Biscotti

Having eaten at the fantastic Coppinger Row last Friday and taken more than my share of the gorgeous dessert of Vanilla Panacotta, Baked Figs and Biscotti, I decided to try my hand at Biscotti this weekend - so here goes!









Cranberry & Lemon Biscotti

100g Plain Flour
75g  Caster Sugar
75g  Dried Cranberries
1/2 tsp Baking Powder
Grated rind of 1/2 unwaxed lemon (1 lemon if it's a small one)
1 egg (beaten)

Sieve the flour and baking powder into a bowl. Stir in the sugar and Cranberries and Lemon Rind. Add the beaten egg and bring the dough together.

Turn out onto a floured board and roll into a 9" loaf. Place on a greased baking tray and put into the oven @ 170 C for 20 mins. After 20 minutes take it out of the oven and slice according to your taste. Place the slices back on the tray and bake for a further 6-8 minutes - flipping the biscotti half way through. Cool on a wire tray and place in an airtight container. Sprinkle icing sugar generously to coat. You might want a little more when serving. Enjoy!