Mincemat, Macadamia and Cranberry Biscotti is a modern Fusion recipe (based on an Italian original) for a Christmas dry biscuit flavoured with spices, mincemeat, macadamia nuts and cranberries. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Mincemat, Macadamia and Cranberry Biscotti.
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It’s very remiss of me, I know, but the biscotti really don’t usually come out until Christmas at my house. So why not create Christmas biscotti? These are flavoured with mincemeat and cinnamon and are great dunked in a glass of mulled wine or a glass of coffee. They also make wonderful seasonal gifts.
Ingredients:
325g (2 2/3 cups) self-raising flour, plus extra for dusting
1 tsp baking powder
1 tsp ground cinnamon
150g (3/4 cup) caster sugar
2 large eggs, lightly beaten
100g (1/2 cup) mincemeat
2 tbsp sweet sherry (we used Pedro Ximenez but any sweet sherry would work)
100g (1 cup) macadamia nuts, coarsely chopped
75g (2/3 cup) dried cranberries, roughly chopped
Method:
Pre-heat your oven to 180°C (fan 160°C/360°F/gas mark 4).
Combine the flour, baking powder, ground cinnamon and sugar in the bowl of a food mixer and mix to combine. Add the beaten eggs and mix again until the mixture resembles coarse breadcrumbs, then add the mincemeat, sherry, chopped nuts and cranberries and mix again.
Turn out onto a lightly-floured work surface and knead for a few minutes to bring the dough together into a ball.
Line a baking tray with baking paper. Halve the dough and roll each piece into a 24cm (10 in) long log. Transfer both logs onto the baking tray, leaving a 10cm (4 in) gap between them to allow them to spread. Place in the centre of your pre-heated oven and bake for 35 minutes, then turn off the oven, leaving them inside to cool until barely warm.
Take the logs out of the oven and, using a serrated knife, cut them into 1cm (1/2 in) thick slices. Each log will yield 15 slices. Preheat the oven again, this time to 150°C (130°C/300°F/gas mark 2).
Arrange the biscotti slices, cut side up, on 2 baking trays, transfer to your pre-heated oven and bake them for 20 minutes until crisp, then leave aside to cool completely before storing in an air-tight tin or serving.
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