Bake a Batch of Lilly Higgins’ Fabulously Festive Biscotti

Lilly Higgins' biscotti

Give them as gifts or gobble them up yourselves – these beautiful nutty, spicy biscotti are the perfect Christmassy biscuits…

Cranberry and macadamia biscotti

* 110g plain flour
* ¾ level tsp baking powder
* pinch of salt
* 25g ground almonds
* 50g macadamia nuts
* 50g dried cranberries
* 75g golden caster sugar
* 1 large egg, lightly beaten
* a large baking tray, with greaseproof paper

Lilly Higgins' biscotti

1 Preheat the oven to 170°C/gas mark 3. Sift the flour, baking powder and salt into a large bowl, then add the ground almonds and whole macadamia nuts, cranberries and sugar. Give it a good mix, then add the egg, mix it together first with a wooden spoon and then, using your hands, bring the mixture together to form a smooth dough.
2 Now place the dough on a lightly floured surface and, using your hands again, roll it into a log about 28cm long. Put it on the lined baking sheet and bake it near the centre of the oven for 30 minutes. After that, transfer it to a cooling tray and leave until completely cold.
Reduce the oven temperature to 150°C/gas mark 2. Now use a serrated knife to cut the biscotti into slightly diagonal slices about 1cm wide. Then place them back on the lined baking tray and bake for another 30 minutes until pale gold and crisp.
4 Transfer them to the cooling tray and, when cold, store in an airtight container.

If you prefer, try these gorgeous flavour variations:
Almond, Cointreau and orange zest
Lemon zest and poppy seed
Hazelnut and raisin


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