Biscotti with blood plum conserva


There will be plenty of jam left over from this recipe, so spoon it into sterilised jars, seal and bring them to a simmer in a saucepan of water for 10 minutes, then, once cool, store them in the pantry.

You'll need

300 gm butter, softened 175 gm pure icing sugar, sieved 500 gm (3 cups) plain flour 55 gm (¼ cup) raw sugar   Buttercream 100 gm unsalted butter, softened 100 gm fondant, broken into pieces   Blood plum conserva 750 gm blood plums, stones removed, coarsely chopped Juice of ½ lemon 450 gm white sugar

Method

  • 01
  • For blood plum conserva, combine plums in a large saucepan with lemon juice and 125ml water. Bring to the boil, stirring occasionally, until plums start to break down (4-5 minutes). Add sugar, stir to dissolve, then boil mixture vigorously until setting point has been reached (8-10 minutes). Cool, and refrigerate until required.
  • 02
  • Beat butter, icing sugar and a pinch of salt in an electric mixer until pale and fluffy (2-3 minutes), then stir in flour and gently knead until a soft dough forms. Wrap in plastic wrap and refrigerate until firm (1 hour).
  • 03
  • For buttercream, beat butter and fondant in an electric mixer until pale and creamy (3-4 minutes).
  • 04
  • Preheat oven to 170C. On a lightly floured work surface roll out pastry to 5mm thick, then, with a 6cm fluted biscuit cutter, cut out 24 rounds and place them on oven trays lined with baking paper. Scatter raw sugar over biscuits and bake until light golden (8-10 minutes), then cool on wire racks.
  • 05
  • To assemble, spread the bases of half the biscuits with 1 tbsp of blood plum conserva and the remaining biscuits with buttercream, then sandwich together. Biscuits will keep unfilled in an airtight container for 5 days. Filled biscuits are best eaten within an hour of filling.

At A Glance

  • Serves 12 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 12 people

Drink Suggestion

Sweet, complex vin santo.

Featured in

Mar 2014

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Chocolate cremeux with caramel

Italian recipes

recipes

Braised chicken with mushrooms

Fast autumn recipes

recipes

Roast trout with green lentil and warm bacon dressing

Chocolate recipes

recipes

O Tama Carey's pipis with bay leaves and gentle curry sauce

Apple recipes

recipes

O Tama Carey's fresh kefir curd with kithul, roasted coconut and apple

Autumn vegetarian recipes

recipes

Panettone, ricotta and peach cake

Almond recipes

recipes

conversion tool