Biscotti are traditional Italian twice-cooked biscuits. They are ideal with a glass of sweet wine or a glass of mulled wine or cider. That’s why I think they’re a real Christmas classic.
Prep time 20 minutes/Cook time 20 minutes/Serves: 4
Ingredients:
250g (9oz) plain flour
250g (9oz) caster sugar
1½ tsp baking powder
3 medium eggs, lightly beaten
250g (9oz) dried black cherries, chopped
125g (4½oz) whole hazelnuts, shells removed (shelled weight)
finely-grated zest of 1 lemon
Method:
Pre-heat your oven to 150C/300F/Gas Mark 2. Line a baking tray with greaseproof (waxed) paper.
Mix together the flour, sugar and baking powder in a bowl until well combined.
Whisk in half of the beaten eggs until well combined. Gradually add the remaining beaten egg, a little at a time, making sure all of the egg has been fully incorporated into the mixture before adding more, until the mixture comes together as a dough. (NB: You may not need to use all of the egg.) Add the cherries, hazelnuts and lemon zest and mix well.
Divide the dough into six equal portions. Roll each portion into a sausage shape about 3cm/1¼in in diameter, using your hands. Gently flatten each portion of dough with the palm of your hand.
Place each dough ‘sausage’ onto the prepared baking tray, leaving a 6cm/2½in gap between each portion of dough to allow for expansion. Bake in the oven for 15-20 minutes, until pale golden-brown.
Remove the ‘sausages’ from the oven and set aside for 10 minutes to cool and firm up.
Using a serrated knife, cut 5cm/2in thick slices from the dough ‘sausages’ on the diagonal. Arrange the slices onto the lined baking tray and return them to the oven for a further 6-8 minutes.
Turn the biscotti over and continue to bake for 6-8 minutes, or until crisp and golden-brown. Set aside to cool on a wire rack.
