Name: Apple, cranberry and white chocolate biscotti
Cook time: 85 min
Total time: 85 min
Ingredients: 90 gram (3 ounces) white eating chocolate; 1 cup (220g) caster (superfine) sugar; 2 eggs; 1 1/3 cup (200g) plain (all-purpose) flour; 1/3 cup (50g) self-raising flour; 1/2 cup (35g) finely chopped dried apple; 1/2 cup (65g) coarsely chopped dried cranberries

Ingredients

90 gram (3 ounces) white eating chocolate

1 cup (220g) caster (superfine) sugar

2 eggs

1 1/3 cup (200g) plain (all-purpose) flour

1/3 cup (50g) self-raising flour

1/2 cup (35g) finely chopped dried apple

1/2 cup (65g) coarsely chopped dried cranberries

Method

1.Preheat oven to 180°C/350°F. Grease oven tray.

2.Coarsely grate chocolate.

3.Whisk sugar and eggs in medium bowl until combined; stir in sifted flours then apple, cranberries and grated chocolate.

4.Knead dough on floured surface until smooth. Divide dough in half, roll each portion into a 30cm (12-inch) log; place logs on tray. Bake about 30 minutes. Cool on tray 10 minutes.

5.Reduce oven temperature to 150°C/300°F.

6.Using serrated knife, cut logs diagonally into 5mm (¼-inch) slices. Place slices, in single layer, on ungreased oven trays. Bake biscotti about 30 minutes or until dry and crisp, turning halfway through baking. Cool on wire racks.

Biscotti will keep in an airtight container for at least a month.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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