These sour cherry and orange biscotti are the perfect coffee accompaniment to have on standby over the Christmas period. Stored in an airtight container they'll last for 3 weeks, meaning they're an easy treat to whip out for unexpected guests in the festive weeks ahead. Or place a few in a cellophane bag for an easy, edible Christmas gift.
Dried sour morello cherries are famed for their tart flavour - the initial taste is a delicate sweetness, with a sour hit to the back of the mouth making them extremely moreish. The flavour combines perfectly with orange zest and almonds. This 1kg pack of sour morello cherries is a store cupboard must-have for Christmas baking - try adding some to mince pies, Christmas pudding, scones, flapjacks and even Christmas Day granola.
Ingredients Serves: 16
- 125g plain flour, plus extra for dusting
- 1/4 tsp baking powder
- 125g caster sugar
- 1-2 eggs, lightly beaten
- 70g sour cherries, roughly chopped
- 75g blanched almonds, roughly chopped
- Zest of 1 orange
- Pre-heat the oven to 160°C/fan 140°C/gas mark 3.
- Line a baking tray with baking parchment.
- Mix together the flour, baking powder and sugar.
- Add half the beaten egg a little at a time to form a stiff dough. You may not need all the egg. The dough shouldn't be sticky.
- Mix in the sour cherries, blanched almonds and orange zest.
- Tip onto a floured work surface and knead until well combined.
- Roll the dough into a sausage shape approximately 4cm in diameter and transfer to the baking tray. Bake for 30-35 minutes.
- Allow the biscotti to cool for 10 minutes, then use a serrated knife to cut into slices 2-3cm thick.
- Place the slice back on the baking tray cut side up and bake for a further 20-30 minutes, turning them over half way through. The biscotti should be dry and a very light golden brown. They will keep for 3 weeks in an airtight container.