White Chocolate and Cherry Biscotti

I made these as gifts for members of my church council as a thank you gift at the start of the new year. I had a few left over so took them to our toddler group ‘Little Angels’ for the mums to have with their morning cuppa in the child free zone. As I popped in to call them back to teh reality of ‘tidy up time’ I was asked for the recipe: here it is.

Ingredients

  • 175g White chocolate (chips)
  • 175g Glace cherries
  • 100g Butter
  • 200g Caster sugar
  • 3 Eggs
  • 1/2 tsp Vanilla essence
  • 100g Ground rice
  • 1tsp Baking powder

Method

  1. Set oven to 180c / Gas 4.
  2. Cut the cherries in half and set to one side. If using a bar of chocolate rather than chips or chunks, bash with a blunt object such as a rolling pin to break into pieces. Also set to one side.
  3. Beat the sugar and butter together until light and fluffy.
  4. Mix in the eggs, one at a time, not taking too much concern if the mixture looks curdled.
  5. Add the vanilla.
  6. Stir in the cherries and chocolate, until they are evenly distributed.
  7. Sift the flour, rice, and baking powder into the batter and mix until it forms a dough.
  8. Taking a quarter of the dough, roll on a floured surface to form a fat sausage, then place onto a greased baking tray.
  9. Repeat with the rest of the dough, then pop into the oven for 30minutes until risen and golden.
  10. Remove from the oven and allow to cool slightly, so that they can be comfortably handled. Reduce the oven to 170c/Gas3.
  11. Slice each ‘sausage’ diagonally, into 1/2inch (1 cm) thick slices, then return to the baking tray cut side up.
  12. Pop back into the oven for another 10 minutes or so to crisp up.
  13. Once done, leave to cool, then serve with a hot drink. Coffee is traditional, but hot chocolate also pairs up quite nicely, and they certainly went down well with the cups of tea this morning. Biscotti do, apparently, last for up to 2 weeks in an air tight container, so are really quite good for Christmas gifts.

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