Twice-baked, these crunchy hazelnut biscotti are just the thing to accompany a silky dessert or a strong espresso.
Ingredients
- For the biscotti
- 250g/9oz plain flour
- 250g/9oz caster sugar
- 1½ tsp baking powder
- 3 medium free-range eggs, lightly beaten
- 250g/9oz dried black cherries, chopped
- 125g/4½oz whole hazelnuts, shells removed (shelled weight)
- 1 lemon, zest only
Preparation method
-
For the biscotti, preheat the oven to 150C/300F/Gas 2. Line a baking tray with greaseproof paper.
-
Mix together the flour, sugar and baking powder in a bowl until well combined.
-
Whisk in half of the beaten eggs until well
combined. Gradually add the remaining beaten egg, a little at a time,
making sure all of the egg has been fully incorporated into the mixture
before adding more, until the mixture comes together as a dough. (NB:
You may not need to use all of the egg.)
-
Add the cherries, hazelnuts and lemon zest and mix well.
Technique: Zesting citrus fruit -
Divide the dough into six equal portions. Roll each
portion into a sausage shape about 3cm/1¼in in diameter, using your
hands. Gently flatten each portion of dough with the palm of your hand.
-
Place each dough 'sausage' onto the prepared baking
tray, leaving a 6cm/2½in gap between each portion of dough to allow for
expansion. Bake in the oven for 15-20 minutes, until pale golden-brown.
-
Remove the 'sausages' from the oven and set aside for 10 minutes to cool and firm up.
-
Using a serrated knife, cut 5cm/2in thick slices
from the dough 'sausages' on the diagonal. Arrange the slices onto the
lined baking tray and return them to the oven for a further 6-8 minutes.
-
Turn the biscotti over and continue to bake for 6-8 minutes, or until crisp and golden-brown. Set aside to cool on a wire rack.
0 comments:
Post a Comment