Biscotti are a twice-baked Italian biscuit that are ideal for dunking in a strong coffee or more traditonally Vin Santo an Italian dessert wine.
You may prefer our sweeter pistachio and cranberry biscotti recipe or a coffee and hazelnut version?
Sugar-free biscotti with dried fruit
Perfect with a cuppa. Packed with dried fruit and no added sugar, you can have your treat and eat it too!
- 30 mins preparation
- 50 mins cooking
- Makes 40
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Ingredients
Sugar-free biscotti with dried fruit
- 1 cup self-raising flour
- 1/2 cup flaked almonds
- 1/2 cup shelled pistachios
- 1/2 cup currants
- 2/3 cup dried pears, chopped finely
- 1 teaspoon finely grated orange rind
- 2 eggs
- 2 tablespoon honey
Method
Sugar-free biscotti with dried fruit
- 1Preheat oven 180°C (160°C fan-forced). Line two baking trays with baking paper.
- 2Mix the flour, almonds, pistachios, fruit and orange rind together in a large bowl.
- 3Put the eggs and honey in a small bowl and whisk to combine.
- 4Make a well in the centre of the flour mixture and add the egg mixture. Stir together to form a thick dough. Turn the dough onto a clean floured surface. Divide into 2 portions, then roll each portion into a log about 4 cm wide. Arrange the logs on one of the baking trays, leaving some space between for spreading. Bake for 30 minutes, then remove from the oven and allow to cool on the trays.
- 5When logs are completely cold; cut each logi nto thin slices using a very sharp bread knife, on a diagonal, about 3.5 mm thick. Arrange the biscotti on the baking trays.
- 6Preheat the oven to 140°C (120°C fan-forced). Bake for 20 minutes, turning the biscuits halfway through cooking until dry, crisp and light golden brown. Remove from the oven and cool on wire racks. When cool, store in an airtight container until ready to serve.
Notes
Suitable to freeze. Not suitable to microwave Dark agave syrup could be used instead of honey in this recipe.
