Go nuts with this chocolate-coated cranberry and walnut biscotti recipe.
Preheat oven to 180°C.
Using the stand mixer, cream butter and caster sugar until light and fluffy. Add in eggs, one at a time.
Add in almond extract. Chop the walnuts into small pieces. Mix flour and baking powder.
Add the mixture into the mixing bowl and mix well. Mix in cranberries and walnuts.
Turn the dough onto a floured surface and shape two logs (2 inch in depth, 1 inch in height).
Egg brush the surface of the logs and sprinkle sugar on the surface.
Transfer the logs onto a tray with a sheet of baking paper.
Bake for 25 minutes, and - using the baking paper - transfer the logs onto a cooling rack.
Reduce the oven temperature to 150°C.
Cool the logs for 10 minutes.
Cut logs diagonally into ½ inch thick slices.
Place the slices in a baking tray with the non-cut sides on the tray.
Bake for 20 minutes until firm to touch.
Leave the slices on the cooling rack to cool
Grind/chop pine nuts, slivered pistachios and walnuts.
Melt the semi-sweet chocolate chips in the microwave in 20-second intervals.
Dip the biscotti into the chocolate.
Sprinkle chopped pistachios, walnuts, pine nuts and rose petals on the chocolate.
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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