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Fruity Biscotti

We are so pleased to share these delightful, crunchy treats with you! Although there are many, many types of biscotti out there, we love the combination here of dried cherries, raisins, almonds, and pistachios; plus, the addition of grated orange zest and mixed spice perfume the little cookies to perfection. They will keep for up to a month in a tin if they’re around that long! Dipped in coffee or tea, these are such a treat — happy dunking!

Fruity Biscotti

12 oz. all-purpose flour (2½ cups plus 2 tbs.)
2 tsp. baking powder
2 tsp. mixed spice
9 oz. golden caster sugar (1½ cups)
3 eggs, beaten
grated zest of 1 orange
3 oz. dried cherries (scant ½ cup)
3 oz. raisins (scant ½ cup)
2 oz. blanched almonds (scant ½ cup)
2 oz. shelled pistachios (scant ½ cup)

Heat the oven to 350°F and line a baking sheet with parchment paper.

Put the flour, baking powder, mixed spice, and sugar in a large bowl and mix well. Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands — it will seem dry at first but keep kneading until no floury patches remain. Add the fruit and nuts, then work them in until evenly distributed.

Turn the dough onto a lightly floured surface and divide in half. With lightly floured hands, shape each half into a sausage about 10″ long. Place on the baking sheet and bake for 25-30 minutes, or until the dough has risen and spread and feels firm. It should still look pale. Transfer to a wire rack for a few minutes until cool enough to handle. Turn the oven down to 275°F.

Using a bread knife, cut ½” slices on the diagonal, then lay the slices on the baking sheet. Bake for another 15 minutes, turn over and bake for a further 15 minutes, until dry and golden. Tip onto the wire rack to cool completely. Store in an airtight container for up to a month.

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