Cranberry biscotti

makes about 40
Cranberry biscotti
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100 g butter or margarine
3 dl Dansukker Brown Sugar
3 large eggs
7 dl plain flour
2 tsp baking powder
1 tsp Dansukker Vanilla Sugar
1/2 tsp ground cardamom
2 pinches ground cinnamon
50 g dried cranberries

Mix the butter or margarine and brown sugar in a bowl using an electric whisk until light and fluffy. Add the eggs, one at a time, while whisking continuously.

Combine the remaining ingredients and stir into the egg mixture until the dough is evenly mixed. Put the dough on a floured worktop and divide into four pieces that are then formed into lengths. Place the strips on a parchment-lined baking sheet. Bake at the centre of the oven at 175 °C for approx. 20 minutes.

Cut the strips into 2 cm wide pieces, and place back on the baking tray. Turn off the heat and place the tray back the oven. Leave to stand for at least 2 hours.

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