Homemade cranberry biscotti
By James Martin
From Ready Steady Cook
Ingredients
- 150g/5½oz plain flour, plus extra for flouring
- 1 lemon, zest only
- 1 orange, zest only
- 50g/1½oz caster sugar
- 50g/1½oz fresh cranberries
- 2 free-range eggs
Method
Preheat a baking sheet in the oven at 200C/400F/Gas 6.
Place all the ingredients into the bowl of a food processor and blend until the ingredients have combined and formed a dough.
Place the dough onto a floured surface and shape the dough, with floured hands, into a long ciabatta shape.
Place the ciabatta onto the hot baking sheet and bake for 15 minutes, or until cooked through and golden-brown in colour. Remove from the oven and allow to cool for two minutes.
Cut diagonally into thin slices to make the biscotti.
To serve, place the biscotti into a clean bowl.
