Guest chef

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and Marmalade; A Bittersweet Cookbook.

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Mincemeat, macadamia and cranberry biscotti

  • Makes about 30
  • Prep 45 mins
  • Total time 1 hr 40 mins, plus cooling
3.3/5 rating (3 votes)
Mincemeat, macadamia and cranberry biscotti
Mincemeat, macadamia and cranberry biscotti

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4.
  • 2Tip the flour, baking powder, ground cinnamon and sugar into 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.
  • Dunk these biscotti into espresso or your favourite Christmas tipple. Or, for a gift idea, put them into bags or Kilner-style jars and tie with ribbons.
  • 3Tip onto a lightly floured surface and knead for a few minutes to bring the dough together and into a ball.
  • 4Line a baking tray with baking paper. Halve the dough and roll each piece into a 24cm-long log. Put both logs onto the baking tray, leaving a 10cm gap between them to allow them to spread. Bake for 35 minutes, then turn off the oven, leaving them inside to cool until barely warm.
  • 5Take the logs out of the oven and, using a serrated knife, cut them into 1cm-thick slices. Each log will cut into 15 pieces. Preheat the oven again, this time to 150°C, fan 130°C, gas 2.
  • 6Arrange the biscotti slices, cut side up, on 2 baking trays and bake them for 20 minutes until crisp, then leave to cool completely.
  • Recipe photograph by Ant Duncan

Get ahead

The biscotti will keep well for at least 2 weeks stored in an airtight container. They can also be frozen.

You will need

  • 325g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 150g caster sugar
  • 2 large eggs, lightly beaten
  • 100g mincemeat
  • 2 tbsp sweet sherry (we used Pedro Ximenez but any sweet sherry would work)
  • 100g macadamia nuts, roughly chopped
  • 75g dried cranberries, roughly chopped (using scissors is the easiest way)

+ Nutritional Information