Biscotti Masterclass
There's nothing better than freshly baked Biscotti to dip in your coffee, hot chocolate or ice cream! This is James' masterclass to ensure you get yours right every time!
Ingredients
- 250g plain flour
- 250g caster sugar
- 2 tsp baking powder
- 3 medium eggs
- 50g dried apricots, chopped
- 50g dried cranberries, chopped
- 50g dried blueberries, or cherries chopped
- 75g Pistachios, shelled
- 50g Almonds, blanched
- 50g Hazelnuts, shelled
- Zest and juice of 1 lemon
Method
- Preheat the oven to 200c
- Mix all the ingredients together by hand in a large bowl, then form into 2 sausage shapes. Place these onto a lined baking tray leaving a big gap in the middle and bake for 20 minutes.
- Drop the oven temperature down to 150c. Remove from the oven, cut into thin slices using a bread knife, pop back onto a lined baking tray and cook for 20 minutes.
Ingredients
- 250g plain flour
- 250g caster sugar
- 2 tsp baking powder
- 3 medium eggs
- 50g dried apricots, chopped
- 50g dried cranberries, chopped
- 50g dried blueberries, or cherries chopped
- 75g Pistachios, shelled
- 50g Almonds, blanched
- 50g Hazelnuts, shelled
- Zest and juice of 1 lemon
Method
- Preheat the oven to 200c
- Mix all the ingredients together by hand in a large bowl, then form into 2 sausage shapes. Place these onto a lined baking tray leaving a big gap in the middle and bake for 20 minutes.
- Drop the oven temperature down to 150c. Remove from the oven, cut into thin slices using a bread knife, pop back onto a lined baking tray and cook for 20 minutes.
