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Fruit and nut biscotti
Biscotti are nutty biscuits that are twice-baked for that characteristic crunchiness. They are traditionally made with almonds, but we use a combination of whole nuts and throw in some sultanas and orange zest too for a fruitier, nuttier version. Delicious served with coffee, they are also amazing dunked into a glass of Vin Santo dessert wine at the end of a meal.
Print recipe
Makes 16-18
Vegetarian
Dairy-free
Ingredients
- 100g plain flour
- 50g light soft brown sugar
- ½ tsp baking powder
- 20g sultanas
- 20g whole pistachio nuts
- 20g whole almonds
- 10g whole hazelnuts
- Finely grated zest of ¼ orange
- 1 egg, beaten
Cooking instructions
- Preheat the oven to 180°C/160°C fan/Gas 4. Line a baking sheet with baking parchment.
- Put the flour, sugar and baking powder into a large bowl and mix together. Add the sultanas, nuts and orange zest, and mix again. Make a well in the middle and pour in the egg. Stir with a spoon until the mixture starts to clump together. Use your hands to bring all the ingredients together, kneading gently to mop up the excess dry ingredients to make a soft dough.
- Transfer the dough to the prepared baking sheet, then roll and shape it gently until it measures a log about 23 x 5cm in size. Bake the log for 20–25 minutes, until it is golden brown and feels firm when lightly pressed on top.
- Remove from the oven and cool for 5 minutes on a wire rack, keeping the baking sheet to one side. Reduce the oven temperature to 140°C/120°C fan/Gas 1. Transfer the warm log to a chopping/ bread board, then use a large serrated knife to slice it on the diagonal into 16–18 slices, each about 1cm thick. Turn each slice on its side and then lay them all out on the baking sheet.
- Return the biscuits to the oven and bake for a further 20–25 minutes, turning over halfway through, until golden and crisp. Transfer to a wire rack to cool completely. Store in an airtight container for up to a week.
Read more in Gordon's recipe books...
Recipes extracted from Bread Street Kitchen by Gordon Ramsay and the Bread Street Kitchen Team, published by Hodder & Stoughton, £26
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