed mixture, then stir in the almonds and dried cranberries.
On a lightly floured surface, divide the dough in half. Roll each half into a log about 4cm wide and 25cm long. Set the rolls lengthways on a baking tray at least 7.5cm apart, and flatten slightly.
Bake for 20 to 25 minutes in the preheated oven, until firm to the touch and slightly brown on the top.
Cool for 10 to 15 minutes, then slice each log crossways, at a diagonal, into 1cm wide slices. Lay them cut side down on the baking tray and return to the oven for 10 minutes, turn them over and bake for 10 more minutes. Cool on wire racks, store in an airtight container. These keep for over a month.