Cashew, Cranberry and Spice Biscotti

Twice-baked holiday biscuits featuring nutty cashews, tart cranberries, and warm spices, perfect for dunking into coffee or mulled wine.

Baking Vegetarian Dessert Christmas Biscuits

Estimated Nutrition

Calories

59.5

kcal / serving

1785 kcal total

Carbs

9.6g

per serving

288.6 g total

Fat

1.7g

per serving

51.2 g total

Protein

1.4g

per serving

42.5 g total

Cook Time

minutes

Serves

biscotti

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Self-Rising Flour

Plus extra for dusting

Soft Light Brown Sugar

tsp

Bicarbonate Soda

tsp

Baking Powder

tsp

Vanilla Extract

Or seeds from 1 vanilla pod

Dairy

piece

Egg

Free-range

Fruits

Dried Cranberries

GrainsCereals

100

Wholemeal Flour

NutsSeeds

Cashew Nut

Raw, unsalted, roughly chopped

tsp

Ground Cinnamon

tsp

Mixed Spice

pinch

Salt

Method

Bake for 30 minutes until firm, then remove and cool slightly.

Cut the log into thirty 1cm thick slanted slices using a serrated knife.

Press the log down gently until it is 1.5cm high.

Lay slices flat on the tray and bake for 40 minutes, turning halfway through, then cool completely.

Preheat the oven to 170°C and line a baking tray with parchment.

Roll dough on a floured surface into a 30cm long by 5cm wide log and transfer to the tray.

Mix flours, sugar, cranberries, cashews, bicarbonate of soda, baking powder, spices, and salt in a bowl.

Create a well in the center, add eggs and vanilla, and mix by hand to form a dough.