FESTIVE BISCOTTI

Heat your oven to 140C and line a baking tray with parchment.

In a bowl mix together the flour, sugar and baking powder.

Next, stir in the beaten eggs, bit by bit, until you get a firm dough (it shouldn’t be a wet

dough.) Mix in the pistachios, cranberries and orange zest with your hands until fully incorporated.

Turn the biscotti dough out onto a floured surface, knead for a minute or so, and divide into 2 pieces.

Roll out each piece into a long log, approx 3-4cm diameter.

Now place both logs onto the parchment (keeping space between them because the mixture will spread out) and bake for 30-35 mins.

Take them out of the oven and leave to cool for 10 mins.

Then cut, on the diagonal, into 2cm thick slices.

Flip on their cut side and cook for another 20-30 mins, turning half way through.

Remove from the oven and leave to cool thoroughly. Then dip half into melted white chocolate.

Place back onto the parchment to set.

Wrap up, and place as beautiful presents on your Christmas table.

 

See more of Claire Fyfe’s Recipes and food writing on her Instagram @Clairefyfecooks

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