Festive Biscotti

From Sarah Miller

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 140°C (120°C fan-forced).

Step 2

In a large bowl, beat the sugar and the two eggs together until pale and creamy. Add flour, baking powder, cranberries, chocolate and almonds, then mix well.

Step 3

Turn onto a floured surface and knead until firm, adding a little more flour if necessary.

Step 4

Divide dough in half and shape into logs. Place on a greased baking tray and brush with egg white.

Step 5

Bake logs for 40 minutes, then remove from the oven and allow to cool for 10 minutes. While warm, slice biscotti logs into 1cm thick slices and place in a single layer on the baking tray.

Step 6

Reduce the oven temperature to 80°C (60°C fan-forced) and return biscotti to the oven for 30 minutes to dry.

Step 7

Allow to cool and store in an airtight container.