Biscotti biscuits: Dark cherry and hazelnut biscotti

Twice-baked, these crunchy hazelnut biscotti biscuits are a variation of the classic original Italian biscotti recipe from Tuscany. Just the thing to accompany a silky dessert, a strong espresso or a glass (or two) of Vin Santo.

By James Martin
From Saturday Kitchen

This biscotti recipe has a moderate nutritional profile. While it contains nuts and dried fruit, providing some fiber and nutrients, it also has a high sugar content. The baking method results in a lower fat content compared to many cookies. (Nutri-score)

Equipment

• Baking tray
• Greaseproof paper
• Mixing bowl
• Whisk
• Serrated knife
• Wire cooling rack
• Zester

Ingredients

• Plain flour: 250g
• Caster sugar: 250g
• Baking powder: 1½ tsp
• Free-range eggs: 3 medium, lightly beaten
• Dried black cherries: 250g, chopped
• Whole hazelnuts: 125g, shells removed
• Lemon: 1, zest only

Method

Prepare the Biscotti Dough

• Preheat the oven to 150C/300F/Gas 2.
• Line a baking tray with greaseproof paper.
• Mix flour, sugar, and baking powder in a bowl.
• Whisk in half of the beaten eggs until combined.
• Gradually add remaining egg until dough forms.
• Mix in cherries, hazelnuts, and lemon zest.

Shape and First Bake

• Divide dough into six equal portions.
• Roll each portion into a 3cm diameter sausage shape.
• Flatten each dough ‘sausage’ slightly.
• Place on baking tray, leaving 6cm gaps between each.
• Bake for 15-20 minutes until pale golden-brown.
• Cool for 10 minutes to firm up.

Slice and Second Bake

• Cut 5cm thick slices diagonally using a serrated knife.
• Arrange slices on the baking tray.
• Bake for 6-8 minutes.
• Turn biscotti over and bake for another 6-8 minutes until crisp and golden-brown.
• Cool on a wire rack.

Suggested Wine Pairing

Majestic: Vin Santo del Chianti Classico, Castello di Meleto

This traditional Italian dessert wine pairs perfectly with biscotti. Its notes of dried fruits and nuts complement the cherries and hazelnuts in the biscotti, while its sweetness balances the cookie’s crunch.

Tesco: Finest Dessert Semillon

An Australian dessert wine with apricot and honey flavors. Its sweetness pairs well with the biscotti, while its acidity cuts through the richness, enhancing the lemon zest notes.

Sainsbury’s: Taste the Difference Moscatel de Valencia

This Spanish dessert wine offers floral and citrus notes that complement the lemon zest in the biscotti. Its balanced sweetness enhances the dried cherry flavors without overpowering the nutty elements.

Nutri-score Health Check

Nutri-Score: C (Moderately healthy)

This biscotti recipe receives a Nutri-Score of C, indicating it’s moderately healthy. The score considers the following factors:

Positive aspects:
– Contains nuts (hazelnuts) which provide healthy fats and protein
– Includes dried fruit (cherries) offering some fiber and nutrients
– Lower fat content compared to many cookies due to the baking method

Negative aspects:
– High sugar content (250g caster sugar)
– Relatively high calorie density

The C score suggests that while these biscotti can be enjoyed as part of a balanced diet, they should be consumed in moderation. The score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• • Can I use different nuts or dried fruits in this biscotti recipe?
    Yes, you can substitute almonds, pistachios, or walnuts for hazelnuts, and try dried cranberries or apricots instead of cherries.

• • How long do these biscotti stay fresh?
    When stored in an airtight container at room temperature, they can last up to 2 weeks.

• • Can I freeze biscotti?
    Yes, biscotti freeze well. Store in an airtight container and freeze for up to 3 months.

• • Why are my biscotti soft instead of crunchy?
    Ensure you’re baking them twice as directed. The second bake is crucial for achieving the characteristic crunch.

• • Can I make these biscotti biscuits gluten-free?
    Yes, substitute the plain flour with a gluten-free all-purpose flour blend.

• • How do I know when the biscotti are done?
    They should be golden brown and feel dry to the touch. They will continue to harden as they cool.

• • Can I reduce the sugar in this recipe?
    You can reduce the sugar slightly, but it may affect the texture and shelf life of the biscotti.

• • What’s the best way to serve these biscotti biscuits?
    They’re delicious on their own or served with coffee, tea, or dessert wine for dipping.

• Can I add chocolate to this recipe?
  Absolutely! You can add chocolate chips to the dough or dip the cooled biscotti in melted chocolate.