Page 45 - Passion4Baking The Magazine

6 LARGE EGGS Preheat the oven to 350°F (180°C) and Sprinkle the nuts and dried fruit onto the
1 ½ CUP (300 g) GRANULATED spray a baking tray with non-stick dough and fold up to create a log shape.
SUGAR baking spray. Cut in half and shape each part into an
1 CUP (225 g) UNSALTED Place the eggs and sugar into a mixing 18-inch (45 cm) log. Transfer both to the
BUTTER, AT ROOM bowl and whisk on high speed until pale greased baking tray. Flatten slightly with
TEMPERATURE and fluffy, about 5 minutes. Replace the a rolling pin, then bake in the middle of
1 tsp VANILLA EXTRACT OR whisk with a beater blade. the oven for about 20-25 minutes or until
VANILLA PASTE Cut the butter into small cubes and add to lightly browned on top.
5 ⅔ CUPS (700 g) the mixture, mixing for about 3-4 minutes Remove the tray from the oven and slide
ALL-PURPOSE FLOUR before adding the vanilla extract or paste. logs onto a chopping board.”. Reduce the
2 tsp BAKING POWDER Sift together the flour and baking powder oven to 275°F (135°C). Using a sharp
7 oz. (200 g) NUTS, SUCH then add one-third to the mixture. Mix until serrated knife cut the logs into ½-inch
ALMONDS OR HAZELNUTS, just blended. Add another third and mix (1 cm) thick slices. Arrange the biscotti on
TOASTED AND COOLED again until just blended. the baking tray, standing up but with some
1 ¾ oz. (50 g) PISTACHIOS Tip out the last third of the flour mixture space in between. Return to the oven for
7 oz. (200 g) DRIED CHERRIES onto your work surface and place the another 30-60 minutes until crisp and then
OR CRANBERRIES dough on top. Work in the remaining flour cool on a wire rack. The biscotti will keep in
by hand until the dough is soft and smooth. an airtight container for 3 weeks.

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