Biscotti with chocolate and cranberries

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

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.

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.

4. Reduce oven temperature to 150°C.

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.

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.

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