ALMOND AND CRANBERRY BISCOTTI

ALMOND AND CRANBERRY  BISCOTTI

INGREDIENTS

1 egg

 1 egg yolk

2/3 cup caster sugar

½ teaspoon almond essence

1 1/3 cups plain flour

½ teaspoon baking powder

¼ cup almond kamels

¼ up dried cranberries

INSTRUCTIONS

1.    Preheat oven to 180-160 degree Celsius fan-forced. Line 2 large baking trays with baking paper. Using an electric mixer, beat egg, egg yolk, sugar and essence in a large bowl until pale and thick. Sift over flour and baking cranberries. Stir to combine.

2.    Turn dough out onto a lightly floured surface. Knead lightly until smooth. Divide dough in half. Shape each half into 20 cm long log. Place on trays/ Flatten slightly.

3.    Bake for 30 minutes or until golden swapping position of trays halfway through cooking. Cool on trays for 15 minutes. Reduce oven to 140-120 degree celsius fan-forced. Using a serrated knife , slice logs diagonally into 5 mm-thick slices. Discard ends.

4.    Place biscotti in a single layer, on baking trays. Bake for 20 to 25 minutes, turning halfway through cooking, or until dry and crisp. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

TO PREPARATION	30 MINUTES
INGREDIENTS	8
TO COOK	55 MINUTES
DIFICULTY	EASY

NUTRITIONS

ENERGY	141kj
FAT TOTAL	0.7g
CARBOHADRATE TOTAL	6.1g
PROTEIN	0.7g
SODIUM	6mg
FAT SATURATED	0.1kj
CARBOHADRATE SUGAR	0g
DIETARY FIBRE	0.2g
CHOLESTROL	7g

 Thank you. :)