Dunk these tasty morsels in white wine or have them with coffee. You can easily vary them with the different crystallised or dried summer fruits.
Ingredients
- ¾ cup crystallised or dried strawberries
- ¼ cup strawberry eau de vie or berry fruit juice
- ¾ cup whole unblanched almonds, toasted
- 125 grams butter, softened
- ¾ cup sugar
- 2 eggs
- 2¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Method
- Preheat the oven to 160ºC. Lightly grease 1-2 baking trays or line with baking paper.
- Cut the strawberries in half. In a small saucepan, bring the strawberry eau de vie or berry fruit juice to scalding point. Add the strawberries and set aside for 10 minutes or until cool.
- Chop the almonds into small chunky pieces.
- In a large bowl, beat the butter and sugar together until creamy.
- Add the eggs one at a time beating well after each addition until the mixture is smooth.
- Sift the flour, baking powder and baking soda together and stir into the creamed mixture with the almonds, strawberries and soaking liquid. Stir only until combined.
- Turn onto a lightly floured bench. Divide the mixture in half and roll each portion out to a sausage about 3cm in diameter and the length of the baking tray.
- Place on the prpared trays about 5cm apart. Gently flatten the top of both rolls.
- Bake in the preheated oven for 30 minutes or until they are lightly browned and firm to the touch.
- Cool the rolls on a cake rack for 10 minutes then slice them diagonally into ½cm wide slices.
- Place the slices back on the tray and return the biscotti to the oven for a further 7-8 minutes until lightly coloured. Turn them over and cook a further 5 minutes.
- Cool on a cake rack. Store in an airtight container.
Cooks Tips
If you are unable to get the crystallised or dried strawberries use dried apricots, dates, cherries, pawpaw or mango.
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