Cranberry and White Chocolate Biscotti

Because of their dry texture, biscotti are traditionally served with a drink such as coffee or wine, into which they can be dunked. I like to serve it with the white chocolate creme brulee (see recipe in blog) that I also love to eat!

Ingredients
2 eggs
3/4 cup sugar
1 tsp vanilla extract
1.5 cups flour (2 cups depending on the size of your eggs)
1 tsp baking powder
100g white chocolate, coarsely chopped
70g blanched almonds
100g dried cranberries

Method
1  Preheat oven to 175oC. Beat eggs, sugar and vanilla until pale and thick.
2  Add sifted flour and baking powder, chocolate, almonds and cranberries and fold together to form a sticky dough. Divide mixture into two and turn out onto a lined baking tray.
3  Using wet hands, shape dough into two flat logs about 7cm x 20cm. Bake 25-30mins until lightly browned and firm.
4  Reduce oven to 150oC. Allow logs to cool at least 15 minutes then cut into 1cm-thick slices. (I like to cut mine thicker than this). Place on lined trays and bake for 15-20 mins until dry and crisp, turning over halfway through cooking. Cool on wire racks. Makes up to 35.

You can create your own biscotti flavours from this recipe using different chocolate, dried fruit and nuts, rum essence, or finely grated zest of an orange.