This is the time of year when friends and family like to drop by unannounced, so you need to have a few sweet treats at the ready for guests to nibble in between sips of red wine. Instead of doling out the mince pies, serve up a plate of these simple and fragrant biscotti.
Studded with white chocolate and cranberries, with a touch of warming cinnamon, they will keep well in an airtight container for at least a couple of weeks. You can even make the dough ahead of time, wrap very tightly in clingfilm and foil, then freeze; you can then pull it out a couple of hours before guests arrive to bake it.
The sweet, soft texture of ground almonds works really well, but feel free to experiment; ground hazelnuts are a worthy substitute. Try a few different flavours too; dark chocolate and brazil nuts, pistachios and milk chocolate, and dried figs and walnuts are all delicious combinations.
If you’re pressed for time and the crowd are getting restless, serve these alongside a couple of well-chosen buys, such as Aldi’s Specially Selected Luxury Topped Stollen (£3.99, 600g) or Aldi’s Specially Selected Lebkucken Assortment (£2.99, 250g).
Ingredients
Ingredients (makes 14-16)
- 175g flour
- 1 tsp baking powder
- Pinch of salt
- ½ tsp cinnamon
- 75g caster sugar
- 1 egg, beaten
- 1-2 tbsp milk
- 100g white chocolate, roughly chopped
- 75g dried cranberries, roughly chopped
Method
Preheat the oven to 170C/340F/gas mark 3-4 and line a baking tray with baking paper.
In a large bowl, thoroughly mix the flour, baking powder, salt, cinnamon and sugar. Add the egg and enough milk to form a stiff dough, then add the chopped white chocolate and cranberries. Mix well, then shape into a log, around 5-6cm in width.
Bake on the tray for about 30 minutes, until golden, then leave to cool for 10 minutes or so. Transfer to a wire rack to cool completely.
Turn the oven down to 160C/325F/gas mark 3 and line another baking sheet with baking paper. Cut the log into diagonal slices, around 1cm wide, then scatter the slices on the baking tray. Return to the oven for another 30 minutes, until crisp. Cool on a wire rack, then store in an airtight container – they should keep for up to two weeks.
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