Recipe: Christmas Biscotti

With biscotti you can add whatever mix ins you prefer - for a Christmas theme we have used almonds, glace cherries and dried fruit. This recipe is based on a traditional Italian recipe that uses egg to bind the ingredients instead of butter or oil and is a perfect accompaniment to a cup of coffee.

Yields approx. 32- 36

METHOD:

1. Preheat oven to 160 degrees C - Circulaire function if using SMEG or Hot Air function if using ASKO.
2. Place eggs, sugar and vanilla in stand mixer bowl with whisk attachment and whisk until pale in colour and tripled in volume.
3. Stir in dry ingredients and dried fruit, nuts and zest until all comes together into a sticky dough.
4. With lightly floured hands shape dough into 2 even sized logs approx. 20 cm long x 7 cm wide. Transfer logs to baking paper lined oven tray and bake for 30 minutes or until firm.
5. Once cooked remove from oven and cool.Reduce oven temperature to 140 degrees C.
6. Once logs are cooled, cut logs into thin, even slices using a serrated knife, approx. 7-8mm thick. Each log will yield 16 -18 slices.
7. Place slices flat in a single layer onto baking paper lined oven trays and bake again for 15-20 minutes or until golden brown and firm. Remove from oven and cool on a wire rack. Biscotti will harden further once cooled.
8. Store in an airtight container.