Fruit and Nut biscotti

Fruit and Nut biscotti

Italian Recipe

75 Mins
  • 175g plain flour, plus extra for rolling
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 125g golden caster sugar
  • 2 medium eggs, beaten
  • zest 1 orange
  • 40g raisin
  • 40g dried cherry
  • 25g blanched almond


Preheat oven to 180C/fan 160C/gas 4. Line a baking sheet with baking paper and set aside.


Put the flour, baking powder, spice and sugar in a large bowl, then mix well.


Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands – it will seem dry at first but keep kneading until no floury patches remain. Add the fruit and nuts, then work them in until evenly distributed.


Turn the dough out onto a lightly floured surface and divide into 2 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long.


Place on the prepared baking tray, well spaced apart. Bake for 25-30 mins until the dough has risen and spread and feels firm. It should still look pale. Remove from the oven, transfer to a wire rack for a few mins until cool enough to handle, then turn down the oven to 140C/fan 120C/gas 1.


Using a bread knife, cut into slices about 1cm thick on the diagonal, then lay the slices flat on the baking sheets.


At this point, the biscuits can be cooled and frozen flat on the baking sheet before being bagged and frozen for up to 2 months.


Bake for another 15 mins (20 mins if from frozen), turn over, then bake again for another 15 mins until dry and golden. Tip onto a wire rack to cool completely.


Serve and enjoy with coffee, tea or milk.

Products used to make this recipe

Swan 5 Speed Hand Mixer and Bowl

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Swan Vitreous Enamel Rec Oven Tray

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