Fruit and nut biscotti

James Martin's nut-studded crunchy biscuits are fantastic with ice cream or dipped in sweet dessert wine
By James Martin
Fruit and nut biscotti
  • Rating:
  • Serves: makes about 50
  • Cook Time: 45 minutes
  • Prep Time: 45 minutes
  • Effort: medium



  • 500 g plain flour
  • 500 g unrefined caster sugar
  • 1 tbsp baking powder
  • 100 g plump sultanas
  • 100 g dried cherries
  • 100 g shelled pistachio nuts
  • 100 g pitted dates, chopped
  • 100 g whole blanched almonds
  • 100 g skinned hazelnuts
  • finely grated zest of 2 lemons
  • 7 eggs, lightly beaten


1. Preheat the oven to 180°C/ gas 4. Line a baking sheet with baking parchment.2. Mix the flour, sugar and baking powder in a large bowl. 3. Add the fruit, nuts and lemon zest, mixing well.4. Add the beaten eggs, about a quarter at a time until the dough takes shape but is not too wet.5. Divide the dough into sausage shapes, 3-5cm thick. Lightly flatten the sausages, and place on the baking sheet.6. Bake for 15-20 minutes until golden brown. Remove from oven and allow to cool for a bit.7. Reduce the oven temperature to 140°C/gas 1.8. While biscuits are still just warm, slice them and place on the baking sheet. Return to oven to dry out for about 12 minutes. Turn them over and leave to dry for 10-12 minutes more.

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