‘biscotti made with mincemeat and studded with colourful glace cherries will spice up any Christmas gathering. I use almond meal [or ground almonds] mixed with the flour. For a gluten free option use gluten free self raising flour.’
You will need:
1 cup mincemeat [mincepie filling]
2 cups self raising flour
1 cup almond flour
1 teaspoon bicarbonate of soda
a pinch of salt
1 tablespoon cornflour
4 tablespoons butter
1 cup sugar or stevia (optional)
1 pod vanilla
200g glace cherries cut in half
Sift the flour twice. Add the butter [at room temperature] chopped into pieces and rub in using your fingertips. When the mixture is consistent, add the bicarbonate of soda and cornflour. Add the almond flour, pinch of salt and vanilla and stir. Then add the mincemeat and use a fork to lighly mix making sure that the mincemeat is covered with the dry ingredients.
Add the eggs, one at a time and use your hands to bring the mixture together and form a dough.
If necessary use water and add a spoonful at a time to form a stiff dough.
Wrap in cling film and place in the fridge for an hour.
Divide dough into two to four portions depending on how large you want the biscotti. Shape each portion into a cylinder and pat down gently at the top. If you want small biscotti make a longer, thinner cylinder.
Place the rolls on a baking tray covered with baking paper. Brush with eggwash and cover with glace cherry pieces. Slightly push in to secure into the dough. Bake in a preheated oven at 160 C until they are light gold in colour.
Allow to cool completely.
Cut the rolls into 1 cm thick slices and bake again until golden and crisp, again at 160C for about 7 minutes on each side. [you can also cut the slices thinner if you want thin biscotti]
Allow to cool completely before serving.
Baking non-stick spray by Fry Light and President Butter by Rimus Group
Baking Ingredients by Lamb Brand
Sugar by Silver Spoon at Borg & Aquilina
Baking tins and Kitchenware by K&Co