Christmas recipe: Biscotti with chocolate and cranberries

Homemade biscotti makes a great gift. Here, The Weekly's Food Director Fran Abdallaoui shares her recipe.

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It’s beginning to feel a lot like Christmas!

With just over two weeks to go, chances are you’ve watched Love Actually (maybe twice!) and your mind is firmly fixed on festive food.

This year, The Australian Women’s Weekly has partnered with Ocean Spray® to bring you some mouth-watering recipes for you to cook and enjoy with the whole family this summer.

We’ve already served up a traditional turkey roast with Craisins® and pistachio stuffing recipe. Now, it’s time for something sweet in the shape of Christmas biscotti with cranberries. Cook up a bunch for after Christmas lunch or bake a batch for friends, teachers or neighbours — we guarantee they’ll go down a treat!

Hit play on the video above and to see how to make Fran Abdallaoui’s chocolate and cranberry-topped Christmas biscotti.

Christmas Biscotti with chocolate and Craisins®. Photography: Ben Hansen, Salt Studio

Makes about 40

INGREDIENTS

1 cup (220g) caster sugar
2 x 60g eggs
2 teaspoons orange zest
1 cup (150g) plain flour (plus extra to dust)
½ cup (75g) self-raising flour
¾ cup (60g) flaked almonds, roasted
3/4 cup (90g) Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries

To decorate

100g milk chocolate, melted
100g white chocolate, melted
1/3 cup (45g) Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries, chopped
Coloured sprinkles

METHOD

1. Preheat oven to 180°C. Grease and line one large oven tray with baking paper.

2. Whisk sugar, eggs and zest in a medium bowl until combined; stir in sifted flours, almonds and Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries.

3. Shape dough into one 26cm loaf on a floured surface to prevent sticking. Place on tray. Bake for 30 minutes until golden and crisp on the outside. Cool on tray.

4. Reduce oven temperature to 150°C.

5. Using a serrated knife, slice the loaf diagonally into 5mm slices. Place the slices in a single layer on oven trays lined with baking paper. Bake for 20 minutes, turning halfway through, or until the biscotti is dry and crisp. Cool on wire racks.

6. Melt white and milk chocolate separately and transfer to two small cups. Take half of the biscotti and, one by one, dip one end of the biscotti into white chocolate; tap off excess. Place biscotti on baking-paper-lined trays. Sprinkle with chopped Craisins® and sprinkles.

7. Repeat with the remaining half of biscotti using milk chocolate. Stand at room temperature until chocolate sets.