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
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
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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