Orange & Cranberry Biscotti

• Preheat the oven to 170c. line 2 large baking trays with baking parchment paper.
• Sieve the flour, baking powder and mixed spice together. Add the caster sugar, cranberries & orange zest and give it a stir.
• Whisk up the eggs and add it to the dry mix and stir with your hands or wooden spoon until it all comes together as a dough, then knead until smooth.
• Turn the dough out on to a floured surface and divide into 2 pieces.
• Roll each piece into a sausage shape approx. 30cm long and lightly flatten each piece so that it is approx. 3cm deep (it should look similar to a long ciabatta bread).
• Bake for approx. 25 minutes until it spreads, feels firm and takes on a light brown colour. Remove from the oven and cool completely until fully cold.
• Place on a wooden board and slice diagonally using a carving or bread knife (with teeth) at approx. 2cm wide. Place each slice flat back on the baking trays and bake for a further 15 minutes at 140c, then turn them over and back the under side for another 15 minutes at 140c until the biscotti are dry and crisp.
• Remove from the oven and allow to cool for 10 minutes before transferring to a cooling rack.
• Store in an airtight container for 1 month.

Notes

• These make the perfect foodie gifts, as soon as they are cool, place them in a tightly secured cellophane bag and secure with ribbon.
• These can also be dipped in chocolate or add pistachio for a contrasting colour.
• Enjoy dipped into your favourite coffee or hot chocolate.

• 300g plain flour
• 2 tsp baking powder
• 1 tsp mixed spice
• 250g caster sugar
• Jest of 1 orange
• 3 eggs
• 150g dried cranberries