Christmas biscotti

by Dixie Elliott | Cuisine issue #155
Serves: Makes about 32.

2 eggs
3⁄4 cup caster sugar
1 teaspoon vanilla extract
2 cups flour
1⁄2 teaspoon baking powder
110g natural almonds
100g glace cherries, halved

Preheat the oven to 180°C. Line a large baking tray with baking paper.

Using an electric mixer, beat the eggs, sugar and vanilla until pale and thick.

Sift the flour and baking powder over the egg mixture. Gently stir until just combined. Add the almonds and cherries and stir until combined. Turn the mixture on to a lightly floured surface and knead until smooth. Divide the mixture in half and form into 2 x 25cm-long x 5cm-wide logs.

Transfer the logs to the prepared baking tray. Bake for 20 minutes or until firm to the touch and a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.

Preheat the oven to 140°C. Using a sharp knife, cut the logs into thin diagonal slices. Arrange on the baking tray side by side then bake for 10 minutes. Turn and bake for a further 10 minutes or until the biscotti are dry and crisp. Remove from the oven and allow to cool completely before serving.

The biscotti will keep stored in an airtight container for up to 4 days.

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