In this crunchy biscuit recipe, coloured maraschino cherries and almonds create a pretty ‘stained-window’ effect.
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Ingredients
Method
1.Preheat oven to 180°C. Grease oven trays; line with baking paper.
2.Whisk sugar and eggs in a medium bowl until combined; stir in sifted flours then cherries and nuts.
3.Knead dough on a lightly floured surface until smooth. Divide dough in half, roll each portion into a 30cm log; place logs on tray.
4.Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Cool on trays for 10 minutes.
5.Reduce oven temperature to 150°C.
6.Using a serrated knife, cut logs diagonally into 5mm thick slices. Place slices, in a single layer, on ungreased oven trays. Bake biscotti for 30 minutes or until dry and crisp, turning halfway through baking. Cool on wire racks.
You can swap the almonds for hazelnuts or pistachios if you prefer.
Note
