Ingredients
2 eggs
100g white sugar
1 tsp vanilla
230g flour
1tsp baking powder
1/4 tsp salt
1cup chopped nuts (roasted almonds)
1 cup cranberries
Method of Preparation
Beat eggs and sugar until becoming light creamy colour and forming semi-stiff peaks, add the flour, salt, baking powder and mix well. Add the nuts and cranberry at the end.
Put flour on the counter and roll into log, flatten to about 2-3 cm and bake on baking paper in preheated oven to 180 Celsius.
Take out when firm, but before getting golden! Let it cool for 15-20 min and cut into slices.
Put the slices on baking paper again and bake in 150C for about 10 min, then turn the slices and bake the other side for another 10 min.
The second baking is actually drying the biscotti, so they they get their dry, crunchy texture and are excellent to dunk in milk or coffee/tea.
Bite of Chocolate 