Easter Bunny Birdscotti

Makes 30 Cranberry, Almond and Hazelnut Biscotti


  • 300g whole almonds
  • 200g granulated sugar
  • 1/4 tsp vanilla essence
  • 350g self raising flour
  • 50g cocoa powder
  • 1 tsp course sea salt
  • 1 tsp baking powder
  • 6 medium eggs
  • 60g chopped, roasted hazelnuts
  • 50g dried cranberries


  1. Preheat the oven to 180 degrees C. Gently toast the almonds in a frying pan on a low heat for about 5 minutes until they become brittle. Take care as they tend to burn easily
  2. In a bowl, mix the sugar, flour cocoa powder, salt and baking powder together
  3. In a mixer, beat the eggs, then slowly add the dry mix with the vanilla essence to form a loose dough. Add the almonds and cranberries, stirring them in well
  4. Make the dough into 2 logs about 25cm long and no more than 10cm wide. Transfer these onto large, greased baking trays, leaving a gap between the logs because they will expand during baking. Sprinkle evenly with the hazelnuts
  5. Bake for 20-25 minutes. Keep an eye on them at the end of baking as they may burn easily. Remove from the oven and cool
  6. To avoid the biscuit breaking apart as you cut through the almonds, use a very sharp knife, with the heel on your hand pressing down on the top of the knife. Don’t saw. Cut into 2cm portions, lay each biscuit flat and return the tray to the oven
  7. Bake for 10-12 minutes on each side. Leave on a wire rack for 1-2 hours to dry out completely






Love J

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