Dark Chocolate, Fruit & Nut Biscotti Recipe
Posted by Lorraine on 8th Dec 2022
Our Dark Chocolate, Fruit and Nut Biscotti recipe is very easy to make. These small biscuits are packed full of flavour and taste amazing too.
You'll enjoy small pockets of sweetness from the chocolate and raisins, a lovely texture from the nuts while the mixed spice and orange zest really enhances the overall flavour of the biscuit.
Biscotti can be stored for longer than average, they'll be good for up to a month in an airtight tin. These wonderful Dark Chocolate, Fruit and Nut Biscotti's are perfect for dipping in milk, tea or coffee and make a lovely treat for any time of the day, or night!
Once you've made a batch, we're confident they'll become a firm favourite and a recipe you'll go back to time and time again.
Dark Chocolate, Fruit & Nut Biscotti.
- Makes approx 60 Biscotti Biscuits (Around 15 per dough roll)
- Prep Time - 20 Mins
- Cooking Time - 45 mins to 1 hr
Ingredients
- 350g Plain flour, plus extra for rolling
- 2 Tsp baking powder
- 2 Tsp mixed spice
- 250g Golden caster sugar
- 3 Medium eggs, beaten
- Zest of 1 orange
- 85g Raisin
- 100g Dark chocolate chips
- 40g Almonds (blanched work well)
- 40g Pistachio nuts
Method
- Line 2 baking trays with baking paper and heat your oven to 160°C (fan).
- In a large bowl mix the flour, baking powder, spice and sugar together until well combined.
- Stir in the beaten eggs and orange zest. The mixture will start to clump together, when this happens start to knead the mixture with your hands.
- The mixture will take a while before it is fully combined. Keep kneading and when you have only a little flour left to combine, add the raisins, dark chocolate and nuts. They should be evenly distributed throughout the dough.
- Lightly flour your work surface and split the dough evenly into four pieces.
- Dust a little flour on the palms of your hands and gently roll each piece into a sausage about 30cm long.
- Place the dough onto the lined trays, you need to space them well apart with 2 on each tray.
- Bake in the centre of the oven for 25-30 mins. The dough will remain pale but it should feel firm to touch.
- Remove from the oven and transfer to a wire rack to cool for 5 minutes or until it is a safe temperature to handle.
- Reduce the heat in the oven to 140°C and keep the trays along with the baking paper to one side. You’ll use these again for the second bake.
- Using a sharp knife, cut the biscotti diagonally into slices about 1cm thick.
- Pop the slices flat on the baking sheets.
- Bake for another 20/30 minutes, you must turn the biscotti half way through baking and bake until golden.
- Place on a wire rack to cool completely, then store in an airtight container or up to one month
Top Tips;
If you are planning to freeze follow the method up to step 11. Wrap well and freeze for up to two months. Bake at 140°C for around 30/40 minutes from frozen, turning half way through the cooking time.
Adjust the filling. Dried cranberries and hazelnuts work well.
Perfect for gifting!
We have shared plenty more delicious sweet and savoury recipes on our blog such as our Super Easy Biscuits which are a perfect choice for a baking sessions with the kids. Or, for an extra special treat why not try our Rich Chocolate Tiffin Squares! Both recipes are so tasty and, super easy to make.
