Biscotti
Makes
24
Ingredients
300g (2 cups/101/2 oz) plain (all-purpose) flour, plus extra for rolling
5g (1/8 oz/1 teaspoon) baking powder
350g (12 oz) caster (superfine) sugar
2 eggs
1 egg yolk
1 vanilla bean, seeds scraped zest of 1 lemon
150g (51/2 oz) dried cherries
150g (51/2 oz) almonds
method
Preheat the oven to 150ºC (300ºF). Line a baking tray with baking paper.
Sift the flour and baking powder into a bowl.
Put the sugar, eggs, yolk, vanilla seeds and lemon zest in the bowl of an electric mixer fitted with a paddle attachment. Mix on high speed for 4 minutes.
Reduce speed to low, add the flour mixture, and mix for 30 seconds. Add the cherries and almonds and mix for 1 minute.
Turn the mix out onto a lightly floured bench and shape into a 10 x 35 cm (4 x 14 inch) log. Put on a baking tray and bake for 25–30 minutes, turning once, until a light golden colour. It should sound hollow when tapped. Transfer to a cake rack to cool completely.
Reduce the oven temperature to 110ºC (225ºF).
Use a serrated knife to cut into 1 cm (1/2 inch) slices. Place on an ovenproof rack and bake for 1–11/2 hours to dry out. Traditionally these were left on wire racks to dry out at the side of the oven for 1–2 days, which still works fine.
note
Your biscotti will keep in an airtight container at room temperature for up to 2 months.
