Wattleseed Biscotti

A Christmas wattleseed biscotti using a recipe adapted from Aaron Edmond's recipe found in the Spice Magazine. The beautiful texture comes from a mixture of cranberries, pinenuts and pepitas (pumpkin seeds). The biscotti tastes strongly of roasted hazelnuts with hints of chocolate from the wattleseeds. Strongly recommended as a Christmas Cake substitute with ice cream, such as Noodle Cook's caramel version with white truffle oil and macadamia.