Lemon, White Chocolate and Cranberry Biscotti
My best bake to date was the Cranberry, Almond and White Chocolate Cookies and these biscuits are a slight twist on that recipe. “Biscotti” means twice baked and that is exactly what they are, leaving a crisp and light biscuit. The flavour of these biscotti is amazing, but then anything with dried cranberries in has got to be good right?
This recipe makes roughly 15 biscotti.
Ingredients: (Ounce to Gram Conversion Chart)
1tsp Vanilla Extract
3 Lemons (zest and juice)
11oz Plain Flour
5oz Caster Sugar
1tsp Baking Powder
½ tsp Salt
3oz Dried Cranberries
4oz White Chocolate (chopped into rough chunks)
5oz Icing Sugar
Line a baking tray with grease-proof paper, using a bit of butter to “glue” the paper down.
Pre-heat the oven to 150oC (300oF, Gas Mark 2).
In a large mixing bowl, place the eggs, vanilla, zest of the three lemons and the juice from one of the lemons. Whisk with an electric whisk until pale and double in volume.
In a separate bowl, mix the flour, sugar, baking powder and salt. Sieve into the egg mixture. Add the cranberries and chocolate. Gently stir together with a wooden spoon (if you stir too fast, you will knock the air out of the egg making the whisking stage a waste of your precious time).
Ease the mixture out onto the prepared baking tray and shape into a rough “log” shape in the middle of the tray.
Bake in the oven for 40 minutes. The log will spread out a bit and flatten before the outside sets.
Take out of the oven and allow to cool.
Prepare two more baking trays with grease-proof paper.
Diagonally slice the log from one end to the other to produce the individual biscuits, cutting the bigger slices into two.
Transfer the slices to the prepared trays, cut sides facing up, and bake for 5 minutes. Turn the biscuits over and bake for another 5 minutes.
Take the biscuits out of the oven and allow to cool completely.
In a small bowl, sieve the icing sugar and add the juice from the remaining two lemons. Stir until a very runny paste is formed.
Drizzle the paste over the cooled biscotti and allow to set before eating.
I only baked the log for 30 minutes and the middle was a bit soft as a result, making it difficult to cut, so it definitely needs 40 minutes; just watch that the edges don’t burn. I also used too many cranberries and chocolate chunks which affected the structure of the biscotti, but they still taste amazing and that’s all that matters.