Christmas Biscotti

Traditional Italian biscuits, perfect with after lunch / dinner coffee.

These can be made a few days in advance but must be

stored in an air tight container.

Ingredients:

• 310g/11oz plain flour or use Spelt flour
  
• 1 tspn powdered cinnamon
  
• Pinch of salt
  
• 225g/8oz caster sugar or coconut sugar
  
• 2 teaspoons baking powder
  
• 2 eggs, beaten
  
• 55g/2oz sultanas
  
• 55g/2oz cranberries
  
• 55g/2oz lightly toasted hazelnuts or pistachios (unsalted)
  
• 55g/2oz white chocolate
  
• Zest of 1 orange

AND THIS IS WHAT YOU DO…

1.    Pre-heat the oven to 180c/Fan 160c/Gas 4.  Line a baking sheet with silicone paper.

2.    Sift the flour, cinnamon and salt into a bowl, add the caster sugar and baking powder.  Gradually add the eggs to make a soft but not sticky dough.

3.    Add the fruit, nuts, white chocolate and orange zest and mix until well combined.

4.    Divide the dough into four pieces, lightly dust the work surface with flour and roll each piece to about 20cm/8” long and 3cm/1” in diameter.  Place each piece of dough on the baking sheet, 6cm/2½” apart.  Bake in the oven for 25-30 minutes.

5.    Remove from the oven and cut each biscotti on the angle into 1cm/¼” slices.  Place the biscuits back on to the baking sheet.  Reduce the oven temperature to 140c/Fan 120c/Gas 1 and return to the oven for a further 25-30 minutes or until golden brown.

6.    Transfer to a wire rack and allow to cool and harden.

7.     Using a sieve, lightly cover with icing sugar.