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Clusters Extremely Nutty Biscotti

Ingredients

  • 140g Plain Flour
  • 100g Caster Sugar
  • 1/2 tsp. Baking Powder
  • 1/4 tsp. Baking Soda
  • 1/4 tsp. Fine Salt
  • 150g Jordans Chunky Nut Clusters
  • 1 Large Egg
  • 2 tbsp Vegetable Oil
  • 1 Orange for Zest
Preparation time
20 mins
Cooking time
85 mins
Skill level
moderate
Serves
16

Method

  1. Preheat oven to 170C/350°F and line a baking sheet with parchment paper.
  2. Add the flour, sugar, baking powder, baking soda, salt and Jordans Clusters to a large mixing bowl and whisk so that all of the ingredients are evenly distributed.
  3. In a separate bowl, whisk together the egg, vegetable oil and orange zest. Add this egg mixture to dry flour mixture and mix together until combined.
  4. Transfer the dough to a lightly floured surface. Using floured hands, shape into a 16"/50cm long log. Brush off excess flour and transfer log to prepared sheet. Flatten the log into a 2"wide strip.
  5. Bake, rotating the baking sheet halfway through cooking and cook until browned, around 30 minutes.  Once cooked, transfer to a rack and allow the biscotti log to cool for 15 minutes. Reduce the oven temperature to 120C/250°.
  6. Line a second baking sheet with parchment paper. Transfer biscotti log to a work surface. Using a serrated knife, cut each strip diagonally into 2/3"-thick slices. Arrange slices, cut side down, on baking sheet.
  7. Bake the biscotti, rotating baking sheets halfway through, until crisp for about 40 minutes. Transfer the baking sheet to a cooling rack and allow to fully cool.

You can store your biscotti in an airtight container at room temperature and will last for around 5 – 6 days.