I sold this soft and chewy biscotti at Christmas markets for several years and hadn’t made them since. I had forgotten how delicious and versatile they are. Based on a recipe by dee hobsbsawn smith from the cookbook Double Dishing. Don’t like the cherry chocolate candied ginger combo? You can use about anything as long as your additions equal two cups. The variation pictured is with chopped apricot, white choc, almonds and fresh ginger. Note: The biscotti look more appetizing when things are rough chopped by hand s as opposed to chopped more finely in a food processor as they are in the variation pictured.
| 2 c | all-purpose flour |
| 2 c | icing sugar |
| ½ c | cold unsalted butter |
| 1 | egg |
| 1 | egg yolk |
| 1 t | vanilla extract |
| 2 T | milk |
| ½ c | almonds, rough chopped |
| ½ c | bittersweet chocolate, rough chopped |
| ½ c | sour cherries, rough chopped |
| ½ c | chopped candied ginger |
Preheat oven to 350 F. Line a large baking sheet with parchment paper or use a Silpat.
Whisk the flour and the icing sugar together in a large bowl. Blend the butter, egg, egg yolk, vanilla and milk together in the bowl of a stand mixer. Add the flour sugar mixture and blend in the rest of the ingredients, just until things look evenly incorporated. The dough will be quite soft.
Form the dough into logs about two inches wide and slide onto the baking sheets and bake for 30 minuites or until the logs just start to colour. Cool on the sheets. When cool to the touch slice each log on the diagonal and arrange on the baking sheet cut side up. Bake about 15 minutes and cool on the baking sheet
Makes about 30 cookies, the biscotti keep very well in an airtight container, or you can freeze.