Great for dunking!
Ingredients
- 200g Ringtons Shortbread Biscuits
- 200g plain flour
- 150g caster sugar
- 1 tsp baking powder
- Pinch of salt
- 2 large eggs
- 1 tsp vanilla extract
- 100g flaked almonds (or nut of your choice roughly chopped)
- 50g dried cranberries, raisins, or both
Method
- Preheat the oven to 180°C (160° fan) and line a baking tray with parchment paper.
- Roughly crush the biscuits (not too fine, you want some texture).
- In a bowl, combine plain flour, sugar, baking powder, and salt. Add the crushed biscuits and mix gently.
- In a separate bowl, whisk the eggs and vanilla extract until well combined. Pour the egg mix into the dry ingredients and stir until slightly sticky but firm enough to shape. Add the chopped nuts and dried fruit.
- Transfer the dough onto a lightly floured surface and shape into a 30cm log about 2.5cm thick.
- Bake for about 25-30 minutes, or until the top is golden and firm to touch. Remove from the oven and cool for 10 mins.
- Cut the log into diagonal 1-1.5 cm slices and lay flat on the baking tray, cut side down.
- Bake for 10-15 minutes more, turning halfway, until golden brown and crisp.
- Remove from the oven and the biscotti will firm up as they cool.