Macadamia & Cranberry Biscotti

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Day 26 – Cook, Craft, Create: December 2012

For day 26 of Cook, Craft, Create: December: 2012 I’m sharing a recipe for Macadamia and Cranberry Biscotti.

Macadamia & Cranberry Biscotti
Author: The Purple Pumpkin Blog
Prep time: 10 mins
Cook time: 70 mins
Total time: 1 hour 20 mins
Serves: 24
  • 300g (10oz) plain flour
  • 200g (7oz) caster sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 eggs
  • 2 tsp vanilla extract
  • 150g (5oz) macadamia nuts and dried cranberry mix
  1. Pre-heat the oven to 150C/300F/Gas 2.
  2. Grease two baking sheets.
  3. Mix the flour, caster sugar, baking powder and salt in a bowl
  4. In another bowl, whisk the eggs and vanilla together
  5. Stir the wet ingredients into the dry ingredients, then add the macadamia nuts and cranberries
  6. Bring everything together into a sticky dough
  7. Divide the dough in half and form into a flat sausage shape about 25cm (10″) long by 5cm (2″) wide
  8. Bake in the oven for 35-40 minutes until pale golden – the dough will spread a little
  9. Remove from the oven and slide onto a chopping board and immediately slice into thin pieces about 1cm (½”) wide.
  10. Lay the slices back onto the baking sheet and bake for a further 10-15 mins, before turning over and baking for another 10-15 minutes.
  11. Remove from the oven and allow to cool on a wire rack
  12. Store in an airtight container – the biscotti will keep for a couple of weeks

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