Cranberries in Focus
SPICED CRANBERRY, ALMOND AND ORANGE BISCOTTI
Serves: 10-12
GF
The perfect partner for coffee, these seasonally spiced biscotti biscuits are a festive favourite. Crisp and crunchy, as biscotti should be, the cranberries and chopped nuts pack the biscuits full of flavour and texture.
• 150g (1 cup) rice flour
• 65g (⅓ cup) caster sugar (demerara sugar works too)
• ½ tsp baking powder
• Pinch fine salt
• 1 tsp mixed spice
• ½ tsp cinnamon
• ½ tsp ground ginger
• Zest of one small unwaxed orange (optional)
• 1 heaped tbsp melted refined coconut oil
• 3 tbsp plant-based milk
• ½ tsp almond extract or vanilla extract (we used both)
• 2-3 tbsp orange juice (optional)
• 20g (⅛ cup) almonds, roughly chopped
• 20g (⅛ cup) hazelnuts, roughly chopped
• 30g (¼ cup) dried cranberries, roughly chopped
1 Mix the first eight ingredients together in a bowl. Set aside. Set the oven to 150°C/300°F/Gas 2 and line a baking tray with a piece of baking paper.