Biscotti
Ingredients
Method- 170g Granulated Sugar
- 114g Butter (soft)
- 100g Eggs
- 15g Vanilla Extract
- 255g All-purpose Flour
- 30g deZaan Terra Rossa Cocoa Powder
- 6g Baking Powder
- 3g Salt
- 4g Fennel Seeds
- 2g Orange Zest
- 86g Dried Cranberries (chopped)
- 70g Macadamia Nuts
- 4g Cinnamon
- Cream the butter and granulated sugar until light and fluffy.
- Add in the eggs and vanilla extract. Mix to combine.
- Add in the remaining ingredients and mix until just combined. Do not over mix. 4. Line a sheet tray with parchment paper and spray the top.
- Mound the dough in the center of the tray. You can make it as thick or as narrow as you like. However, just make sure it is even from end to end for even baking. Alternatively, you can also bake these in a loaf pan for even sides.
- Brush the top with egg wash and sprinkle the top with sugar.
- Bake at 176°C/350°F for about 20-25 minutes. The loaf should be fully set in the center.
- Allow the loaf to cool. Wrap in plastic wrap while it is still warm. This will soften the exterior, making it easier to cut into slices.
- When completely cool, slice the loaf into 1.25cm/0.5in slices.
- Place the slices, cut side up on a parchment lined sheet tray. The slices can touch. Bake at 150°C/300°F for about 10 minutes until completely dry.
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