Jewelled biscotti

Jewelled biscotti

By
From
Lucy's Bakes
Makes
60
Prep
10 mins
Cooking time
40 mins
Photographer
Jacqui Melville

The word biscotti literally means twice cooked in Italian (bi = two and cotti = cook) and is the origin of our word ‘biscuit’. Daisy, one of our most creative chalet hosts at Skiworld, introduced me to the simplicity of biscotti-making many years ago. This recipe is foolproof and very adaptable. Here we have given them a festive makeover – great to serve with puds, dunked in coffee or bagged up as gifts – they last over 1 month once baked so make ahead! If you prefer large, dunking biscotti, cut about 30 thicker ones and second-bake for 30 minutes to dry them out.

Ingredients

Quantity Ingredient
100g mixed coloured glace cherries
250g plain flour
10g baking powder
200g caster sugar
2 oranges, zest finely grated
1 orange, juiced
3g ground cinnamon
150g hazelnuts, chopped
2 eggs

Method

  1. Preheat the oven to 180°C. Line a baking sheet with baking paper.
  2. Chop the glacé cherries finely and put into a bowl with all of the other ingredients. Mix together with a spoon or your hands until you have a soft dough.
  3. Divide the mixture in half and form into soft logs (wet hands might help here) and place them side by side on the baking sheet – do not flatten as this will happen during cooking.
  4. Bake for 25 minutes until risen and dark golden brown. It is important to leave this to get completely cold before slicing – it’s best left overnight. You can bake up to this point and freeze this log and bake again another day.
  5. Once cold and ready to second-bake, preheat the oven to 150°C. Use a large bread knife and slice the logs very thinly – you should get about 30 from each log – and lay them onto baking sheets lined with baking paper.
  6. Cook again for 15 –20 minutes or until the biscotti are only just golden brown – do not overcook them – you are really drying them out here.

Note

  • This recipe is vegetarian.

Tip

  • Try lemon zest instead of orange and dried berries and pumpkin seeds in place of the glacé cherries.

What the the testers say

  • ELLA AND ANTONIA ARGENTIER – ‘These are fat-free so biscotti with coffee is a firm favourite of ours. We make them all year round but add nuts and cinnamon only.’

    CLAIRE VAN DIJK – ‘These make brilliant Christmas gifts – I bought some cellophane bags on the internet and tied them up with ribbons.’

    RUTH HULME – ‘These are so easy to make – I never thought about making a Christmas version but I love them.’
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