https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Dark_Cherry_and_Hazelnut_Biscotti 2026-04-05T18:06:35Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Dark_Cherry_and_Hazelnut_Biscotti&diff=9863&oldid=prev 2023-12-20T10:24:18Z

<p></p> <p><b>New page</b></p><div>[[The Green_Book|&amp;lArr; The Green Book]]&lt;/br&gt;[[Bread &amp; Baking|&amp;lArr; Bread &amp; Baking]]<br /> <br /> <br /> <br /> [[File:darkcherryandhazelnu_92470_16x9.jpg|400px|left]]<br /> Twice-baked, these crunchy hazelnut biscotti are just the thing to accompany a silky dessert or a strong espresso.<br /> <br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> ;For the biscotti<br /> :250g/9oz plain flour<br /> :250g/9oz caster sugar<br /> :1½ tsp baking powder<br /> :3 medium free-range eggs, lightly beaten<br /> :250g/9oz dried black cherries, chopped &lt;span style=&quot;color:maroon&quot;&gt;&#039;&#039;200g is fine, or cranberries - ch&#039;&#039;&lt;/span&gt;<br /> :125g/4½oz whole hazelnuts, shells removed (shelled weight)<br /> :1 lemon, zest only<br /> <br /> ==Method==<br /> #For the biscotti, preheat the oven to 150C/300F/Gas 2. Line a baking tray with greaseproof paper.<br /> #Mix together the flour, sugar and baking powder in a bowl until well combined.<br /> #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.) &lt;span style=&quot;color:maroon&quot;&gt;&#039;&#039;never need all the egg - ch&#039;&#039;&lt;/span&gt;<br /> #Add the cherries, hazelnuts and lemon zest and mix well.<br /> #Divide the dough into six equal portions &lt;span style=&quot;color:maroon&quot;&gt;&#039;&#039;three - ch&#039;&#039;&lt;/span&gt;. 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.<br /> #Place each dough &#039;sausage&#039; 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 &lt;span style=&quot;color:maroon&quot;&gt;&#039;&#039;maybe &gt;20 mins - ch&#039;&#039;&lt;/span&gt;, until pale golden-brown.<br /> #Remove the &#039;sausages&#039; from the oven and set aside for 10 minutes to cool and firm up.<br /> #Using a serrated knife, cut 5cm/2in thick slices from the dough &#039;sausages&#039; on the diagonal. Arrange the slices onto the lined baking tray and return them to the oven for a further 6-8 minutes.<br /> #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.<br /> <br /> &lt;small&gt;&#039;&#039;James Martin&#039;&#039; from &#039;&#039;Saturday Kitchen Best Bites&#039;&#039; [https://www.bbc.co.uk/food/recipes/darkcherryandhazelnu_92470 https://www.bbc.co.uk/food/recipes/darkcherryandhazelnu_92470]&lt;/small&gt;</div>

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