I love Christmas and part of the festive feeling is getting everything prepared – for me a lot of that preparation is in the kitchen! Right now it’s time for some Christmas Biscotti which make lovely little gifts over the festive season, just wrap them in a square of cellophane with a little ribbon tie – your friends and family will be suitably impressed!
Biscotti is an Italian biscuit which translates as “twice baked” but can also be referred to as Cantuccini. Traditionally dipped in Vin Santo (an Italian dessert wine), although they are great with any wine, coffee or liqueur. Usually the traditional recipe uses almonds but in my festive version we’re making a few tweaks!
375g Plain flour
250g Caster sugar
2 tsp Baking powder
2 tsp Mixed spice
0.5 tsp Cinnamon
75g Dried cherries
50g Mixed peel
50g Pistachio kernels
- Preheat the oven to 180 degrees
- Combine all the dry ingredients in a large mixing bowl
- Beat the eggs in a separate bowl, grate the orange zest and add the mixture to the dry ingredients
- At this point it’s best to get your hands dirty – combine the ingredients together with your fingers, it might seem dry but gradually the mixture will come together into a ball of dough
- Turn the dough out onto a lightly floured work surface
- Divide the dough into four and with your hands roll these into sausages (about the length of a cucumber)
- Place two with a good gap between on a baking tray lined with parchment and repeat with the other two – bake for 25 minutes
- Remove from the oven, turn it down to 140 degrees and place on a wire rack for 5 minutes until cool enough to touch
- Cut the biscotti loaves diagonally to create the traditional shape and roughly 1-2cm wide
- Put the slices back on the baking tray face up and return to the oven for another 15 minutes
- Take the biscotti out and turn them over to bake for another 15 minutes
- Remove again and cool on a wire rack
Your Christmas Biscotti will keep in an airtight container for up to one month (to preserve for longer – once you have cut your biscotti into slices you can freeze them and when you bake for the second time just add a couple of minutes longer on each side!)
I started my preparations in June by making lots of chutney in the peak of the fruit and veg growing season – it’s not too late so why don’t you try my Spicy Tomato Chutney for your Christmas cheese board?
How did you get along with this recipe? If you have any pictures remember to tag @boolovesbaking on Instagram or Twitter!
Ho ho ho! Have you entered my CHRISTMAS COMPETITION yet? If not, hurry up as I will be picking the lucky winner of a NutriBullet Graphite blender (perfect for smoothies, shakes, soups and lots more!) on Friday 18th September. CLICK HERE to enter – good luck!