Fruit and nut biscotti
By: James Martin
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Fruit and nut biscotti
- Prep time:
- 45 mins
- Cook time:
- 45 mins
- Serves:
- makes about 50
James Martin's nut-studded crunchy biscuits are fantastic with ice cream or dipped in sweet dessert wine
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Ingredients
- 500g plain flour
- 500g unrefined caster sugar
- 1 tbsp Baking powder
- 100 g plump sultanas
- 100g dried cherries
- 100g shelled pistachio nuts
- 100g pitted dates, chopped
- 100 g whole blanched Almonds
- 100 g skinned Hazelnuts
- finely grated zest of 2 Lemons
- 7 Eggs, lightly beaten
Method
1. Preheat the oven to 180°C/ gas 4. Line a baking sheet with baking parchment.2. Mix the flour, sugar and baking powder in a large bowl.
3. Add the fruit, nuts and lemon zest, mixing well.
4. Add the beaten eggs, about a quarter at a time until the dough takes shape but is not too wet.
5. Divide the dough into sausage shapes, 3-5cm thick. Lightly flatten the sausages, and place on the baking sheet.
6. Bake for 15-20 minutes until golden brown. Remove from oven and allow to cool for a bit.
7. Reduce the oven temperature to 140°C/gas 1.
8. 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.
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