Recipes

From Great British Winter Cookbook by James Martin

Makes 40-50 biscotti

    250g/9oz plain flour
    250g/9oz caster sugar
    ½ tbsp baking powder
    3 medium eggs, lightly beaten
    55g/2oz plump sultanas
    55g/2oz dried cherries
    55g/2oz pitted dates, chopped
    75g/2 ½oz shelled pistachio nuts
    55g/2oz whole blanched almonds
    55g/2oz shelled hazelnuts
    Finely grated zest of 1 lemon

Method

Preheat oven to 180C/350F/gas mark 4.

Mix the flour, sugar and baking powder in a large bowl. Add half the beaten eggs and mix well, then add half of what’s left and mix again. Now add the last quarter a little bit at a time, mixing, until the dough takes shape but isn’t too wet (you may not need to use all the egg). Add the fruit, nuts and lemon zest and mix well.

Divide the dough into six and roll each sixth into a sausage shape about 2.5cm (1in) in diameter. Place, at least 6cm (2 ½in) apart, on baking parchment on baking trays. Wetting your hands when rolling these out helps to prevent the dough sticking.

Lightly flatten the ‘sausages’ and bake until golden brown, about 20-30mins. Remove from the oven and leave for 10mins to cool and firm up. Drop the temperature of the oven to 140C/275F/gas mark 1.

With a serrated knife, cut the biscotti on an angle into 5mm (¼in) slices and lay these on the baking trays. Return to the oven and cook for 12 minutes. Turn the biscotti and cook until they are pale golden, about 10-15 minutes.

When ready, remove from the oven and cool on cake racks. Store in airtight jars.