Name: Sugar-free biscotti with dried fruit
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 1 cup self-raising flour; 1/2 cup flaked almonds; 1/2 cup shelled pistachios; 1/2 cup currants; 2/3 cup dried pears, chopped finely; 1 teaspoon finely grated orange rind; 2 eggs; 2 tablespoon honey

Sugar-free biscotti with dried fruit

A biscotti where the fruit inside is all the sweetness you need for your sweet treat

Makes 40

Prep

30M

Cook

50M

Total

1H 20M

Ingredients

1 cup self-raising flour

1/2 cup flaked almonds

1/2 cup shelled pistachios

1/2 cup currants

2/3 cup dried pears, chopped finely

1 teaspoon finely grated orange rind

2 eggs

2 tablespoon honey

Method

1.Preheat oven 180°C (160°C fan-forced). Line two baking trays with baking paper.

2.Mix the flour, almonds, pistachios, fruit and orange rind together in a large bowl.

3.Put the eggs and honey in a small bowl and whisk to combine.

4.Make a well in the centre of the flour mixture and add the egg mixture. Stir together to form a thick dough. Turn the dough onto a clean floured surface. Divide into 2 portions, then roll each portion into a log about 4 cm wide. Arrange the logs on one of the baking trays, leaving some space between for spreading. Bake for 30 minutes, then remove from the oven and allow to cool on the trays.

5.When logs are completely cold; cut each logi nto thin slices using a very sharp bread knife, on a diagonal, about 3.5 mm thick. Arrange the biscotti on the baking trays.

6.Preheat the oven to 140°C (120°C fan-forced). Bake for 20 minutes, turning the biscuits halfway through cooking until dry, crisp and light golden brown. Remove from the oven and cool on wire racks. When cool, store in an airtight container until ready to serve.