Twice-heated, these crunchy hazelnut biscotti are only the thing to go with a satiny pastry or a solid coffee.


For the biscotti

250g/9oz plain flour

250g/9oz caster sugar

1½ tsp heating powder

3 medium unfenced eggs, softly beaten

250g/9oz dried dark cherries, slashed

125g/4½oz entire hazelnuts, shells eliminated (shelled weight) 1 lemon, zing as it were


1 For the biscotti, preheat the stove to 150C/300F/Gas 2. Line a heating plate with greaseproof paper.

2 Mix together the flour, sugar and preparing powder in a bowl until very much joined.

3 Whisk in half of the beaten eggs until all around joined. Steadily include the staying beaten egg, a little at a time, making sure the entirety of the egg has been completely joined into the blend before including more, until the blend meets up as a batter. (NB: You shouldn’t utilize the entirety of the egg.)

4 Add the cherries, hazelnuts and lemon zing and blend well.

5 Divide the batter into six equivalent bits. Fold each bit into a frankfurter shape about 3cm/1¼in in distance across, utilizing your hands. Delicately straighten each part of mixture with the palm of your hand.

6 Place every batter ‘frankfurter’ onto the readied heating plate, leaving a 6cm/2½in hole between each bit of mixture to consider development. Heat in the stove for 15-20 minutes, until pale brilliant earthy colored.

7 Remove the ‘wieners’ from the broiler and put in a safe spot for 10 minutes to cool and firm up.

8 Using a serrated blade, cut 5cm/2in thick cuts from the batter ‘frankfurters’ on the inclining. Orchestrate the cuts onto the lined preparing plate and return them to the broiler for a further 6-8 minutes.

9 Turn the biscotti over and keep on heating for 6-8 minutes, or until fresh and brilliant earthy colored. Put aside to cool on a wire rack.

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