Biscotti make a wonderful edible Christmas gift. These Italian biscuits are filled with festive flavours of white chocolate, orange zest and cranberries then baked until crunchy, so they’re perfect for dunking in tea or coffee.
200g Mornflake Organic Superfast Oats
200g ground almonds
170g gluten free plain flour
Zest of 1 orange
70g white chocolate, roughly chopped
80g dried cranberries
220g light brown soft sugar
1 tsp baking powder
3 large eggs, whisked
Pinch of salt
Pre-heat the oven to 180°C fan and line a large baking tray with baking paper.
Add the oats, ground almonds, flour, sugar, baking powder, salt and orange zest to a food processor. Pulse to combine, then add the whisked eggs to form a dough. Add the dried cranberries and roughly chopped white chocolate – lightly pulse to retain small pieces of white chocolate and cranberries.
Flour the worktop and turn out the dough (if the dough is a little sticky, sprinkle more flour onto the dough and worktop).
Shape the dough into a large log and cut into 4 equal pieces. Then roll each of the 4 pieces into a log shape about 15cm long x 8cm wide and 4cm deep. Gently squeeze the ends to a 45 angle.
Lift each log onto the lined baking tray, place in the centre of the oven and bake for 18 minutes. The biscotti will crack on the top slight and turn a light golden colour.
Remove from the oven and place on a cooling rack to cool for at least 20-25 minutes.
Once cool use a very sharp or serrated knife to cut each of the 4 logs into roughly 2cm diagonal biscotti. Place the biscotti slices back onto the baking tray and cook for a further 10 minutes.
Remove from the oven and transfer to a wire cooling rack to cool completely.
Store in an airtight container and eat within 1 week.