From the Anchor Yeast Kitchen
Biscotti
Prep 1 hr 30 mins
Baking Time
10–15 mins
Total 1 hr 45 mins
Makes 24 Biscotti
easy
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By
Anchor Yeast Kitchen
Originally twice-baked, this Biscotti recipe is the ‘cheat-sheet’ of Biscotti with the same great taste ready in less than half the time.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
180
g
Margarine / Butter
125
ml
Sugar
( ½ cup )
1
Large egg, beaten
360
g
Cake flour
( 3 x 250 ml / 3 cups )
2
ml
Salt
( ¼ tsp )
10
g
Anchor Instant Yeast
( 1 packet )
60
ml
Lukewarm water
( ¼ cup )
60
ml
Lukewarm milk
( ¼ cup )
5
ml
Vanilla essence
( 1 tsp )
45
ml
Nuts, chopped
( 3 tbsp )
45
ml
Sultanas
( 3 tbsp )
6
Red cherries, chopped
6
Green cherries, chopped
Method
Beat margarine and sugar until light and fluffy. Add beaten egg and mix.
Mix dry ingredients as well as the Anchor Instant Yeast together.
Mix the milk and water together and add the dry ingredients and liquid alternately to the creamed margarine mixture, to form a soft dough. Knead well until smooth and elastic. Cover with greased plastic and rest for 10 minutes.
Knock the dough down and add nuts, sultanas and cherries, mixing well. Divide in 2 pieces and roll into a roll, flatten the top into an oval shape. Wrap in greaseproof paper and place into the fridge for 30 minutes.
Remove from the fridge and cut into finger width slices. Place side ways on a baking tray, cover and allow to rise for 10 minutes.
Bake at 160 °C / 325 °F for 10 - 15 minutes.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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