Festive Biscotti

I know it’s only 3rd December and you can tut and roll your eyes but I can’t help getting in a Christmassy mood. I went to Limoges last night to see the Christmas Lights being turned on and it was lovely! So many people came and there was a fab Market on too. Love being so near to a Big town but living in the countryside. Best of both worlds.


Anyway, I made these Biscotti yesterday. I’ve only tried them once before, last weekend and my partner and I loved them. They’re a fab after Dinner treat, especially when dunked into a Cup of Coffee or ( even naughtier! ) a Hot Chocolate. Yum! I made a batch filled with Pistachios, Cranberries etc and then, goodbye diet, dipped half of them into melted chocolate and then dipped in Praline. Enjoy!

Louise xxx


Makes about 50 Biscuits

350g plain flour, plus extra for rolling
2 tsp baking powder
2 tsp mixed spice
250g granulated white sugar
3 eggs, beaten
zest of 1 orange, coarsley grated
85g raisins
85g dried cranberries
50g almond flakes
50g shelled pistachios



Heat oven to 180C/fan 160C/gas 4. Line 2 baking sheets with baking paper.

Put the flour, baking powder, spice and sugar in a large bowl, then mix well.

Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands – it will seem dry at first but keep kneading until no floury patches remain.

Add the fruit and nuts, then work them in until evenly distributed.
Turn the dough out onto a lightly floured surface and divide into 4 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long.


Place 2 on each tray, well spaced apart. Bake for 25-30 mins until the dough has risen and spread and feels firm. It should still look pale.

Remove from the oven, transfer to a wire rack for a few mins until cool enough to handle, then turn down the oven to 140C/fan 120C/gas 1.
Using a bread knife, cut into slices about 1cm thick on the diagonal, then lay the slices flat on the baking sheets. The biscuits can be cooled and frozen flat on the sheet at this point, then bagged and frozen for up to 2 months.

Bake for another 15 mins (20 mins if from frozen), turn over, then bake again for another 15 mins until dry and golden.

Tip onto a wire rack to cool completely, then store in an airtight tin for up to one month, or pack into boxes or cellophane bags if giving as gifts straightaway.


I then put about 100g of dark chocolate into a bain marie on the hob. Melt the Chocolate, keep stirring regularly, and then dip in the Biscotti, until half of each biscuit is covered in Chocolate, then straight into a bowl of Praline.



3 thoughts on “Festive Biscotti

    1. Hi, it is delicious. perfect gifts for friends and family.I think that you would have to mix it with another Gluten free flour ( if that’s what you’re wanting to use), as Buckwheat flour doesn’t rise when baked and that’s what you need to happen with the Biscotti. Often 1/2 teaspoon of xantham gum also helps. Here is a great gluten free recipe i’ve found :

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s