Fruit & Nut Biscotti

Ingredients

• 250g spelt flour
• 170g - 250g unrefined muscovado sugar
• 1/2 tablespoon baking powder
• 3 medium organic eggs, lighted beaten
• 55g plump sultanas
• 55g dried cherries, cut in half
• 55g pitted dates, chopped
• 75g shelled pistachio nuts
• 55g whole blanched almonds
• 55g of shelled hazelnuts
• finely grated zest of 1 lemon

Preheat the oven to 180c. 

Mix the flour, sugar and baking powder in a large bowl.  Add half the beaten eggs, and mix well.  Then add more egg little by little until the dough takes shape (you may not need all the eggs).  If it's too wet add some more flour.  Add the fruit, nuts and lemon zest and mix well.

Divide the dough into six and roll each sixth into a sausage shape, about 3cm in diameter.  Place at least 6cm apart, on baking parchment on baking trays.  Wetting your hands when rolling out helps to prevent the dough sticking to your hands.  Lightly flatten the sausages and bake until golden brown, about 20-30 minutes.  Remove from the oven and leave for 10 minutes to cool down and firm up. 

Reduce the oven temperature to 140c.

With a serrated knife, cut the biscotti on the diagonal into 5mm slices and lay these on the baking trays to cook for a further 12 minutes.  Turn the biscotti over and cook for the third time for 10-15 until pale golden.  When ready remove from the oven and place on cake racks to cool.

Enjoy!