My family love biscuits and rusks. One of their particular favourites is multi-coloured biscotti. I found the original recipe in a women’s magazine a few years ago (unfortunately, I can’t remember which one) and I have changed the recipe to make it less sweet and utterly delicious.
Biscotti are almond biscuits that originated in the city of Prato in Italy. They are quite hard as they are double baked and they are best (and traditionally) dipped in a drink. For us that drink is usually tea or coffee.
This recipe for biscotti includes chopped multi-coloured cherries which makes it a bit sweeter than the standard recipes for biscotti.
150 ml castor sugar;
2 cups (500 ml) cake flour;
10 ml baking powder;
375 ml of multi-coloured glace cherries, cut in half;
125 ml flaked almonds.
Preheat the oven to 180 degrees Celsius. Beat eggs and sugar until fluffy and thick. Sift in cake flour and baking powder and stir until combined. Add Chopped cherries and flaked almonds and knead well. The mixture will be quite thick and sticky.
Divide the dough into two and shape each half into an oblong (about the length of a ruler) on a pre-floured surface. I dip my hands in flour before kneading and shaping to stop the mixture sticking to my hands. Place each oblong onto a pre-prepared baking sheet and bake in the oven for 30 minutes. Remove the baking sheets from the oven and reduce the heat to 150 degrees Celsius. Allow the oblongs to cool for 10 minutes and then slice each oblong into slices of approximately 1 cm each. Place slices, in a single layer, on the baking sheets and return to the oven for a further 30 minutes. Turn over the slices after the first 15 minutes.
I packed these biscotti biscuits into a lidded glass container and used them as a Christmas gift.
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