Cranberry, hazelnut and dark chocolate biscotti

Cranberry, hazelnut and dark chocolate biscotti


It always seems to be the case that we’re on holiday for biscuit week on the Great British Bake Off. However, I’m not one to let a small matter such as a foreign country, untranslatable ingredients and a lack of recognisable baking equipment stop me from baking along! Last year we were in Jersey (admittedly much easier to find ingredients!) when I made these ( lemon and white chocolate biscuits, and this year, in Croatia, I attempted biscotti.

I had already baked these and was sitting down to watch when Paul said that his (and Mary’s!) choice of biscotti recipe would involve hazelnuts, cranberries and dark chocolate…. the very combination I had chosen for mine! These biscotti really did have all the odds stacked against them: I was baking in 36 degree heat, with a very temperamental oven, no scales, and something I bought from the supermarket assuming it was plain flour…. in hindsight though, I’m really not sure it was! However, they actually turned out pretty well, they would definitely pass Paul’s ‘snap’ test, although admittedly do have a better texture once dunked in coffee!


Cranberry, hazelnut and dark chocolate biscotti

  • 250g plain flour
  • 250g caster sugar
  • 1tsp baking powder
  • 1 tsp vanilla bean paste
  • pinch of salt
  • 3 eggs
  • 50g dark chocolate
  • 50g dried cranberries
  • 50g toasted hazelnuts

For the chocolate dip:

  • 100g dark chocolate

Preheat your oven to 160 degrees

  1. Tip the flour, baking powder, sugar and salt into a large bowl and stir with a wooden spoon until evenly mixed. Then beat the eggs and vanilla together with a fork in a separate bowl.
  2. Tip the egg mixture onto your dry ingredients and work with the spoon to form a soft dough (don’t worry if it is quite soft at this point!)
  3. Chop the hazelnuts, chocolate and cranberries into similar sized pieces, about the size of a chocolate chip, then tip into the base mixture.
  4. Stir them in until evenly distributed, then divide the mixture into two. Place one half onto a baking tray lined with greaseproof paper and shape into a log. Repeat with the other half, then put both trays into the oven and cook for 25 minutes.
  5. When the biscotti have finished their first bake, remove from the oven and use a serrated knife to cut them into 3cm wide slices.
  6. Place the slices back onto the baking trays on their sides and bake for 10 minutes on each side, until golden and crunchy.
  7. Allow the biscotti to cool while you melt the chocolate, then dip one end of each biscuit into the chocolate. Repeat for all the biscuits, then leave to set on some greaseproof paper.



This post is also linked up with the lovely great bloggers bake off run by Jenny at


4 thoughts on “Cranberry, hazelnut and dark chocolate biscotti

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s