Fruit & Nut Biscotti

This cake is moist, light and airy with a spongy texture, and has a burst of almond flavor. The cherries make this cake super elegant and tasty.


250 g Plain Flour
250 g Organic Caster Sugar
0.5 Tbsp Baking Powder
3 Large Eggs, lightly beaten
50 g Sultanas
50 g Pitted Dates, chopped
100 g Glace Cherries, washed and halved
50 g Dried Cranberries
100g Pistachio Nuts
50 g Blanched Almonds
50 g Shelled and blanched Hazelnuts
Finely grated zest of 2 Lemons


Preheat the Oven to 180 degrees C
Mix the Flour, Sugar and Baking Powder in a large bowl
Add half of the beaten Eggs and mix very well
Add half of the remaining Eggs and mix very well again
Now add the last quarter of the beaten Eggs, a litle at a time, mixing thoroughly until thr dough takes shape but is not too wet. You might not need to use all of the beaten Eggs
Add the Fruit, Nuts and Zest and mix well
Divide the dough into six and roll each sixth into a small ball or sausage shape about 2.5 cm in diameter
Wetting your hands in cold water when rolling helps prevent the dough from sticking
Place at least 6 cm apart on baking parchment on baking trays
Lightly flatten each "ball" or "sausage' and bake until golden brown. About 25 minutes or a little less
Remove from the oven and allow to cool for 10 minutes
Reduce the temperature of the oven to 140 degrees C
With a serated knife, cut the biscotti at an angle into 5 mm slices and lay these on the baking trays
Return to the oven and cook for 12 minutes
Turn the biscotti over and return to the oven for a final 12 minutes, or until they are pale golden
Remove from the oven and place on a wire rack
Store in airtight jars

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