As some of you might know, I am a big fan of James Martin. Here is another one of his recipes from DESSERTS (a fabulous collection of recipes from SWEET BABY JAMES)
I did change a few things, as I was out of hazelnuts, almonds and dried strawberries. Used green cherries and the nuts were replaced with pistachios.
250 g Plain Flour
250 g caster sugar
3 medium Free Range Eggs lightly beaten
50 g dried sweetened strawberries chopped
100 g dried Apricots chopped
50 g medjool dates stones removed, chopped
75 g Pistachios shells removed
50 g whole blanched Almonds
50 g Hazelnuts shells removed
1 Lemon zest only
For the biscotti, preheat the oven to 180C/350F/Gas 4. Line a baking sheet with baking parchment.
Mix the flour, sugar and baking powder together in a large bowl. Add half the beaten eggs and mix well, then add half of what's left and mix again. Add the last quarter a little at a time until the dough takes shape but isn't too wet (you may not need to use all of the eggs). Add the fruit, nuts and
lemon zest and mix well.
Divide the dough into six pieces. With wet hands, roll each piece into a sausage shape about 5cm/2in wide and place well apart on the baking sheet. Lightly flatten the 'sausages' and bake for about 20 minutes, or until golden-brown. Remove from the oven and leave to cool and harden for ten minutes.
With a serrated knife, cut the 'sausages' on an angle into 0.5cm/¼in slices and lay these on the baking sheet. Return to the oven and bake for eight minutes, then turn the slices over and cook for a further 10-15 minutes, or until they are a pale golden colour. Remove from the oven and cool on wire racks. When completely cold, the biscotti can be stored in airtight jars for a week or more.
I didn't make the Limoncello, although I certainly have enough lemons at the moment to do so. Shop bought for me, and then dunked the biscotti in to the Limoncello. DELISH.
It might look ugly but it sure tastes good!
2 years ago