These are an absolute favourite and we have been making them since around 2009! A long time indeed. A super-chunky twice-baked biscuit stuffed with sultanas, apricots and dates, loaded with almonds, hazelnuts and pistachios that delivers so much crunch, chewiness and flavour. Once you start eating them, you won’t stop – perfect to snack on or gift to friends all summer long. I really hope you enjoy the recipe. If you are looking for a gluten free biscuit, give these Brown Sugar Nutties a try.

Lisa Goldberg

FRUIT AND NUT BISCOTTI

Print Recipe

Ingredients Method Notes

Ingredients

250 g (1 ⅔ cups) plain flour
220 g (1 cup, tightly packed) brown sugar
2 teaspoons baking powder
3 small eggs lightly beaten
50 g about ⅓ cup sultanas
50 g ¼ cup firmly packed dried apricots, sliced
50 g ¼ cup pitted dates, chopped
50 g about ⅜ cup pistachio or Brazil nuts
50 g about ⅜ cup whole blanched almonds
50 g about ⅜ cup hazelnuts
finely grated zest of 1 lemon

Method

Preheat the oven to 180°C and line one or two baking trays. Combine the flour, sugar and baking powder in a large bowl. Add the beaten egg gradually until the dough comes together but is not too wet. Add the fruit, nuts and lemon zest and mix well.
Divide the dough into three pieces. With wet hands, shape each piece into a log about 3 cm in diameter, place them on the prepared trays and flatten slightly. Bake for 20–30 minutes or until golden. Remove from the oven and let them cool for 10 minutes.
Reduce the oven temperature to 140°C. Slice the logs on a slight angle into slices about 5 mm thick and lay them flat on the trays. Bake for 12 minutes, turn the slices over, then bake for a further 10–15 minutes or until pale golden.
Cool the biscotti on a wire rack and store in an airtight container for up to 10 days.

Notes

The original recipe can be found in our first book ‘Monday Morning Cooking Club – the food, the stories, the sisterhood’ (2011) from the kitchen of Sharon Green