Cranberry and Orange Biscotti

Here's a Christmassy twist on Biscotti - Cranberry and Orange Biscotti. They are very easy to make but look impressive enough to give away as home made Christmas gifts in cellophane bags. Drizzle with a little dark chocolate to make them extra special.

Cranberry and Orange Biscotti.jpg

Cranberry and Orange Biscotti: Makes 20 - 24 biscuits

  • Time:  15 mins+ 40 mins baking
  • Cost:  7p per serving*
  • Calories:  73 per serving*

*Based on 22 servings without dark chocolate

  • 2 medium eggs
  • 100g caster sugar
  • 250g plain flour
  • 1/2 teaspoon bicarbonate of soda
  • Zest of 1 orange
  • 50g dried cranberries
  • 1 teaspoon cinnamon
  • 40g dark chocolate for drizzling (optional)
  1. Pre-heat the oven to 180 C / 160 fan / gas mark 4.
  2. Line a large baking sheet with baking paper.
  3. Whisk the eggs and sugar in a large bowl until light and fluffy. 
  4. Add the flour, bicarbonate of soda, orange zest and cranberries.
  5. Mix everything together to make a soft dough. If it's a little sticky then add a little more flour.
  6. Tip the biscotti dough onto a lightly floured surface and shape into a rough rectangle shape approximately 25cm x 10cm in size, and 3cm thick. Pop onto the baking sheet and bake for 30 minutes until lightly browned on top.
  7. Remove from the oven and reduce the temperature of the oven to 160 C / 140 fan / gas mark 3.
  8. Slide the part-baked biscotti onto a chopping board and cut into 20 - 24 slices approximately 1cm thick. Return to the baking sheet, cut-sides up and bake for around 10 minutes until crisp. Cool on a wire rack.
  9. To make the chocolate topping: Put the chocolate into the corner of a food bag and put the corner of the food bag into a mug of very hot water to melt it. Take it out and give the chocolate a squish every minute or so to help it melt. Snip the corner of the food bag to make a little piping bag and use it to drizzle the chocolate over one side of the biscotti. Leave to harden.