These crisp twice baked Italian biscuits are delightful dipped into coffee or festive hot chocolate. They make for a thoughtful Christmas gift too.
Serves 26
250g plain flour
½tsp baking powder
Pinch salt
150g caster sugar
100g unsalted pistachio kernels
50g whole hazelnuts, toasted
100g dried cranberries
1 orange, zest only
25g butter, melted
2 large free range eggs, beaten
100g dark chocolate, melted (optional)
Preparation Time 20 minutes + 25 minutes cooling time. Cooking Time 35 minutes.
1. Place the flour, baking powder, salt and sugar in a large bowl and stir in the pistachios, hazelnuts, cranberries and orange zest.
2. Make a well in the centre and add the melted butter and the beaten eggs. Stir well to form a soft dough, gently knead together.
3. Divide the dough into two and roll both into a sausage shape, about 24cm long. Place side by side onto a large baking tray or 2 smaller ones, lined with Bake-O-Glide or baking parchment.
4. Place in the oven CAST IRON OVEN: on the grid shelf on the floor of the roasting oven or oven on R6 FAN OVEN: preheated to R6/180oC/350oF Bake for about 20 minutes, turning around once, until golden brown.
5. Carefully transfer to a cooling rack and allow to cool for 20-25 minutes.
6. Take a serrated knife, such as a bread knife, and diagonally cut each roll into 13 slices. Place the slices back on the baking trays.
7. Place in the oven CAST IRON OVEN: slide onto the lowest set of runners in the baking oven or oven on B4 to dry out. FAN OVEN: reduce heat to R4/160oC/325oF
Bake for about 15 minutes, turning the slices over after 10 minutes.
8. Transfer to a cooling rack until cold.
9. If desired the cooled biscotti can be dipped into melted chocolate and left to set.
Tip -Toast the whole hazelnuts on an AGA Half Size Baking Tray on the lowest set of runners in the roasting oven or oven on R6 for 3-4 minutes – watch closely as they easily overbrown!
