Cranberry & Chocolate Biscotti
Method
Step 1:
Set the oven to 180°C (160°C fan, gas mark 4). Line 2 baking trays with baking paper.
Step 2:
Place the flour, cocoa powder, sugar and baking powder in a mixing bowl and mix together.
Step 3:
Stir in the eggs and sherry, then the cranberries and nuts and mix well until the mixture begins to come together.
Step 4:
Using your hands lightly knead the dough, then turn out onto a lightly floured work surface and shape into 2 long fat logs.
Step 5:
Place the logs onto a baking tray, with a little room for them to spread and bake for 35 mins.
Step 6:
Remove the biscotti logs from the oven and leave to cool for 15 minutes until they are cool enough to slice.
Step 7:
Reduce the oven to 150°C (130°C fan, gas mark 3). Cut the logs into 1cm thick slices and arrange on the baking trays, with the cut surface upwards. Bake for a further 20 minutes to dry them out. Leave to cool then store in a cake tin for up to 1 month.
