• Recipes
  • Christmas Cranberry & Raisin Biscotti

Christmas Cranberry & Raisin Biscotti

Cooking Instructions


Preheat the oven to 160oC, gas mark 3.


  1. Place the flour, baking powder, mixed spice, butter and sugar in a food processor and blitz to look like breadcrumbs.
  2. Transfer to a bowl and mix in the dried fruit and seeds.  Stir in the egg white to give a firm dough.  Roll out to a 18cm long sausage shape and place on a baking tray, bake for 30 minutes then allow to cool for 15 minutes.
  3. Cut into 12 slices at an angle and place back onto the tray lined with baking paper, bake for 8-10 minutes until golden and crisp.  Allow to cool completely.

Cooks tip

  • Try dipping half of each biscotti in melted chocolate to make excellent gifts at Christmas.


  • Makes 12
  • 100g plain flour
  • ½ tsp baking powder
  • ½ tsp mixed spice
  • 50g butter, diced
  • 75g light muscovado sugar
  • 25g Crazy Jack Cranberries
  • 25g Crazy Jack Raisins
  • 1 tbsp Crazy Jack Sunflower Seeds
  • 1 medium egg white, lightly whisked

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