The Great Australian Bake Off

Chocolate dipped biscotti inspired by pistachio and cranberry nougat.


  • Biscotti

  • 1 ½ cups caster sugar

  • 9 egg whites

  • 375g whole blanched almonds

  • 375g peeled natural pistachios, unsalted, unroasted

  • 180g dried cranberries

  • 5 tbsp amaretto liqueur

  • White vinegar

  • 480g biscuit flour

  • Dark orange chocolate

  • 600g dark chocolate 45%

  • 3 large oranges

  • Bowl of ice


  • 1.

    For the biscotti, mix the cranberries, nuts and amaretto together and set aside.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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 information

Nutritional analysis per serving (30 servings)

  • Energy 364kj
  • Fat Total 18g
  • Saturated Fat 4g
  • Protein 8g
  • Carbohydrate 45g
  • Sugar 25g
  • Sodium 19mg

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.

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This recipe has not been edited or tested by the Bake Off Food Department.

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