A delicious autumnal bake

A real Autumn warmer - a sticky apple , gingerbread and pecan loaf from Delicious Magazine. The recipe is on their website.

I'm thinking of adapting the recipe to be a pear and ginger loaf.

Christmas Biscotti

Christmas Biscotti (V1)

Makes 25-30 pieces including the end pieces

Ingredients

2 eggs

150g golden caster sugar

finely grated zest of two clementines

250g plain flour plus extra for rolling

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon mixed spice

good grating of nutmeg

100g macadamia nuts

100g mixed dried fruit including raisins, currants, sultanas and cranberries soaked for 20 minutes in a dessert spoon of brandy

1. Pre-heat the oven to 180/ Gas Mark 4

2.    Whisk the egg and sugar together until they are light and the whisk leaves a ribbon trail when lifted out of the mixture
3.    Slowly fold in the flour, baking powder and spices followed by the grated zest of the clementines
4.    Fold in the nuts and the dried fruit
5.    Flour the work surface well, including your hands as the mixture is quite sticky!
6.    Divide the mixture into two and form two rectangles about 25cm long by 5cm wide
7.     Transfer the dough to a baking sheet covered in parchment
8.    Bake in the centre of the pre-heated oven until the biscotti dough is lightly golden
9.     Transfer the baked batons to a wire rack and let them cool for about 5 minutes; they will also harden a little
10.   Using a serrated or bread knife cut the batons into 1 cm slices
11.     Put the biscotto back in the oven for another 10 minutes, turn them and then bake for a further 5 minutes until golden
12.   Cool on a wire rack and then store in an airtight container