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Dark Cherry and Hazelnut Biscotti

Dark Cherry and Hazelnut Biscotti

Twice-baked crunchy hazelnut and cherry biscotti, perfect for accompanying desserts or a strong espresso.

Baking Vegetarian Italian Hazelnuts Biscuits Cherries

Estimated Nutrition

Calories

862.1

kcal / serving

3448.5 kcal total

Carbs

135.3g

per serving

541.2 g total

Fat

27.7g

per serving

110.8 g total

Protein

17.1g

per serving

68.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Caster Sugar

1.5

tsp

Baking Powder

Dairy

piece

Egg

medium, free-range, lightly beaten

Fruits

250

Dried Black Cherries

chopped

piece

Lemon

zest only

GrainsCereals

250

Plain Flour

NutsSeeds

125

Hazelnut

whole, shells removed

Method

Mix the flour, sugar, and baking powder in a bowl until combined.

Whisk in the eggs gradually until the mixture forms a dough.

Mix in the cherries, hazelnuts, and lemon zest.

Divide the dough into six portions and roll each into a sausage shape 3cm in diameter.

Flatten the dough slightly and place on the tray with 6cm gaps between them.

Preheat the oven to 150°C and line a baking tray with greaseproof paper.

Bake for 15-20 minutes until pale golden-brown then cool for 10 minutes.

Cut diagonal slices 5cm thick and arrange them back on the tray.

Bake for 6-8 minutes, turn over, and bake for another 6-8 minutes until crisp.

Cool the biscotti on a wire rack.

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