Tried and Tested: Fruity Biscotti

Lovely treat with a nice cup of tea or coffee on a windy and rainy Sunday...

I got inspired to make biscotti after last Saturday's adventure to the pop-up restaurant and was recommended this recipe by the chef. It is from BBC's Good Food website but since this blog also serves to keep my own favourite recipes, I have shamelessly copied it here. They are super easy to make and an instant hit in our house. BBC Good Food calls them "Fruity Christmas Biscotti", but I don't think these should be limited to Christmas (besides - it is too soon to start baking for Christmas, isn't it?) :

 

 

To make about 72 biscotti you need:

 

350g plain flour , plus extra for rolling

2 tsp baking powder

2 tsp mixed spice (a British spice blend of cinnamon/clove/ginger/coriander/nutmeg)

250g golden caster sugar

3 eggs, beaten

coarsely grated zest 1orange

85g raisins

85g dried cherries

50g blanched almonds

50g shelled pistachios

 

This is how you do it:

 

Heat oven to 180C. Line 2 baking sheets with baking paper.

 

Put the flour, baking powder, spice and sugar in a large bowl, then mix well.

Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands - it will seem dry at first but keep kneading until no floury patches remain.

 

Add the fruit and nuts, then work them in until evenly distributed.

Turn the dough out onto a lightly floured surface and divide into 4 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long.

Place 2 on each tray, well spaced apart.

 

Bake for 25-30 mins until the dough has risen and spread and feels firm. It should still look pale. Remove from the oven, transfer to a wire rack for a few mins until cool enough to handle, then turn down the oven to 140C.

 

Using a bread knife, cut into slices about 1cm thick on the diagonal, then lay the slices flat on the baking sheets.

 

TIP: The biscuits can be cooled and frozen flat on the sheet at this point, then bagged and frozen for up to 2 months (so perhaps it isn't too early to start preparing some of the baking for Christmas...?).

 

Bake for another 15 mins (20 mins if from frozen), turn over, then bake again for another 15 mins until dry and golden.

 

 Tip onto a wire rack to cool completely, then store in an airtight tin for up to one month, or pack into boxes or cellophane bags if giving as gifts straightaway.

This was my contribution to Sota Saker's November challenge