Posted by: Joan Spiller | October 27, 2014

Biscotti – Recipe

Biscotti seems fiddly and I know a lot of people think it’s too hard (to make AND eat) but trust me – make this one and you’ll demystify (and love!) biscotti once and for all. Makes a great quick snack on the run, or dip the ends in dark chocolate and relax / enjoy with a coffee!

Joan’s biscotti recipe:

  • 500 g plain white flour
  • 500g white sugar
  • 1T baking powder
  • 100g sultanas
  • 100g dried cherries, apricots or goji berries, dehydrated strawberries (anything colourful really)
  • 100g shelled pistachios
  • 100g currants
  • 100g whole blanched almonds or pecans (I use pecans!)
  • 100g skinned hazelnuts
  • finely grated zest of 2 lemons
  • 5-7 eggs, lightly beaten

Preheat your 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. Then add the beaten eggs, about a quarter at a time until the dough takes shape but is not too wet. It should be sticky but still a firm dough. Sometimes I use all the egg, sometimes I end up leaving a bit out ..

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 then remove from the oven and allow to cool until they’re handle-able!

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

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

That’s it, they’re done!

Storage is important: airtight container a must. Stale ‘scotti – ewww!

On variations: You can do what you want. I am greedy and cram as much into mine as I can. However you can keep them super simple: chunks of crystallized ginger and dark choc. Just aim for around 500g of “additions” to the mixture. I remember one time I added melted chocolate, it streaked thru’ the dough in a very pretty sort of fashion. Otherwise, try more nuts, less fruit. Drizzle it with melted chocolate .. Do ANYTHING – it’s over to you really.





  1. Reblogged this on Cooking Up a Storm With Miss Polly.


  2. Sounds delish, but would be best with pecans????????????????

    Liked by 1 person

    • Absolutely, James!! (No mail here yet by the way omigosh I check 10 x a day hehe)


  3. I love biscotti. This sounds wonderful.

    Liked by 1 person

    • It is, do try it and let me know what you think!?


    • Hope you enjoy it, biscotti is awesome


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