Cherries and berries biscotti

biscotti4My husband came to me with a request for goodies for a Wear It Pink charity bake for work. Of course it had to be something pink, but I could imagine row after row of pink iced cakes and cupcakes, so I wanted to do something a little different but still easy to transport for him.

Hello then to cherries and berries biscotti! You can’t get much easier to carry to work for a charity bake sale than these crispy lovelies.

Notes

Makes about 30

Biscotti means baked twice, and that’s exactly what happens – the dough gets baked, is allowed to cool, then is sliced and cooked again.

The biscuits are very hard indeed, so be careful with your teeth. They are best dunked into coffee, tea, hot chocolate, milk or even a glass of wine!

Equipment
  • Large bowl
  • Large lined baking tray
  • Microwaveable bowl or bain marie for the white chocolate
Ingredients
  • Plain flour – 275g
  • Dried blackberry (or other red fruit) powder – 25 g
  • Baking powder – ½ tsp
  • Caster sugar – 250g
  • Eggs, medium, beaten – 3 (you may not need all)
  • Dried cranberries – 100g
  • Glace cherries (the best ones you can find) – 100g
  • Dried strawberries (or can be omitted or substituted if you can’t find any) – 50g
  • Almonds, whole – 80 g
  • For the topping: White chocolate – 200g
Method
  1. Mix all the dry ingredients – except the fruit – with 2/3rds of the beaten egg
  2. Work together in a bowl – you are aiming to bring the dough together without it being particularly sticky, which is why you should not add all the egg to start with
  3. If the mixture is very dry add a little more egg, and work the dough again. Repeat until you are happy with the consistency (if you’ve gone over a little add a tablespoon of flour and a tablespoon of sugar to dry it out a little – do not add any more than this or the ration of the baking powder will not be correct)
  4. Put the oven on to 160C fan / 180 conventional
  5. When you’re happy with the dough, put in all the fruit and nuts and mix until it is evenly distributed
  6. Cut the dough into two pieces (this is only so it fits on your baking tray more easily) and roll each of them into a log shape. They should be about 6cm/3″ thick
  7. Move them on to the prepare baking tray and do not ‘pat them down’. They will sag into that typical biscotti domed oval in the oven
  8. Pop in the oven for about 30 minutes. You are looking for an almost ‘set’ textures but it will give a little if you prod it with your finger
  9. Leave on the baking tray to cool for at least 20 minutes. You can go off and leave them for some while
  10. After they’ve cooled, take a bread knife and slice each of the logs. The slices will be about 1.5cm width (about half an inch) and you’ll get about 15 off each log
  11. Lay all the slices back on the baking tray and put back in the oven for another 30 minutes (many recipes say to flip them halfway through but I find you risk breaking the biscuits and they cook perfectly well on both sides if left alone)
  12. You can test if they are done by pressing them with a finger – they should only just give a little
  13. Leave to cool on a wire rack
  14. When cool, break up the white chocolate in a bowl and warm until melted (your choice of microwave or bain marie)
  15. Drizzle the white chocolate back and forth other the biscotti (only do one side)Cherries and berries biscotti
  16. Leave to cool again until the chocolate is firm
  17. Biscotti will store for a good couple of weeks in an airtight container or when wrapped. These would also make nice presents in a cellophane wrapper or bag
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