These rustic twice-baked biscuits are traditionally served alongside coffee, making the perfect after-dinner treat.
250 g plain flour
250 g caster sugar
1.5 tsp baking powder
3 eggs beaten lightly
50 g dried cranberries
100 g chopped apricots
50 g chopped dates
75 g pistachio nuts
50 g blanched almonds
50 g hazelnuts
Zest of 1 lemon or orange
- Pre-heat your oven to 180C/160 C fan/gas mark 4 and line a baking sheet with baking paper.
- Mix the flour, sugar and baking powder together.
- Add half of the egg and mix well.
- Gradually add the rest of the egg until the mix comes together.
- Add the fruit, nuts and fruit zest and mix well.
- The mixture will be a bit sticky so wet your hands slightly to stop the mixture sticking, then divide into four and roll into sausage shapes approximately 3 cm wide.
- Place onto your baking sheet with 5-6 cm between each one as they will spread during cooking.
- Bake for 25 minutes until golden brown.
- Take them out of the oven and leave to cool for 20 minutes. Then with a serrated knife, cut them into smaller strips and return to the tray to bake for a further 15-20 minutes, turning them over half way through.
- Remove from the oven and allow to cool on a wire rack, before storing in an airtight container.
You can experiment with different combinations of dried fruits and nuts, you could also add chocolate or spices like cinnamon and nutmeg for a festive twist.
Makes approximately 12 biscotti.