Ingredients
- plain flour 500g
- caster sugar 250g
- baking powder 1 1/2 tsp
- shelled pistachios 200g
- dried sour cherries 150g
- medium eggs 4, beaten together
- amaretto 2 tbsp
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4 and line 2 baking sheets with baking paper. Mix the dry ingredients together in a large bowl. Make a well in the centre and pour in the eggs and amaretto. Mix until a dough is almost formed, then bring together with your hands. The dough will be pretty stiff.
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Step 2
Divide into 4 equal pieces, and with damp hands roll into 20cm long sausage-shapes. Put 2 sausages on each baking sheet, well spaced apart, and press down to flatten.
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Step 3
Bake for 30 – 35 minutes then remove from the oven and once just cool enough to handle, slice into 1.5cm thick pieces (use a serrated knife for this).
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Step 4
Arrange on the baking sheet and return to the oven for 6 minutes, turning them over halfway through. The biscuits might still feel quite soft, but they’ll crisp up as they cool.
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Step 5
Once cool, package into cellophane bags and give with a bottle of vino santo.
Nutritional Information
- Kcals 81
- Fat 1.9g
- Saturates 0.3g
- Carbs 13.1g
- Sugars 5.5g
- Fibre 0.8g
- Protein 2g
- Salt 0.1g
