Christmas Biscotti With Cherry, Almond & Pistachio
Very Christmassy biscotti coming right your way! Dip these in your tea or coffee, or go even more traditional and have them with a cup of Holy Wine (Vin Santo)!
Ingredients
- 350 g plain flour plus extra for dusting
- 2 tsp baking powder
- 250 g caster sugar
- 2 tsp mixed spice
- 3 eggs lightly beaten
- 85 g raisins
- 85 g dried cherries
- 50 g blanched almonds
- 50 g shelled pistachios
Instructions
- Start by preheating your oven to 180°C. Line a baking sheet with some parchment paper and set it aside.
- In a big bowl, mix the flour, sugar, spices and baking soda.
- Add the eggs and knead, by hand, until all the flour-y patches are gone.
- Add the dried fruit and nuts whole, then knead a little more by hand to have them all incorporated.
- Dived the dough in 4 and roll the logs so that you have a sausage of roughly 30cm.
- Place each long on the tray, leaving enough space for the logs to rise and spread, and bake for 25-30 minutes or until golden and puffy.
- Transfer the logs to a cooling rack and drop the oven temperature to 140°C.
- When the logs are cool enough to handle, cut them diagonally using a serrated bread knife in 1cm thick slices.
- Place all the slices flat on the baking trays and bake for 15 minutes, then turn each slice and bake for a further 15 minutes.
- Let them cool down completely on a cooling rack.
Notes
The biscotti will keep in an airtight container for up to one month.
The biscotti can be frozen after slicing, and they will keep for up to two months. Just increase the cooking time of the second phase from 15 to 20 minutes on each side.