DIY gifts: biscotti
To go with the monogrammed mugs I made some cranberry and almond biscotti. It’s hard to think of things to bake which will keep, to allow for posting presents and people already having a billion snacks to eat on Christmas day. I’ve gone for muffin mix in the past, but decided to try biscotti this year; it seemed to go well with the mugs. This was my first attempt at making biscotti and I was surprised at how easy it was, and how well it turned out. And as an added bonus the biscuits should keep for a month after baking!
Cranberry and almond biscotti (based on this recipe)
1. Put 350g plain flour, 2 tsp baking powder, 2 tsp mixed spice and 250g golden caster sugar in a big bowl and mix well.
2. Stir in 3 beaten eggs and the zest of 1 orange until it starts clumping, then bring together with your hands. It will seem too floury and you’ll worry it’s not going to work, but just keep kneading and you will end up with a sticky dough.
3. Add 170g dried cranberries and 100g blanched almonds and work in to the dough.
4. Turn the dough out onto a lightly floured surface and divide into 4. Roll each piece into a sausage about 30cm long. It won’t look like there’s enough dough for that but it will turn out all right in the end so don’t panic.
5. Line 2 baking sheets with parchment and place 2 sausages on each sheet. Bake at 180 c / gas mark 4 for 25-30 mins until pale but firm. Remove from the sheets and place on a wire rack for a few minutes until cool enough to handle. Reduce the oven heat to 140 c / gas mark 1.
6. Using a bread knife, cut each sausage diagonally into 1cm slices, and lay the slices flat on the baking sheets. Bake for 15 mins, then turn over and bake for another 15 mins. Tip them onto the wire rack again to cool.