Biscotti also known as Cantucci, are twice baked Italian almond biscuits. But like any other recipe, there are so many variations of biscotti available throughout the world. We can relate it to the rusk we get here locally. While rusks are plain, biscottis have either nuts or dried fruits or chocolate in them and are served as a dessert along with a beverage. I Italy it is served with a special wine after dinner. I love how the biscotti looks. Studded with colouful fruits or nuts, they are simply gorgeous. I have tried baking it without eggs in the past, but for today, I tried it with eggs. This recipe is quite simple and doesn’t have any fat in it except for the yolks. So if you are trying an eggless version of this, I suggest you add a tbs of butter or ghee in the recipe to compensate the fat from the yolk.
The shape of my biscotti is not that traditional. That is because I baked it in a loaf tin. Usually the dough is shaped into an oblong and placed on a baking tray to bake. But when I tried, my dough was a little loose and I know it would spread if I tried to bake in a tray. That is why I used a loaf tin to bake it. However the shape may be, it turned out fantastic. And Sruti was so happy that I made something for her after a long time. The original recipe had cranberries and almonds, but as I had a pack of cherries which I got for the Christmas candy theme, I thought of using it in the recipe. It turned out so colourful and I was super proud to have made something like this.
Recipe Source: Reader’s Digest
Makes 12 Biscotti
Ingredients:
All Purpose Flour / Maida – 125 gm
Baking Powder – 1/2 tsp
Ground Cinnamon – 1 tsp
Dried Cherries – 110 gm
Egg – 2, small
Brown Sugar – 85 gm
Procedure:
Preheat oven to 180°C.
In a bowl add eggs and sugar and beat it for a minute or two until pale and fluffy. When you raise the beater, it should leave a trail.
In a separate bowl combine, flour, cinnamon and baking powder. Mix well.
Add this to the egg mixture and fold them with a spatula.
Add in the cherries to the dough and mix well.
Grease and line a small loaf tin and transfer the batter to it.
Bake in preheated oven for 25 – 30 minutes or until the top is golden.
Remove from oven and let it cool for 5 minutes.
Flip the tin and remove the loaf.
Slice it into 12 equal portions.
Lay the slices on a tray and return it back to the oven.
Bake for 10 – 15 minutes or until golden and crisp.
Remove from oven, cool it in the tray for a while.
Once completely cool, store in air tight jar.
Cherry Biscotti Recipe
Ingredients
- All Purpose Flour / Maida - 125 gm
- Baking Powder - 1/2 tsp
- Ground Cinnamon - 1 tsp
- Dried Cherries - 110 gm
- Egg - 2 small
- Brown Sugar - 85 gm
Instructions
- Preheat oven to 180°C.
- In a bowl add eggs and sugar and beat it for a minute or two until pale and fluffy. When you raise the beater, it should leave a trail.
- In a separate bowl combine, flour, cinnamon and baking powder. Mix well.
- Add this to the egg mixture and fold them with a spatula.
- Add in the cherries to the dough and mix well.
- Grease and line a small loaf tin and transfer the batter to it.
- Bake in preheated oven for 25 - 30 minutes or until the top is golden.
- Remove from oven and let it cool for 5 minutes.
- Flip the tin and remove the loaf.
- Slice it into 12 equal portions.
- Lay the slices on a tray and return it back to the oven.
- Bake for 10 - 15 minutes or until golden and crisp.
- Remove from oven, cool it in the tray for a while.
- Once completely cool, store in air tight jar.
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Yours looks like a studded cake rusk! The biscotti looks so good… I like that without adding any fat, the biscotti still feels so rich…
We call these biscotti as cake rusk and I love their taste with chewy taste of tutti frutti. You have made it so perfectly that I’m tempted to try your recipe but an egg free version.
Love those cherry studded biscotti, Gayathri. Shruti must be having a blast this month. 🙂
Thats a fantastic addition of cherries in biscottis, and how beautiful those slices of biscottis looks, dark and crisp. I seriously want to munch some rite now.
The cherry studded biscottis look so delicious and perfectly made.The biscottis got a nice rich color and tempts me to give a try.
Wow ! These biscottis look really rich , they remind of our Indian rusks . I like the shape of these ,better than the original biscotti shape !
The cherries lend a wonderful taste and specially after baking . Glad Shruti enjoyed her bake .
Oh wow very beautiful Gayathri, this surely must have been so delicious…I love rusk and to think it can come in different flavours is simply great!
The cherries have made them so festive and colorful. I love the deep brown color. They look perfectly crunchy,.
This cherry biscotti looks yum and so perfectly done. I am sure I will finish them on the first go itself.
Cherry biscotti looks amazing. I just want to grab a couple and dunk them in my hot cup of tea. They look so crunchy and delicious.
biscotti with cherries must taste awesome. great variety of biscotti
Cherries are looking like small gems studded on biscotti.. a perfect share for the festive season and even good for anytime baking!!
these studded biscottis are surely a treat – Xmas or not ! kids would love and glad Sruti liked it too
Looks so lovely. Can we make it eggless? If yes, what and how do I need to substitute? Please advice.
Thank you. I have some eggless biscotti recipes in the blog. You can keep that as the base and use flavours from this recipe.
These biscotti look so rich. Reminds me of the rusk we had in school days
The biscottis look stunning gayathri, colorful cherries makes it more tempting!!! perfect snack with coffee!
Made this recipe,but came out little crumbly.Tastes awesome…
Thanks for sharing. Did you allow it to cool completely before slicing. As the cake is soft, you need to be really careful while slicing.
Amazing recipe was looking for a fat free baked dessert however can I replace eggs in this with flax seed
Thank you. I haven’t tried this with flax eggs. So not sure how good it will be.