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Cranberry Biscotti Bites

December 06, 2015 Trevor Stroud

Treat your friends and family with these mouth-watering biscuits, perfect with a steaming mug of hot chocolate, or packaged up as a little tasty gift (they keep for up to a month!)

What Does It Involve? 
Serving size: Makes about 72 biscuits
Baking time: 1 hour
Prep time: 15 minutes
Effort: Easy peasy!

What Cranberry Product Do I Need? -  Mixed Berries & Nuts

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What Ingredients Do I Need?
350g plain flour (plus extra for rolling)
2 tsp baking powder
2 tsp mixed spice
85g raisins
50g blanched almonds
250g golden caster sugar
3 eggs, beaten
Orange zest, coarsely grated, if you can
85g cranberries
50g shelled pistachios
50g Mixed Berries & Nuts?

What Do I Need To Do?
1. Heat your oven to 180C/fan 160C/Gas mark 4. Line two baking sheets with baking paper. Put the flour, baking powder, spice and sugar in a large bowl and stir well. Add in the eggs and orange zest until the mixture starts to get clumpy, then use your hands to bring the dough together - it’ll seem dry and first, but keep kneading until any floury patches have disappeared.

2. Next, turn the dough out on to a lightly floured, flat surface and divide it into four pieces. Lightly flour your hands and roll each of the four pieces into a sausage shape, about 30cm long. Place two on each tray, making sure there’s plenty of space between them. Bake for 25 to 30 minutes until the dough has risen, spread, and feels firm (don’t worry, it should still look pale). Remove it from the oven, transfer to a wire rack until cool enough to handle. Don’t turn your oven off instead, turn it down to 140C/fan 120C/Gas mark 1.

3. Use a bread knife to cut the baked dough into slices that are about 1cm thick on the diagonal, then lay them flat on the baking sheets. The biscuits can be cooled and frozen flat on the sheet at this point, then bagged and frozen for up to two months. Bake for another 15 minutes (20 minutes, if from frozen), turn over, then bake again for a further 15 minutes until dry and golden. Transfer to a wire rack to cool completely, then store in an airtight container for up to a month, or pack into boxes or bags if you’re planning to give them as a gift. Enjoy!


P.S. Don’t forget to send us pics of your biscotti beauties

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Huge thanks to bbcgoodfood.com/recipes for the inspiration

Trevor Stroud

    

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