With thanks to baker Victoria Smith.
CBD
BISCOTTI
Ingredients:
- 2 ½ cups plain fl our, plus extra for
rolling
3. Tip the fl our, baking powder, spice and dough has risen and expanded. It
sugar into a large bowl, then mix well. should still look pale and be fi rm to the
touch.
- 2 tsp baking powder
- 2 tsp mixed spice
- 1 tbsp CBD paste
- 2 cups golden caster sugar
- 3 eggs
- Zest of an orange
- 2/3 cups dried cherries
- 2/3 cups raisins
4. Stir in the eggs, CBD and zest until the
mixture starts forming clumps, then mix 9. Remove from the oven, transfer to a
the dough together with your hands. wire rack for a few minutes until cool
enough to handle, then turn the oven
5. Add the fruit and nuts, then mix them
down to 275°F.
in until they are evenly distributed.
10. Using a bread knife, cut into slices
6. Turn the dough out onto a lightly - 1/3 cups almonds about 1cm thick on the diagonal, then
fl oured surface and divide into four lay the slices fl at on the baking sheets.
- 1/3 cups pistachios pieces. With lightly fl oured hands, roll
Method:
each piece into a sausage shape, about
30cm long.
11. Bake for another 15 minutes, turn over,
then bake again for a further 15 minutes
until dry and golden.
1. Preheat the oven to 350°F.
7. Place two onto each tray, spaced well
apart.
2. Line two baking trays with baking
paper.
12. Tip onto a wire rack to cool
completely, then store in an airtight tin
8. Bake for 25-30 minutes until the
for up to a month.
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