Candied Cherry Biscotti Easy Recipe
Craving candied cherry biscotti This easy recipe delivers irresistible flavor Bake delicious biscotti using this simple tech Enjoy cherry goodness
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Total Time: 57 minutes
- Yield: Approximately 24 biscotti
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
- 225g plain flour, plus extra for dusting
- 1 tsp baking powder
- Pinch of salt
- 115g caster sugar
- 55g unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 115g candied cherries, roughly chopped
- 2 tbsp milk, for brushing
- 2 tbsp Demerara sugar, for sprinkling
Instructions
- Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line a baking tray with baking parchment.
- In a large bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed and helps the biscotti rise properly.
- In a separate bowl, cream together the caster sugar and softened butter until light and fluffy. I use an electric mixer for this, but you can also do it by hand.
- Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the biscotti tough.
- Gently fold in the chopped candied cherries. I find this is easiest to do with a spatula to avoid crushing the cherries.
- Turn the dough out onto a lightly floured surface and shape it into a log about 20cm long and 7cm wide. Place the log onto the prepared baking tray.
- Brush the top of the log with milk and sprinkle with Demerara sugar. This gives the biscotti a lovely golden crust.
- Bake for 25-30 minutes, or until the log is lightly golden and firm to the touch. Let it cool on the baking tray for 10 minutes.
- Carefully transfer the log to a cutting board and use a serrated knife to slice it into 1.5cm thick slices. If the log is still a bit soft, don’t worry – it will firm up as it cools.
- Arrange the slices cut-side up on the baking tray and bake for another 10-12 minutes on each side, or until golden brown and crisp. This second bake is what gives biscotti its signature crunch.
- Let the biscotti cool completely on a wire rack before storing. This is the hardest part because the smell is so tempting!
Notes
Delight in homemade candied cherry biscotti! This easy recipe is perfect for busy families. Get tips, tricks, and variations from an English mum!