Serves 8


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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