Fruit & Nut Biscotti

The clever folk at Seasoned Cookery School very kindly created this rather fancy Biscotti recipe using our Wild About Berries Morning Crisp!

    20 MIN
    85 MIN
    41plus MIN
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  1. Preheat oven to 350°F (170°C) and line a baking sheet with parchment paper.
  2. Add the flour, sugar, baking powder, baking soda, salt and Jordans Morning Crisp to a large mixing bowl and whisk so that all of the ingredients are evenly distributed
  3. In a separate bowl, whisk together the egg, vegetable oil and orange zest. Add this egg mixture to dry flour mixture and mix together until combined.
  4. Transfer the dough to a lightly floured surface. Using floured hands, shape into a 16"/50cm long log. Brush off excess flour and transfer log to prepared sheet. Flatten the log into a 2" wide strip.
  5. Bake, rotating the baking sheet halfway through cooking and cook until browned, around 30 minutes. Once cooked, transfer to a rack and allow the biscotti log to cool for 15 minutes. Reduce the oven temperature to 250°F (120°C).
  6. Line a second baking sheet with parchment paper. Transfer biscotti log to a work surface. Using a serrated knife, cut each strip diagonally into 2/3"-thick slices. Arrange slices, cut side down, on baking sheet.
  7. Bake the biscotti, rotating baking sheets halfway through, until crisp for about 40 minutes. Transfer the baking sheet to a cooling rack and allow to fully cool.
Recipe Tips

You can store your biscotti in an airtight container at room temperature and it will last for around 5 – 6 days.

  • 1 cup all-purpose flour
  • ½ cup white sugar
  • ½ tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 150 g Jordans Wild About Berries or Strawberry Morning Crisp, clusters broken up
  • 1 large egg
  • 2 tbsp vegetable oil
  • 1 orange for zest
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