This recipe is a favourite of my hubby’s. He says they are his favourite biscuits. What he doesn’t realise is that I have never made two batches the same.
The fun thing about this biscotti recipe is that you can replace the dried fruit and nut suggestions with any other dried fruit and nuts currently in your pantry. Hence why I titled this recipe how to bake YOUR favourite biscotti.
The base of the recipe comes from the Sugar Club cookbook written by New Zealand chef Peter Gordan.
Keep reading for the “How to Bake Your Favourite Biscotti” recipe.
How to Bake Your Favourite Biscotti
Line a baking tray with paper and preheat oven to 180° C
Note: you can use any dried fruit or nuts you have in the pantry – just as long as the ratio is 150g nuts and 150g dried fruit.
- 300g flour
- 250g sugar (I like to use fine brown sugar)
- 1 heaped teaspoon baking powder
- 3 eggs lightly beaten
- 50g Cranberries
- 100g shaved coconut
- 50g pistachio nuts
- 100g dried mango
- 1 tsp dried ginger (optional)
- 1tsp vanilla sugar (optional)
Mix flour, sugar, baking powder, ginger and vanilla sugar in a large bowl.
Add the beaten eggs and mix well, then add the dried fruit and nuts. The dough should take shape. It will be a little sticky but shouldn’t be too wet. In case it is still very wet add a little more flour so that it reaches a consistency you can work with.
Divide dough into three and roll into sausage shapes about 3cm in diameter and place at least 6cm apart on prepared baking tray.
Lightly flatten the rolls and bake until golden brown (20-30 minutes). Remove from oven and leave for at least 10-15 minutes to cool and firm up.
Drop temperature to 150° C. With a serrated knife, cut the biscotti on an angle into 5mm slices and lay these on the baking tray. Return to the oven and cook for 12 minutes, then turn the biscotti over and cook another 12 minutes or until they are a pale golden colour.
When ready, remove from oven and cool on a cake rack. Store in airtight jars.
Beware, I discovered bears like these cookies too…
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