Macadamia & Cranberry Biscotti Recipe

Screen Shot 2013-11-22 at 17.25.36Makes 24










  • 300g (10oz) plain flour
  • 200g (7oz) caster sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 eggs
  • 2 tsp vanilla extract
  • 150g (5oz) macadamia nuts and dried cranberry mix



  • Pre-heat the oven to 150C/300F/Gas 2.
  • Grease two baking sheets.
  • Mix the flour, caster sugar, baking powder and salt in a bowl
  • In another bowl, whisk the eggs and vanilla together
  • Stir the wet ingredients into the dry ingredients, then add the macadamia nuts and cranberries
  • Bring everything together into a sticky dough
  • Divide the dough in half and form into a flat sausage shape about 25cm (10″) long by 5cm (2″) wide
  • Bake in the oven for 35-40 minutes until pale golden – the dough will spread a little
  • Remove from the oven and slide onto a chopping board and immediately slice into thin pieces about 1cm  (½”) wide.
  • Lay the slices back onto the baking sheet and bake for a further 10-15 mins, before turning over and baking for another 10-15 minutes.
  • Remove from the oven and allow to cool on a wire rack
  • Store in an airtight container – the biscotti will keep for a couple of weeks

Read The Purple Pumpkin’s Full Blog and Recipe here too!


Macadamia & Cranberry Biscotti Recipe was last modified: March 23rd, 2016 by Aime