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Mixed Nut Biscotti
14th Jan 2015

This January Head Chef, Daniel Moon has decided to share his very tempting and tasty Mixed Nut Biscotti recipe.

We know you're trying to be good after Christmas but a small treat can't hurt......

Recipe - Serves 8


50g Blanched Hazelnuts
50g Blanched Pistachio Nuts
50g Blanched Almonds
1tsp Baking Powder
Pinch of Table Salt
260g Plain Flower
150g Caster Sugar
3 Large Eggs
1tsp Vanilla Extract
½ tsp Almond Extract
1 tsp Maple Syrup


  1. Cook Almonds for 8 minutes at 180°c, and remove from the oven to cool.
  2. Reduce oven temperature to 150°c
  3. In a bowl, lightly beat together, eggs, vanilla extract, almond extract and maple syrup
  4.  In a separate bowl, combine flour, sugar, baking powder and salt
  5. Slowly add in the egg mixture until a dough begins to form, then add in hazelnuts, pistachio nuts and almonds, until dough becomes fully formed
  6. On a lightly floured surface, roll dough to approx.12 inches long and 4 inches wide.  Place onto a lined baking tray and cook for 25 minutes
  7. Remove from oven and place on a cooling rack
  8. Once cooled, cut into slices ½ inch thick diagonally and arrange evenly on a baking tray.
  9. Bake for 6 minutes, then turn the biscotti and bake for a further 6 minutes in the other side
  10. Remove from the oven and leave to cool on a cooling rack

10 easy steps, you've just got to give it a try!

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