- 3 Weet-Bix™, finely crushed
- 1 cup wholemeal flour
- 1 tsp baking powder
- 1⁄4 tsp salt
- 1/3 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla essence
- zest from 1 orange
- 1⁄2 cup dried cranberries (60g)
- 3/4 cup hazelnuts, roughly chopped (100g)
Hazelnut & cranberry biscotti
Serves: 24
Prep: 10
Cook: 60
Ingredients
Method
- Preheat the oven to 160°C (150°C fan-forced). Line an oven tray with baking paper. Combine Weet-Bix, flour, baking powder, and salt in a bowl. Mix well and set aside.
- In a large bowl, whisk the sugar and eggs for 2 minutes, until very frothy. Add vanilla and zest and whisk to combine. Add the dry mixture to the wet, and use a sturdy spoon to incorporate. Stir through cranberries and hazelnuts.
- Scrape dough onto the prepared baking pan. Moisten hands with a bit of water, and pat into a log, approximately 30 cm long x 7 cm wide.
- Bake 40 – 45 minutes, until lightly browned and just firm. Remove from oven, and leave to cool on a rack for 20 minutes.
- Transfer biscuit log to a cutting board and use a serrated (bread) knife to cut into 1 cm slices. Place a cooling rack on your oven tray, and arrange cut biscotti in a single layer.
- Return oven to 160°C and bake biscotti for 20 minutes, rotating tray half way through, until dry and just golden. Cool completely on the rack. Store in an airtight container for up to a week, and serve with a hot drink for dunking!
Tips
- Change up the zest, nuts, and dried fruit, with an equal quantity of your favourites.
- If you don’t have a cooling rack that fits onto your oven tray, arrange cut biscotti back on the baking paper, and flip half way through the second bake to dry out both sides.
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