Fruity biscotti

Name: Fruity biscotti
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Makes about 72 biscuits
Cuisine: Italian
Ingredients: 350g plain flour plus extra for rolling; 2 tsp baking powder; 2 tsp mixed spice; 250g golden caster sugar; 3 eggs beaten; coarsely grated zest 1 orange; 85g raisin; 85g dried cherry; 50g blanched almond; 50g shelled pistachio

Good Food team

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Makes about 72 biscuits

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.9 out of 5.185 ratingsRate

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The perfect make-ahead gift, these will keep for up to a month after baking and look really impressive

Freezable (Can be frozen part-baked and sliced)

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Ingredients

Nutrition

Units:

MetricUS

350g plain flour

plus extra for rolling
2 tsp baking powder
2 tsp mixed spice
250g golden caster sugar
3 eggs

beaten
coarsely grated zest 1 orange
85g raisin
85g dried cherry
50g blanched almond
50g shelled pistachio

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Nutrition: per biscuit

kcal50
fat1g
saturates0g
carbs9g
sugars6g
fibre0g
protein1g
salt0.06g

low

Method

step 1

Heat oven to 180C/fan 160C/gas 4. Line 2 baking sheets with baking paper. 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.
step 2

Turn the dough out onto a lightly floured surface and divide into 4 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long. Place 2 on each 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 3

Using a bread knife, cut into slices about 1cm thick on the diagonal, then lay the slices flat on the baking sheets. The biscuits can be cooled and frozen flat on the sheet at this point, then 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, then store in an airtight tin for up to one month, or pack into boxes or cellophane bags if giving as gifts straightaway.

Recipe from Good Food magazine, November 2008

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A star rating of 4.9 out of 5.185 ratings

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