Almond and cranberry biscotti

Makes: 50 biscotti and 2 affogato

Cooking time: 45-50 minutes

Ingredients

• Biscotti

• 1 cup plain, unsalted almonds*

• 2 eggs*

• 2/3 cup caster sugar

• 1 orange, rind finely grated

• 2 cups plain flour

• 1/4 tsp baking powder

• 1/2 cup dried cranberries

Affogato

• 2 scoops reduced fat vanilla ice cream

• 2/3 cup freshly brewed strong espresso coffee

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

Instructions

1. Preheat oven to 190°C (170°C fan-forced). Spread almonds on a baking tray. Bake almonds for 8-10 minutes or until toasted. Set aside for 5 minutes to cool. Roughly chop. Line 2 baking trays with baking paper.

2. Using electric beaters, beat eggs, sugar and orange rind together on high speed until pale and thick. Sift flour and baking powder together and stir into egg mixture with the almonds and cranberries until dough comes together.

3. Divide dough in half. Turn onto lightly floured surface and shape each half into a log about 25cm long and 4-5cm wide. Place onto 1 baking tray, allowing a little room for spreading. Bake for 20-25 minutes or until light golden and cooked through. Set aside to cool.

4. Preheat oven again to 150°C (130°C fan-forced). Cut logs into 1cm-thick slices using a serrated knife. Place slices, in a single layer, on two lined trays.

5. Bake for 15 minutes, turning over after 10 minutes or until light golden and crisp. Transfer to wire racks to cool completely.

6. To make the affogato, scoop ice cream into base of two heatproof glasses. Pour over the hot coffee and serve with biscotti.

Recipe and image reproduced with permission. © 2013 National Heart Foundation of Australia. For other healthy recipe ideas, visit heartfoundation.org.au/recipes or phone 1300 362 787.