Italian Christmas Almond and Cherry Biscotti
- 3 eggs
- 165 g ¾ cup caster sugar
- 40 ml olive oil
- 250 ml 1 cup Rosso Antico (or other sweet red wine)
- 900 g 6 cups self-raising flour
- 800 g 5½ cups Lucky Natural Almonds, roughly chopped
- 500 g 2 cups glacé cherries, halved
- Preheat fan-forced oven to 160°C.
- Using an electric mixer, beat the eggs and sugar until light and fluffy, approximately 3 minutes. Add the olive oil and Rosso Antico, and mix until well combined.
- In a separate, very large bowl, combine the flour, almonds and cherries well, ensuring all the almonds and cherries are well coated in the flour. Make a well in the centre of the flour mixture. Place the wet ingredients in the well.
- Using your hands, mix the mixture together well until it has all combined. The dough will feel slightly wet to touch. Tip the dough out onto a lightly floured surface and form the mixture into a slightly flattened round shape. Using a knife, cut the mixture into quarters.
- On a lightly floured surface, roll each quarter into a long log, approximately 30cm in length and 6cm in width. Place the logs onto a lined baking tray. Bake in the oven for approximately 25-30 minutes, or until lightly browned.
- Remove the logs from the oven and allow them to cool completely. Reduce the oven temperature to 100°C.
- Using a serrated knife, cut the logs into evenly sliced biscotti, approximately 1cm in width. Place the biscotti onto baking trays, standing upright, and cook for a further 2 hours. Remove and allow to cool completely. The biscotti should be dried and hard once cooled.
