Almond, White Chocolate and Cranberry Biscotti

By Trish McKenzie
40-50 pieces
Prep time:
40 minutes
Cooking time:
50 minutes
Level of Difficulty:


1 cup caster sugar
3 eggs
2½ cups plain flour, sifted
1½ tsp baking powder
1/2 tsp cinnamon
120g white chocolate, coarsely chopped
3/4 cup natural almonds, coarsely chopped
1/2 cup dried cranberries

Try this recipe for a sweet twist on the classic Italian biscotti. Enjoy this crisp and crunchy biscuit alongside a steaming cup of coffee.


Preheat the oven CircoTherm® 160 C.

Combine in a bowl the sugar and eggs then beat with an electric mixer until thick. Gently fold through sifted flour, baking powder and cinnamon then fold through the chocolate, nuts and fruit until combined. Knead the mixture on a lightly floured surface until smooth then divide the mixture into 2.

Shape the mixture into 2 logs, each 28cm x 6cm and place onto a lined baking tray. Bake for 25-30 minutes or until or lightly browned. Allow to cool.

Reduce the oven to 130°C.

Place the cooled logs onto a board and use a serrated knife to diagonally slice each log into 1 cm slices. Place the slices cut side up onto 2 lined trays.

Return to the oven and bake the biscotti a further 10 minutes each side.

Cool on the trays, then store in an airtight container.

Authors Bio:

As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.

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