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PREP
10 minutes
COOK
50 minutes
READY IN
1 hour
Reggianito Cheese and Dried Fruit Biscotti
Serves 4 dozen
5 mL (1 tsp) freshly ground pepper
10 dried apricots, finely chopped
80 g (1/2 cup) skinless whole almonds
140 g (1 1/2 cups) Saputo reggianito cheese, finely grated
680 mL (2 3/4 cups) all-purpose flour
10 mL (2 tsp) baking powder
5 mL (1 tsp) salt
6 dried figs, finely chopped
75 mL (1/3 cup) Dairyland milk
60 mL (4 tbsp) olive oil
3 large eggs


1 Preheat oven to 350°F (180°C).
2 In a large bowl, sift together the first 3 ingredients. Stir in pepper, cheese, dried fruit and almonds.
3 In another bowl, whisk together the milk, oil and eggs.
4 Fold the wet ingredients into the dry ingredients. Knead the dough 10 times.
5 Divide the dough in half and shape each piece into a 2.5 x 30 cm (1 x 12 in) log.
6 Place the logs at least 15 cm (6 in) apart on a parchment-lined baking sheet.
7 Bake for 30 minutes or until lightly browned and firm. Remove from oven and cool for 10 minutes. Reduce oven temperature to 325°F (170°C). At this point the dough may be wrapped tightly and frozen. Thaw and continue as directed.
8 With a serrated knife cut each log on the diagonal into 0.5 cm (1/4 in) slices. Return the biscotti to the baking sheet and bake 10 minutes on each side until the almonds are lightly toasted and the biscotti are dry. Remove from oven and cool on a rack.




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