Recipe of the Month – Nutty Lemon Biscotti
Biscotti contain no butter or milk and can be perfect for those with certain allergies and dietary requirements. They also last for ages and are what we like to refer to as a ‘one bowl wonder’, minimal mess, in other words! You can also play with the basic dough when making biscotti, adding different combinations, such as lemon with dried sour cherries, dried apricots and white chocolate.
- 100g (½ cup) caster sugar plus extra for sprinkling
- Grated zest and freshly squeezed juice of one large unwaxed lemon
- 350g (2 ½ cups) plain/all purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- A pinch of ground cardamom
- 40g (2 tablespoons) honey
- 2 eggs
- 3 tablespoons extra virgin olive oil
- 1 teaspoon vanilla extract
- 50g (¼ cup) shelled, unsalted whole pistachios
- 50g (⅓ cup) shelled, blanched whole hazelnuts
- 50g (¼ cup) shelled whole almonds
baking sheet, lined with parchment paper
Whisk the sugar and lemon zest in an electric mixer with paddle attachment (or rub with your bare hands) until the sugar smells tart and lemony.
Add the flour, baking powder and salt and stir until well combined.
Put the lemon juice, ground cardamom, honey, eggs, olive oil and vanilla extract in a separate bowl and whisk until well combined. Add the dry mixture and mix until just combined and no trace of dry flour remains.
Add the hazelnuts, pistachios and almonds and mix until just combined, the dough will be sticky!
Bring the dough together in a bowl and wrap in cling film, refrigerate for one hour.
Preheat oven to 145°C (295°F/Gas mark 3)
Sprinkle the work surface liberally with caster sugar. Transfer the dough to the work surface and roll into a log around 6cm (2 ½ inches) wide and 2cm (1 inch) high. This will spread when baking.
Place the log on the prepared baking sheet and bake in the preheated oven for 25-40 minutes until the top is completely hardened and, when tapped, feel sturdy and not squishy inside. Remove from the oven and stand to cool for 30 minutes. Turn the oven temperature down to 135°C (265°F/Gas mark 2).
Sliced the cooled log into 1cm (½ inch) wide batons.
Lay the batons flat on the same baking sheet and bake for 10-15 minutes until nice and dry, then flip all the biscotti over and bake for a further 10-15 minutes. Remove from the oven and leave to cool on the baking sheet for 1 minute.
Transfer the biscotti to a wire rack and let cool completely.
Store in airtight container for one month.