Chocolate dipped biscotti inspired by pistachio and cranberry nougat.
For the biscotti, mix the cranberries, nuts and amaretto together and set aside.
Wipe over the bowl and whisk attachment of a stand mixer with white vinegar. Add egg whites and whip until they begin to get foamy, add the sugar in quarter cup lots and whip until it comes to stiff, glossy peaks and all the sugar is dissolved.
Sift and gently fold in the flour in parts. Pour off any excess amaretto and fold in the fruit and nuts. Divide the batter into three lots and pat into the bottom of 3 lined loaf tins.
Bake for 40 minutes at 160°C or until the middle is firm. Cool for 15 minutes then slice thinly and lay on baking trays. Cook for another 20 minutes or until crisp through. Cool for a few minutes before dipping one of the long edges in orange chocolate.
For the orange chocolate, wash, dry then finely zest 3 oranges. Place the zest at the bottom of a glass or metal mixing bowl place chocolate on top and melt/attempt to temper the chocolate using a double boiler and bowl of ice to take the chocolate to 45°C, cool it to 27°C then maintain it at 30°C.
Nutritional analysis per serving (30 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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