Ingredients 145g Plain flour a good pinch of salt 1/2 Teaspoon Baking Powder 75g caster sugar 1 large egg, plus 1 yolk 1/2 teaspoon Vanilla essence 50 g dried cherries ( I used glace cherries and worked ok) 50g blanched almonds( I used flaked almonds) Method 1. Preheat oven to 180c( 350F, Gas mark 4) Grease a baking tray well, Sift the flour baking powder and sugar into a large bowl. 2. Put the whole egg and yolk and vanilla inot a jug/ cup and beat well. Add to the flour with the dried cherries and almonds. Mix well with a wooden spoon or your hands, until the ingredients come together, then squeeze and knead the mixture for 3-4 minutes until you form a stiff heavy dough. 3. Put the dough on the baking tray and shape into a log about 17.5 cm x 7.5cm x 2 cm high. Bake for 25 mins until firm and light golden in colour. 4. Remove the tray from the oven, but leave the oven on, and leave the log to cool for 5 mins. CUt the log into diaganol slices each about 1 cm thick. 5. Arrange the slices on the baking tray cut side up and return to the oven for 5 - 10 minutes until just beggining to colour aorund the edges. Leave to cool on the tray for 5 minutes then transfer to a wire rack to cool completely. 5. Store the biscotti in an air tight container and eat within one week or freeze for up to 1 month. These are very easy to make and taste great they did not crisp up enough in my oven which is old and a little tired it doesnt reach high enough temps but even so they taste delicious and certainly did not last a week both batches i made for us were gone in 2 days, Happy baking
Thank you for sharing, playtime. I am always looking for new biscotti recipes. I give them as gifts, I do up a batch and put them in a pretty jar with a ribbon. So far everyone's favorite of all the biscottis I have made has been a pistachio, dried raspberry and white chocolate biscotti. (Very Christmasy.) I think your recipe is going to be a hit. I am going to try your recipe tomorrow. Maybe if you try turning up your oven a bit for the second baking as I do, they may crisp up for you. (I do the first baking at 350 and the second at 375) Also, once the cookies are cooled, you can dip them in any kind of chocolate. I usually dip one side- one of the longer sides- in either milk, dark or white chocolate. For holiday color, I dip them in white chocolate and sprinkle crushed red peppermints on the chocolate while it cools.
I was converting the recipe for my use and this is what I came up with. Thanks much playtime for the recipe. Caster sugar is a very fine sugar, finer than regular granulated sugar but not as fine as confectioners sugar. It is called that because it is fine enough to go thru a 'caster', I am guessing that would be what we call a sieve used for sprinkling the top of a cake with confectioners sugar. It is sold in some US stores as 'super fine' and you can make your own by grinding granulated sugar in a food processor a few minutes. But let the 'dust' settle before taking the lid off. 145g of plain flour is 5.11 ounces by weight, not in a measuring cup, of all-purpose flour 75g of caster sugar is 2.6 ounces, also by weight 50g of cherries is 1.75 ounces, by weight. 50g of almonds is 1.75 ounces, by weight.
I have put some of them in a kilner jar to keep fresh and thought they looked rather good so with a ribbon they would look great they just dont alst very long which worreid me for giving them as a gift. The idea of putting choc on them is great I might try that and thank you for the tip on turning up my oven will try that, Thank you for converting the recipe I forget other place dont use the same measurements Happy Baking
See, I have never made biscotti, and yet I love them! Such a nice straight forward recipe that I think I might have a go.
