- 75 g butter, cubed
- 125 g caster sugar
- 2 large free-range eggs
- 1 t vanilla extract
- 420 g flour
- 2/3 t baking powder
- Salt a pinch
- 50 g whole raw almonds
- 30 g whole pistachios
- 30 g dried sour cherries, roughly chopped
- 50 g dried Turkish apricots, roughly chopped
Preheat the oven to 180°C.
Lightly grease a baking sheet with oil. Cream the butter and sugar, then add the eggs, one at a time, with the vanilla extract. Mix well.
Mix the dry ingredients together and add to the butterand- egg mixture. Stir through the nuts and dried fruit. 3 Knead to form a dough and divide into three equal parts. Shape each piece into an oval and place on the baking tray, leaving enough space for rising between each one.
Bake for 25–30 minutes, or until golden brown, then remove from the oven and cool slightly. Do not turn off the oven.
Gently cut into slices at an angle using a sharp serrated knife. Place the sliced biscotti back onto the baking tray and return to the oven and bake for a further 5–10 minutes at 160°C until dry – be careful not to burn them. Serve with chai.