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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
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At A Glance

  • Serves 12 people

Drink Suggestion

Sweet, complex vin santo.

Featured in

Mar 2014

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