Candied Ginger Cherry Biscotti
|2¾||cups of all purpose flour|
|2||teaspoons of baking powder|
|¼||teaspoon of salt|
|4½||tablespoons of orange juice plus ½ cup|
|4||tablespoons of cornstarch|
|1||cup of jaggery powder|
|2||tablespoons of olive oil|
|2||teaspoons of vanilla extract or almond extract|
|2||cups of mixed candied ginger, candied orange peel or any other dry or fresh fruit of your choice, chopped finely. I used tutti fruity and dried cherries|
|2||tablespoons of sugar for dusting|
|1.||Preheat oven to 180°C. Line baking sheet with parchment paper. Combine flour, baking powder and salt in a bowl.|
|2.||In a small bowl, whisk together 5 tablespoons of orange juice and cornstarch in bowl; set aside. In another large bowl, beat jaggery powder, remaining ½ cup of orange juice, oil and extracts until fluffy or mixed well. Beat in cornstarch mixture, then flour mixture. Gently fold in candied dried fruits and peel or whatever you are using.|
|3.||Shape into 2 logs on prepared baking sheet. Sprinkle with sugar. Bake for 35 minutes, or until light brown. Cool for 15 minutes on baking sheet. Slice into ½ inch thick slices. Return slices to baking sheet, and bake for another 20 minutes, or until browned and crisp. Cool them completely and store in an air tight container|
recipe adapted from here.
I changed recipe to suit ingredients available in my pantry. You can use as per the original recipe.
I reduced the orange juice by ½ tablespoon as I felt that it may become too runny. After mixing all ingredients, if you feel that the dough is dry then you may add the remaining ½ tablespoon of juice. I didn’t need to.