So, the 1st of December is upon us. The start of the season for giving is here. What better way to start the festivities than embarking on a super easy, but no less satisfying bake than biscotti. These Cranberry, White Chocolate and Orange Biscotti make a wonderful homemade gift for friends, family or a host.
Usually synonymous with nuts, this nut free version is still gloriously crisp and crunchy thanks to the white chocolate which slightly caramelizes and hardens. The dried cranberries, or ‘craisins’ which I have used as they are a firm favourite in our house (soaked in pomegranate juice, they are gloriously sweet), along with the orange zest, offer seasonal but fresh flavours.
This bake comes together very easily and is fun for children to get involved with. However, an adult needs to slice the part-baked biscotti log with a sharp knife.
Bag up for a gift, or store in an airtight container for up to a month. A great, bake-ahead biscuit to be enjoyed and shared with hot drinks.
These are so very good. This is the third batch I made before I got around to photographing them…
- 160g caster sugar
- 2 medium eggs (See Note*)
- 1 teaspoon vanilla extract/paste
- 210g plain flour (See Note*)
- 100g dried cranberries, or 'craisins'
- 100g white chocolate, chopped into chunks
- Zest of 1 orange
- Line a large baking tray with baking parchment and preheat the oven to 180 degrees C, or Gas Mark 4.
- In the bowl of a freestanding mixer, beat together the sugar and eggs for a few minutes until the mixture becomes very light and pale in colour. Add the vanilla extract/paste and orange zest and mix further.
- Slowly add the flour until the mixture is well combined. Add the cranberries, or craisins, and the white chocolate, using a large spoon mix until equally distributed in the mixture.
- Divide the mixture in two and shape each half into equal sized logs, approximately 15cm long. Lay on the prepared baking tray and flatten a little with your hand.
- Bake for 20 minutes, rotating the tray half way through the bake. Remove from the oven and allow to cool completely.
- When the logs are completely cool, adjust the oven temperature to 120 degrees C, or Gas Mark 1/2. Cut the logs into slices, no larger than 1cm (I like to cut mine quite thinly). Lay them out on the tray and bake for about 30 minutes, turning the biscotti half way through the bake.
- Transfer to a wire rack and allow to cool completely. Store in an airtight container.
* This recipe uses medium sized eggs. If you only have large eggs to hand please increase the plain flour quantity by 30-40g, enough for the mixture to come together to be shaped into 'logs'.
Source: Adapted from Bill Granger’s ‘Feed Me Now!’