Mincemeat, macadamia and cranberry biscotti
Makes about 30 | prep 45 mins | total time
Mincemeat, macadamia and cranberry biscotti
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Makes about 30 | prep 45 mins | total time
Rate
Nutritional information (per serving)
Calories
109Kcal
Fat
3gr
Saturates
1gr
Carbs
17gr
Sugars
9gr
Fibre
1gr
Protein
2gr
Salt
0.2gr
Ingredients
- 325g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 150g caster sugar
- 2 large eggs, lightly beaten
- 100g mincemeat
- 2 tbsp sweet sherry (we used Pedro Ximenez but any sweet sherry would work)
- 100g macadamia nuts, roughly chopped
- 75g dried cranberries, roughly chopped (using scissors is the easiest way)
Step by step
Get ahead
The biscotti will keep well for at least 2 weeks stored in an airtight container. They can also be frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4.
- Tip the flour, baking powder, ground cinnamon and sugar into the bowl of a food mixer and mix to combine. Add the beaten eggs and mix again until the mixture resembles coarse breadcrumbs, then add the mincemeat, sherry, chopped nuts and cranberries and mix again.
- Tip onto a lightly floured surface and knead for a few minutes to bring the dough together and into a ball.
- Line a baking tray with baking paper. Halve the dough and roll each piece into a 24cm-long log. Put both logs onto the baking tray, leaving a 10cm gap between them to allow them to spread. Bake for 35 minutes, then turn off the oven, leaving them inside to cool until barely warm.
- Take the logs out of the oven and, using a serrated knife, cut them into 1cm-thick slices. Each log will cut into 15 pieces. Preheat the oven again, this time to 150°C, fan 130°C, gas 2.
- Arrange the biscotti slices, cut side up, on 2 baking trays and bake them for 20 minutes until crisp, then leave to cool completely.
Dunk these biscotti into espresso or your favourite Christmas tipple. Or, for a gift idea, put them into bags or Kilner-style jars and tie with ribbons.
