recipes
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

STEP 1

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

STEP 2

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

STEP 3

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.

STEP 4

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.

STEP 5

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.

STEP 6

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

STEP 7

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.

STEP 8

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.

STEP 9

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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