A festive variation on our biscotti recipe!
Gorgeous Joanna of Zeb Bakes sent me a bottle of Aroma Panettone, a new product from Bakery Bits. It was perfect in this recipe, although orange extract or orange blossom water (acqua fior d’arancio) would probably work as well (please adjust quantities accordingly).
I followed the methodology in our previous post, using the following ingredients:
- 2½ cups (375g) plain (AP) flour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon fine salt (preferably sea salt)
- ½ teaspoon Aroma Panettone
- 1 cup (220g) white sugar
- 3 large (59g) eggs
- 1 cup (140g) coarsely chopped nuts (I used slivered almonds)
- ½ cup (100g) dark Belgian chocolate (Callebaut 70%)
- ½ cup mixed chopped glacé fruit (I used red and green cherries, figs and cedro)
- 1 egg, beaten, for eggwash
- demerara or crystallised sugar
Here are the logs after the first bake, ready for slicing…
…and the finished biscotti. They’ll make a wonderful addition to our Christmas mini-hampers!
Fig Jam and Lime Cordial 