Biscotti di frutta secca

Pastry Chef, Shady Wasef (currently of Kitchen by Mike) shared this Italian biscotti recipe from his demonstration cookery class at Pino’s Dolce Vita this week.

Biscotti di frutta secca
Dried fruit biscuit


120g plan flour (if you are making chocolate use 110g flour and 10g cocoa powder)
2g baking powder
2g salt
70g sugar
40g butter
60g mix nuts (pistachio, almond) (for the chocolate you can use macadamia nuts only or hazelnuts)
100g mix dried mix fruit (figs, apricot, glace ginger)(if you are doing chocolate use ½ chocolate chopped and ½ fruit like orange candid or chedro lemon)
1 egg


Sift the flour, and baking powder, and salt, into a bowl.

Add the sugar and butter; work in the butter with your finger tips until you have a breadcrumb like consistency.

Add the chopped fruit and nuts, and mix will.

Add the egg and worked use your hands to lightly knead the dough on a floured work surface until the dough is smooth.

Divide the mixture in half. Form 2 long logs about 25cm long x 5cm wide and place on prepared baking tray, leaving space between logs. Bake in oven of 170 C for 20-25 minutes until the dough is firm to the touch and slightly golden. Remove from the oven and set aside to cool completely (about an hour).

Once the dough is cool, use a serrated knife to cut each log on the diagonal in 0.5cm slices.

Lay slices flat on the baking tray and return to oven of 100 c for 15-20 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely. Store in an airtight container for 2-3 weeks.

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