A baked sponge base is cut into fingers and dried out (biscotti-style) to make delicious but no too sweet spongy biscuits to nibble on or dip into tea or coffee.
4 large eggs
1 cup (250 ml) white sugar
½ tsp (2.5 ml) salt
2 cups (500 ml) cake flour
1 Tbsp (15 ml) baking powder
1/3 cup (75 ml) brazil nuts cut up into slivers
1/3 cup (75 ml ) red glace cherries, finely chopped
½ cup (125 ml) sunflower or light olive oil
1 cup (250 ml) boiling water
1 tsp (5 ml) vanilla essence
- Preheat the oven to 180ºC. Line a large baking tray (± 38 x 28 cm) with baking paper and grease well with butter or spray with cooking spray.
- Beat together the eggs, sugar and salt very well for at least 5 minutes until thick and pale yellow.
- Sprinkle the flour, baking powder, nuts and cherries over the mixture and beat gently just until combined.
- Add the oil, water and flavouring and mix lightly.
- Pour the batter into the prepared tin, spread evenly and bake about 20 minutes or until golden and firm to the touch.
- Cool in the tin for 10 minutes and cut into± 3 cm wide strips lengthwise and then crosswise into fingers ± 7 cm in length.
- Arrange the biscotti slightly apart onto baking trays and dry out for about 3 hours at 100 ºC until crisp and dry.
- Place a spoon in the oven door to keep it ajar and allow moisture to escape while drying.
- Cool and store airtight.
Makes approx 60 sponge fingers (± 3 cm x 8 cm)
Recipe by Carolie de Koster.