Biscotti

  • 250g Plain Flour
  • 250g Caster Sugar
  • 1 Tablespoon Baking Powder
  • 3 eggs
  • 150g Macadamia Nuts
  • 125g Pistachio Nuts
  • 200g Dried or semi-dried Apricots
  • 100g Sutanas
  • 150g Dried or semi-dried Dates
  • Lemon zest finely grated (not juice)
  • Preheat the oven to 160°C
  • Mix the flour, sugar, baking powder and eggs together. Add the lemon zest, fruit & nuts and mix thoroughly
  • Wet your hands and roll the mix into sausage roll shapes and place on baking parchment. Each should be about 4-5cm in diameter and 30cm long.
  • Bake in the oven until lightly browned (approx. 20 minutes). Remove from the oven and leave to cool for 10 minutes
  • Turn the oven down to 140°C. Slice the biscotti on an angle into 1cm wide slices
  • Place the slices on their sides on the baking parchment and put back in the oven for 10-15 minutes to allow them to dry out further
  • Remove from the oven, allow to cool and store in airtight jars