Transport your taste buds to the sun-drenched hills of Italy with this irresistible almond and cherry biscotti recipe from renowned food writer Rachel Roddy. These twice-baked delights, known as Biscotti di Ceglie, offer the perfect balance of crunch and flavour, making them ideal for dunking in your morning coffee or serving as an elegant after-dinner treat.
Why You'll Love This Recipe
Unlike ordinary biscuits, these Italian classics are baked twice to achieve their characteristic crispness. The combination of toasted almonds and tart cherries creates a symphony of textures and flavours that will have you reaching for just one more.
Ingredients You'll Need
- 200g plain flour
- 100g caster sugar
- 1 tsp baking powder
- 2 large eggs
- 100g whole almonds, lightly toasted
- 50g dried cherries
- Zest of 1 orange (optional)
Step-by-Step Instructions
- Preheat your oven to 180°C (160°C fan) and line a baking tray with parchment.
- Mix flour, sugar and baking powder in a large bowl.
- Beat in eggs to form a stiff dough, then fold in almonds and cherries.
- Shape into two logs about 3cm wide and bake for 25 minutes until golden.
- Cool slightly, then slice diagonally into 1cm pieces.
- Return to oven for 10-15 minutes per side until crisp and dry.
Serving Suggestions
These biscotti pair beautifully with espresso or dessert wine. For a special touch, dip one end in melted dark chocolate and let set before serving. They also make wonderful edible gifts when packaged in cellophane bags tied with ribbon.
Storage Tips
Store in an airtight container where they'll keep for up to two weeks - if they last that long! The flavour actually improves after a day or two as the ingredients meld together.
