Biscotti with chocolate and cranberries

1. Preheat oven to 180°C. Grease and line one large oven tray with baking paper.</br>

2. Whisk sugar, eggs and zest in a medium bowl until combined; stir in sifted flours, almonds and Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries.</br>

3. Shape dough into one 26cm loaf on a floured surface to prevent sticking. Place on tray. Bake for 30 minutes until golden and crisp on the outside. Cool on tray.</br>

4. Reduce oven temperature to 150°C.</br>

5. Using a serrated knife, slice the loaf diagonally into 5mm slices. Place the slices in a single layer on oven trays lined with baking paper. Bake for 20 minutes, turning halfway through, or until the biscotti is dry and crisp. Cool on wire racks.</br>

6. Melt white and milk chocolate separately and transfer to two small cups. Take half of the biscotti and, one by one, dip one end of the biscotti into white chocolate; tap off excess. Place biscotti on baking-paper-lined trays. Sprinkle with chopped Craisins® and sprinkles.</br>

7. Repeat with the remaining half of biscotti using milk chocolate. Stand at room temperature until chocolate sets.</br></br>

Tip: Biscotti will keep for up to two weeks in an airtight container. The gift that keeps on giving!</br>