Sour cherry and white chocolate biscotti
Makes about 20 | prep 15 mins | total time
- 100g blanched almonds
- 175g plain flour
- 25g cocoa powder
- ½ tsp baking powder
- 150g caster sugar, ordinary or golden
- 100g white chocolate chips
- 75g dried sour cherries
- 3 medium eggs
- ½ tsp vanilla bean paste or extract
Make up to a few days ahead, cool, then store in an airtight container.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a large baking tray with nonstick baking paper.
- Spread the almonds on a baking tray and toast them in the oven for 10 minutes until lightly golden. Leave to cool.
- Sift the flour, cocoa powder, baking powder and a small pinch of salt into a bowl and stir in the sugar, chocolate chips, sour cherries and whole toasted almonds. In a separate bowl, beat 2 whole eggs and 1 egg yolk together with the vanilla (use the remaining egg white in another recipe).
Tip You can swap the sour cherries for chopped candied peel or small chunks of dried figs, the almonds with hazelnuts, pecans or macadamias, and the white chocolate with milk or dark. Candied orange, hazelnut and dark chocolate chip is another of my favourite combinations.
- Make a well in the centre of the dry ingredients and stir in the egg mixture until it comes together into a soft dough. If it is slightly sticky, knead in a little more flour, but don't let it become stiff and dry. Turn it out onto a lightly floured work surface and knead briefly until smooth.
- Roll the dough into a long sausage that is 4-5cm wide. Put onto the prepared baking sheet and bake for about 30 minutes until cooked all the way through. A skewer inserted into the centre should come away clean. Remove from the oven and set aside to cool for at least 10 minutes.
- Lower the oven temperature to 150°C, fan 130°C, gas 2. Using a sharp, serrated knife, cut the log slightly on the diagonal into 1-1.5cm thick slices. Place the biscotti, side by side, cut-face down, on the baking sheet and bake for another 20 minutes, turning halfway through, until they feel slightly firm and dry when pressed. Transfer to a rack and leave to cool. They will get harder as they go cold. Store in an airtight tin.