Denise says:
Can be made in advance
Will freeze - biscotti only
Can be Parev
These little biscuits go very well with coffee and petit fours, as well as fruit compotes, mousses and soufflés. They can be stored in an airtight container for up to 1 week. Alternatively, they will freeze.
Makes : 60
Prep time : 15 minutes
Cooking time : 40 minutes
Plus 10 minutes cooling time
Ingredients:
250g (9 ozs) plain flour225g (8 ozs) caster sugar
½ tsp baking powder
50g (2 ozs) dried apricots Roughly chopped
50g (2 ozs) pitted dates Roughly chopped
50g (2 ozs) shelled pistachio nuts
50g (2 ozs) whole blanched almonds Roughly chopped
50g (2 ozs) skinned hazelnuts Roughly chopped
1 lemon Zest only
2 medium eggs Lightly beaten
Method
1) Pre-heat the oven to 1800C (3500F/gas mark 4).2) Mix the flour, sugar and baking powder in a large bowl.
3) Add all the dried fruit, nuts and zest.
4) Add three-quarters of the beaten egg and mix well.
5) Add the last quarter a little at a time until the dough takes shape but is not too wet. (You may not need all of the egg). If too sticky, add extra flour.
6) Divide the dough into three equal portions.
7) Using your hands, roll each portion into ‘sausages’ about 3cm (1 inch) in diameter.
8) Place the ‘sausages’ on baking trays lined with baking parchment at least 6cm (2½ inches) apart.
9) Lightly flatten the ‘sausages’.
10) Bake until golden brown (for about 20 minutes).
11) Remove from the oven and leave for 10 minutes to cool and firm up.
12) Reduce the temperature of the oven to 1400C (275oF/gas mark 1).
13) Using a serrated knife and cutting at an angle, cut each ‘sausage' into very thin slices.
12) Lay the slices on the baking trays.
13) Return them to the oven and cook for a further 10 minutes.
14) Turn each biscotti over and cook for another 10 minutes.
15) Remove from the oven.
16) Cool on cake racks.
To Store: Store in airtight containers for up to 2 weeks.