Biscotti
These are made for dipping and soaking.
SERVES
72
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
65
MINUTES
Ingredients
350g plain flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp mixed cake spice
240g golden caster sugar
Pinch sea salt
3 large eggs
Zest 1 orange
Zest 1 lemon
60g golden raisins
80g dried apricots
80g almonds, roughly chopped
Icing sugar for dusting
Method
Preheat your oven to 180ÂșC/gas mark 4.
Line two large flat baking trays with parchment.
Sieve the flour, baking powder,cinnamon, and cake spice together.
Stir in the sugar and salt.
Lightly beat the eggs with the zest of the lemon and orange.
Add the egg mixture to the flour and sugar.
Stir the eggs in until relatively combined, then bring the mixture together with your hands until it forms a dough.
Knead the dried fruit and nuts into the dough.
Lightly dust the work surface with icing sugar and tip out the dough.
Divide the dough into four, roll each quarter into a sausage-shaped log, and put two of these on each tray. Dust with a little more icing sugar.
Place the trays in the centre of your oven and bake for about 25 minutes until firm to touch.
Turn the oven down to 140ÂșC/gas mark 2.
Once cool enough to handle, transfer each log onto a wire rack.
Allow to cool for another 10 minutes and slice each one into 18 slices with a sharp serrated knife on a breadboard.
Lay each biscuit back onto the trays as you cut them from the log.
Bake for another 20 minutes, then turn each biscuit over.
Bake for another 20 minutes until they are dried out.
Place back onto a wire rack to cool.
