Wednesday, 23 June 2010

  • Biscotti with Fruit and Nuts

     Biscotti are delicious with ice-cream or dipped in a frothy Cappuccino coffee or   
  • sweet dessert wine.

  • 500g plain flour
  • 500g unrefined caster sugar
  • 1 tbsp baking powder
  • 100 g  sultanas
  • 100g raisins
  • 100g  pistachio nuts, shelled
  • 50g pitted dates, chopped
  • 100 g flaked almonds
  • 100 g skinned hazelnuts, halved
  • finely grated zest of 2 lemons
  • 7eggs,  lightly beaten

 Preheat the oven to 180°C/ gas 4. Line a baking sheet with baking parchment.

Mix the flour, sugar and baking powder in a large bowl. 

Add the fruit, nuts and lemon zest, mixing well.

Add the beaten eggs, a little at a time but you don't want the dough too wet.

Divide the dough into sausage shapes, 3-5cm thick. Lightly flatten and place on the baking sheet.

Bake for 15-20 minutes until golden brown. Remove from oven and allow to cool for a bit.

Reduce the oven temperature to 140°C/gas 1.

While the biscuits are still just warm, slice them through the middle 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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