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Fruit & Nut Biscotti

Ingredients:

250g/ 9oz            Plain Flour

250g/ 9oz            caster sugar

1/2 tablespoon baking powder

3 eggs, lightly beaten

50g/ 2oz             plump sultanas

50g/ 2oz             dried cherries

50g/2oz            pitted dates, chopped

75g/3oz            shelled pistachio nuts

50g/2oz            whole blanched almonds

50g/2oz              shelled hazelnuts

1 Lemon (grate the zest and discard the fruit)

Cook time: 1min
Difficulty: medium
Serves: 50

Instructions:

Preheat the oven to 180C / 350F / Gas 4.

Mix the flour, sugar & baking powder in a large bowl. Add half the beaten eggs & mix well, then add half of what’s left & mix again. Now add the last quarter a little bit at a time until the dough takes shape but isn’t too wet (you may not need to use all of the eggs). Add the fruit, nuts and lemon zest and mix well.

Divide the dough into six, roll into sausage shapes about 3cm (1in) in diameter and place, at least 6cm (2 ½ in) apart, on baking parchment on baking trays. Wetting your hands when rolling these out helps to prevent the dough sticking. Lightly flatten the ‘sausages’ and bake until golden brown (20-30 minutes). Remove from the oven and leave for 10 minutes to cool and firm up.

Drop the temperature of the oven to 140C / 275F / Gas 1. With a serrated knife, cut the biscotti on an angle into 5mm (1/5 in) slices and lay these on the baking trays. Return them to the oven and cook for 12 minutes, then return the biscotti over and cook until they are pale golden colour (10-15 minutes). When ready, remove from the oven and cool on cake racks. Store in airtight jars,

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