BBC

Dark cherry and hazelnut biscotti

Veg

Twice-baked, these crunchy hazelnut biscotti are just the thing to accompany a silky dessert or a strong espresso.

Ingredients

For the biscotti

250g/9oz plain flour
250g/9oz caster sugar
1½ tsp baking powder
3 medium free-range eggs, lightly beaten
250g/9oz dried black cherries, chopped
125g/4½oz whole hazelnuts, shells removed (shelled weight)
1 lemon, zest only

Preparation method

For the biscotti, preheat the oven to 150C/300F/Gas 2. Line a baking tray with greaseproof paper.
Mix together the flour, sugar and baking powder in a bowl until well combined.
Whisk in half of the beaten eggs until well combined. Gradually add the remaining beaten egg, a little at a time, making sure all of the egg has been fully incorporated into the mixture before adding more, until the mixture comes together as a dough. (NB: You may not need to use all of the egg.)
Add the cherries, hazelnuts and lemon zest and mix well.

Technique: Zesting citrus fruit
Divide the dough into six equal portions. Roll each portion into a sausage shape about 3cm/1¼in in diameter, using your hands. Gently flatten each portion of dough with the palm of your hand.
Place each dough 'sausage' onto the prepared baking tray, leaving a 6cm/2½in gap between each portion of dough to allow for expansion. Bake in the oven for 15-20 minutes, until pale golden-brown.
Remove the 'sausages' from the oven and set aside for 10 minutes to cool and firm up.
Using a serrated knife, cut 5cm/2in thick slices from the dough 'sausages' on the diagonal. Arrange the slices onto the lined baking tray and return them to the oven for a further 6-8 minutes.
Turn the biscotti over and continue to bake for 6-8 minutes, or until crisp and golden-brown. Set aside to cool on a wire rack.

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