Fruit and nut biscotti

You can use any combination of fruit and nuts in this recipe.
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Numerous slices of fruit and nut biscotti bread
a Choose carefully V Vegetarian DF Dairy free Snack
Ingredients
Serves
people

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Method
  1. Put the flour, baking powder, spice and sugar in a large bowl and mix well.
  2. Using a wooden spoon, stir in the beaten eggs and zest until the mixture starts forming clumps, then use your hands to bring the mixture together into a dough. Continue kneading until no floury patches remain. Note: the mixture will seem very dry at first, but keep kneading – it will come together!
  3. Add the fruit and nuts and knead gently until evenly distributed through the dough.
  4. Turn the dough onto a lightly floured surface and split the dough into chunks roughly the size of two tennis balls.
  5. Using your hands, roll each chunk into a sausage shape roughly 2cm thick.
  6. Place rolls on a baking tray lined with baking paper, allowing plenty of space between each roll.
  7. Bake for 25–30 minutes until the dough has risen and feels firm to the touch. It should still be pale in colour.
  8. Remove dough from baking trays and reduce heat to 140°C.
  9. Using a serrated knife, cut the dough into slices approx 1cm thick, then lay them cut-side down on the baking sheets. Bake for another 15 minutes, turn over, then bake for a further 15 minutes until dry and golden.
  10. Turn biscuits onto a wire rack to cool completely before serving.

Tips

  • You can use any combination of dried fruits and nuts in this recipe, such as cherries, cranberries and hazelnuts.
  • These biscuits can be kept in an airtight container for 2–3 weeks, making them a great option for catering and retail outlets.
  • Make a big batch and keep them on hand for last minute requests!

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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