- 500g plain flour
- 500g castor sugar
- 1 tbsp baking powder
- 5 eggs (lightly beaten)
- 100g sultanas
- 100g apricots (dried and sliced)
- 100g chopped dates
- 100g pistachio nuts
- 100g ground almonds
- 100g hazelnuts/walnuts
- 2 lemons (zest only)
fruit and nut biscotti
Ingredients
Method
Mix flour, sugar and baking powder in large bowl. Add ½ eggs. Mix well then add ½ of the rest of eggs. Mix again. Add other ¼ a little at a time (might not need all). Add fruit, nuts and zest. Divide into 6, roll to sausage shape, lightly flatten and bake till golden. Remove from oven and leave to cool. Put oven at 140°C, 275°F, Gas mark 1. Slice thinly – ½ cm thick. Cook for 12 minutes. Turn over and cook until pale golden colour. Leave to cool on racks. Store in air-tight containers
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
