Cuisine type: Italian
Course: Snacks
Favourite flavours: Cakes/baking

Australian House & Garden recipe for fruit and nut biscotti.

INGREDIENTS

500g flour
1 teaspoon baking powder
200g hazelnuts, almonds, pinenuts, and or cashews
100g currants, raisins, sultanas or dried cranberries
100g dried apricots, sliced
2 cups shredded coconut
500g castor sugar
5 eggs
2 shots of amaretto
3 lemons zested

METHOD

Preheat oven to 150°C.

Sift the flour and baking powder into a large mixing bowl and mix in the nuts, dried fruit, and coconut.

Beat the eggs and sugar together in a large mixing bowl. Mix in the lemon zest and amaretto.

Mix the dry ingredients into the wet ingredients.

Using wet hands shape into logs 3cm wide onto a baking tray lined with kitchen paper and bake until golden and cooked through. Cool slightly and while still warm, slice on an angle very thinly. Place each slice flat on baking trays lined with kitchen paper and rebake until just beginning to colour. Cool on wire racks and when completely cold place in an airtight container.