Posted by: Joan Spiller | October 25, 2010

Biscotti – Recipe

So I am about to make a big batch of this to take back to Wellington.. it’s sooo good! Biscotti seems fiddly and I know a lot of people think it’s too hard but trust me – make it once and you’ll demystify biscotti once and for all. Makes a great snack or breakfast with a glass of milk. Or dip the ends in dark chocolate and serve with coffee after dinner. Yum!

Joan’s biscotti

  • 500 g plain flour
  • 500 g caster sugar
  • 1 tbsp baking powder
  • 100 g sultanas
  • 100 g dried cherries or goji berries or anything colourful really
  • 100 g shelled pistachio nuts
  • 100 g currants
  • 100 g whole blanched almonds or pecans (I use pecans!)
  • 100 g skinned Hazelnuts
  • finely grated zest of 2 lemons
  • 7 eggs, lightly beaten 
Preheat the oven to 180°C/ gas 4.
Line a baking sheet with baking paper (can be done without it but grease the tray well)

Mix the flour, sugar and baking powder in a large bowl. 

Add the fruit, nuts and lemon zest, mixing well.

Add the beaten eggs, about a quarter at a time until the dough takes shape but is not too wet.

Divide the dough into sausage shapes, 3-5cm thick. Lightly flatten the “sausages”, and place on the baking sheet.

Bake for 15-20 minutes until golden brown. Remove from oven and allow to cool for a bit.

Reduce the oven temperature to 140°C/gas mk 1.

While biscuits are still just warm, slice them and place on the baking sheet. Return to oven to dry out for about 12 minutes.
Turn them over and leave to dry for 10-12 minutes more.

Seal in a container – these keep for ages, if you don’t eat ’em all, that is!

One time I added chocolate it streaked thru in a very pretty sort of fashion.
Otherwise, try more nuts, less fruit.
Or ginger chunks – it’s over to you really.



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