Stained glass biscotti

Prep 0 h : 10 m
Cook 1 h : 15 m


  • 165g caster (superfine) sugar

    2 eggs

    200g plain (all-purpose) flour

    50g self-raising flour

    300g multicoloured glacé cherries, cut in half

    80g blanched almonds


  • Preheat oven to 180°C.

    Grease oven trays; line with baking paper.

    Whisk sugar and eggs in a medium-sized bowl until combined; stir in sifted flours then cherries and nuts.

    Knead dough on a lightly floured surface until smooth.

    Divide dough in half, roll each portion into a 30cm log; place logs on tray.

    Bake for 35 mins or until a skewer inserted into the centre comes out clean.

    Cool on trays for 10 mins.

    Reduce oven temperature to 150°C.

    Using a serrated knife, cut logs diagonally into 5mm thick slices.

    Place slices, in a single layer, on ungreased oven trays.

    Bake biscotti for 30 mins or until dry and crisp, turning halfway through baking.

    Cool on wire racks.