Cardamom and cacao nib biscotti
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Ingredients
Cardamom and cacao nib biscotti
- 55g of cacao nibs
- 1 large egg
- 85g of muscovado sugar
- 140g of plain flour
- 1/2 tsp baking powder
- 1 tsp cardamom seeds , ground, of 3/4 tsp cardamom powder
- 55g of dried cranberries , optional
Method
1
Preheat the oven to 170°C/gas mark 3.5. Grease a baking tray
2
Whisk the egg and sugar until it’s light and frothy. This takes about 5 minutes using a stand mixer or handheld whisk. It should leave a ribbon like trail
3
Add the dry ingredients and combine well to form a sticky ball of dough. Flour your hands and then shape the dough into a log about 30cm long. Place the log onto the baking tray, flatten the top slightly and bake in the oven for 20 minutes
4
Remove from the oven and slice the log into 1cm wide pieces. Place each piece back on the baking tray and bake again for about 10 minutes
5
Leave the pieces to cool completely. You can eat them immediately or store in an airtight tin for about a week
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Cardamom and cacao nib biscotti
