Monday, December 21, 2009

Cranberry & Almond Biscotti

This recipe is from 'Better Homes & Gardens, Christmas 2009'

Makes about 60 pieces

2 eggwhites
1/4 cup caster sugar
1 Tbsp honey
3/4 cup plain flour
1/2 cup unblanched almonds
1/2 cup dried cranbrerries
200g white chocolate melts, melted
small silver cachous to decorate

1. Preheat oven to 180 degrees celsius.
Grease & line 26 x 8 cm tin with baking paper.
Line two large baking trays with baking paper. Using electric beater, beat eggshites, caster sugar and honey until sugar is dissolved and mixture is thick.
2. Sift flour over egg mixture, add almonds and cranberries and beat until well combined. Spoon mixture into prepared tin and smooth top. Bake bread for 30 mins or until light golden. Cool in tin. when completely cold, remove bread from tin. Reduce oven to 160 degrees celsius.
3. Using serrated knife thinkly slice bread. Arrange on prepared trays and bake for 15 minutes or until crisp. Cool.
4. Line a tray iwth baking paper. Dip end of each bread slice in melted chocolate, sprinkle with cachous, put on prepared tray and stand for 30 minutes or until chocolate is set.



Julze said...

Wow...I was planning on make cranberry and almond biscotti for our Christmas breakfast! Now I don't even have to go looking for the recipe!

Merry Christmas Lara!

Mel said...

Very different method than the ones I've come across (and believe me I have literally made thousands of pieces of biscotti this year). I will have to try it