Peter Gordon – Fairtrade espresso, nut and fruit biscotti

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Peter Gordon – Fairtrade espresso, nut and fruit biscotti

Ingredients:

500g flour

- 500g unrefined caster sugar

- 1 Tablespoon Fairtrade espresso

- 1 Tablespoon baking powder

- 5 eggs, lightly beaten

- the finely grated zest of 1 ½ lemons

- 150g Fairtrade cashew nuts

- 150g Fairtrade Brazil nuts (roughly cut into 6-8 pieces)

- 100g plump sultanas

- 100g sliced Fairtrade dried apricots

- 100g sliced dried figs

- Oven at 180°C

Preparation:

Mix the flour, sugar, espresso and baking powder together in a large bowl. Add half the eggs and all the lemon zest and mix well. Gently mix in the remaining eggs. Add the nuts and dried fruit and mix well. Divide the dough into 6 and roll out into sausage shapes about 3cm in diameter and place on baking parchment on baking trays, at least 6cm apart. You may find it easier to dampen your hands when rolling these out to prevent the dough sticking to your hands. Lightly flatten the ‘sausages’ and bake until golden brown, approximately 20-30 minutes. Remove from the oven and leave to sit for 10 minutes to cool and firm up. Drop the temperature of the oven to 140°C. Using a serrated knife, cut the biscotti on an angle into ½ cm thick slices and lay these out on the baking trays. Return to the oven and cook for 10-12 minutes then turn the biscotti over and cook until they are pale golden, approximately 10-15 minutes. Once done, remove from the oven and cool on cake racks, then store them in airtight jars. They’ll keep for 2-3 weeks.

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Posted on

February 20, 2015

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