2019-06-01_Food_Heaven

48 baking heaven JUNE WWW.FOODHEAVENMAG.COM

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WE LOVE... CHEBAKIA pg50 //FUNFETTI HORNS pg51 //PUFFED RICE SLABS pg53

Cherry and

chocolate biscotti

MAKES ABOUT 18 LARGE BISCOTTI

finely grated zest of 2 oranges

300g (10½oz) sugar

250g (9oz) plain flour

75g (2¾oz) dried cherries

85g (3oz) chopped dark chocolate

1½ tsp baking powder

1½ tsp kosher salt

2 large free-range egg yolks

1 tsp vanilla extract

4 large free-range eggs

1 Preheat the oven to 175°C/Gas

Mark 3.

2 In a medium bowl, rub the orange

zest and sugar together. In a separate

bowl, whisk together the flour,

cherries, chocolate, baking powder

and salt until combined. Whisk in the

sugar-zest mixture until combined. In a

small bowl, combine the egg yolks and

vanilla, and set aside.

3 Using a sturdy silicone spatula or a

wooden spoon, add the whole eggs,

one by one, to the dry ingredients,

followed by the egg yolks, mixing well

between each addition. As you stir (it

will seem interminable), you will think

this dough needs more liquid, but just

keep stirring. As you stir, turn the

dough over and over, pressing down

on it firmly until incorporated.

4 Wet your hands with cold water – it

will prevent the dough from sticking to

your hands while you shape the 'logs' –

and divide the dough in half. Form each

half into a log about 17cm (7in) long and

10cm (4in) wide.

5 Place the log on a parchment paper-

lined baking sheet and bake for about

30 minutes, reversing the sheet front

to back once during baking, until

lightly browned.

6 Remove the logs from the oven and

let cool on a wire rack. Reduce the

oven temperature to 150°C/Gas

Mark 2.

7 Transfer the cooled logs to a cut ting

board and, using a large serrated knife,

slice them into individual biscotti

2cm (¾in) wide.

8 Return the biscotti to the parchment-

lined baking sheet and bake until

browned and crisp, about 25 minutes.

Let cool completely on a wire rack

before eating. You can also store these

indefinitely in an airtight container at

room temperature.

This recipe and the

cookies on page

49 are taken from

Genuine Pizza: Better

Pizza at Home by

Michael Schwartz,

photography by

Sidney Bensimon,

published by

Abrams (£21.99).