We’ve been back in the test kitchen, getting ready for those summer picnics (even if we do only go as far as the back garden!)
We have created a tasty biscotti with roasted hazelnuts and deliciously sweet California Prunes! This bake is not only a delicious treat, the California Prunes provide great health benefits, such as: high fibre, a host of vitamins and minerals, & no added sugar!
Makes: 25 biscottiPrep Time: 15-20 minutesCook Time: 45 minutes in total INGREDIENTS
2 medium eggs
100g caster sugar
250g plain flour, plus extra for dusting
½ tsp bicarbonate of soda
Zest 1 orange
25g toasted hazelnuts roughly chopped
100g chopped California Prunes
Heat the oven to 180°C, and line a large non-stick baking tray.
Whisk together the eggs and sugar until light and fluffy.
Sift the flour and bicarbonate of soda into a bowl, then add the orange zest, hazelnuts and California Prunes. Fold into the egg mix to make a soft dough.
Tip onto a lightly floured surface and shape into a 25cm sausage shape with lightly floured hands.
Transfer to a baking sheet and flatten to a 3cm thickness, then bake for 30 mins until lightly browned on top.
Remove from the oven and slide the biscotti log onto a chopping board.
Reduce the oven to 160°C /140°C fan/gas 3.
Cut the log into 1cm thick slices and return to the baking sheet, cut sides up.
Return to the oven and bake for a further 10-15 mins until crisp, then cool on a wire rack.