Little biscuits flavoured with ripe, sweet berries, they are a wonderful accompaniment to creamy, fruity summer puddings.
However, I like biscotti best as a treat (almost guilt-free), a little sweet something to have with coffee. And wrapped in cellophane and tied with a ribbon, biscotti are a lovely foodie gift.
This is a straightforward recipe which always works. It is fairly quick to prepare, although it is twice-baked.
These keep well, as I discovered quite by accident when I was doing the first testing for this recipe way back in July.
I packed the biscuits carefully into an airtight container then forgot about them for three months. They were still crisp and delicious.
STRAWBERRY AND CHERRY BISCOTTI
220g plain flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
170g soft brown sugar
80g crystallized strawberries
40g dried cherries, chopped
100g whole dessert almonds, chopped
2 large eggs, size 7, lightly beaten
1 tsp almond essence
Line a baking tray with non-stick baking paper.
In a large bowl, sift together the flour, baking soda and cinnamon. Stir in the sugar, strawberries, cherries and almonds. Combine the beaten egg and almond essence and stir into the dry ingredients.
Mix with a fork until most of the dry ingredients are incorporated into the egg mixture, then mix with well-floured hands until all is combined.
Turn out on to a lightly floured surface and with floured hands knead the dough lightly until it holds together well.
Divide the dough into three equal portions and form into three logs, each 15cm long. Place the logs well apart on the lined baking tray and bake at 160degC for about 40 minutes until firm and golden brown. The logs flatten quite a lot during baking.
Cool for 5 to 10 minutes. If too cold, the almonds do not slice well. Transfer to a cutting board and slice 5mm thick on a slight angle using a serrated knife.
Spread on two baking trays lined with non-stick baking paper. Rest each biscotto on its side and bake for 12-15 minutes, turning over halfway through cooking.
Cool before serving.
Biscotti can be stored in an airtight container for several weeks.
Makes about 50.
