Choc nut and cranberry biscotti – they’re delicious, chewy, but with a little bit of crunch – perfect biscuits for the holiday season.
Choc nut and cranberry biscuits
Cookies, biscuits, whatever you call them one thing seems to be consistent the world over – everyone has a recipe for a chocolate chip version.
Some like them crunchy, some like them chewy for others they must be a bit of both (I think I’m in that camp).
My Christmas version of the classic biscuit (that’s what we Aussies call cookies) has a little bit of festivity added.
If you haven’t got your recipe for Santa’s treat sorted then this just might be it.
Now I’ll just let you know that there is not much healthy about this biscuits.
Yes I used wholemeal flour and they have the goodness of oats, pecans and cranberries but there is a rather generous amount of sugar – you have been warned.
But ‘tis the season after all!
These biscuits fall into the ‘chewy’ camp but don’t worry there is a little bit of crunch added by the pecans.
When you take them out of the oven at the 8 minute mark, you’ll probably think they’re not quite done.
I did that the first time but you’ll just have to trust me and fight your instinct to put them back – unless you want them super crunchy (read-a little bit burnt).
They will firm up when they’ve been out for a little while.
If you’re not a fan of cranberries or pecans you can mix it up a bit – try chopped dates and walnuts or almond and sultanas.
Hazelnuts are seriously delicious with dates too.
Feel free to add a teaspoon of your favourite ground spice to really up the festive level.
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