The Christmas biscotti I made last year were so delicious I decided that this year I needed Christmas biscotti again, but to change things up a bit I used one of Donna Hay's wonderful recipes, mixing cinnamon and dried cherries. You might think that when it comes to biscotti I'm biased (and you're right), so I'll let two very talented ladies convince you that biscotti is a delicious treat - and dead easy to make.
Cinnamon and cherry biscotti
slightly adapted from the always wonderful Donna Hay Magazine
2 cups + 2 tablespoons (300g) all purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
pinch of salt
¾ cup (150g) granulated sugar
3 large eggs, lightly beaten with a fork
2 teaspoons vanilla extract
2/3 cup (95g) dried cherries, chopped
Preheat the oven to 160°C/320°F. Line a large baking sheet with baking paper.
In a large bowl, sift together the flour, baking powder, cinnamon and salt. Stir in the sugar. Add the eggs and vanilla and mix until a dough forms. Incorporate the cherries.
Shape the dough into a log, approximately 30cm (12in) long. Place onto prepared sheet and bake for 30-35 minutes or until lightly golden and firm to touch. Remove from the oven and cool on the sheet over a wire rack for 30 minutes. Line another baking sheet with baking paper.
Carefully slice the logs into 3mm-thick slices and place onto prepared sheet. Bake for 10-12 minutes or until golden and crisp. Cool on the sheets.
Makes about 25