Page 451 - YC Cooking School

What to do:

1. Preheat the oven to 160°C (320°F).
2. Cream the sugar and eggs together until the mixture whitens.
3. Mix in the vanilla essence and olive oil.
4. Add the cake flour, self-raising flour, almonds and cranberries.
5. Mix with your hands until just combined. Note: Be careful not to overwork the dough.
6. Turn out onto a lightly floured surface.
7. Divide the dough into two equal pieces and roughly shape into two long loaves.
8. Place the loaves on a greased baking tray.
9. Bake for 35 minutes or until lightly golden and cooked through.
10. Remove from the oven and carefully place on a cutting board.

11. Allow to cool to room temperature.
12. Using a sharp knife, slice the biscotti into 1cm thick pieces.
13. Return the sliced biscotti to the tray, placed flat and bake for a further 15 minutes or
until dried out, golden and crisp.

© Recipe copyright of Franck Dangereux

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