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Christmas Biscotti

/ Categories Recipes, #CookWithLeiths / Author:

Christmas Biscotti


Makes 40-50

310g plain flour
Pinch of salt
½ tbsp baking powder
Zest of 1 orange
70g dried sour cherries
70g shelled pistachio nuts
70g white chocolate, roughly chopped into small 1cm chunks or drops
3 medium eggs, beaten
1 x vanilla pod
225g caster sugar
50g plain flour approx. for dusting


  1. Pre-heat oven to 180°C/gas mark 4. Line 2 baking sheets with non-stick baking parchment.
  2. Sift the flour with the salt and baking powder into a large bowl. Add the zest, cherries, nuts and chocolate.
  3. In a separate bowl place the lightly beaten eggs, cut the vanilla pod in half length ways and scrape the seeds into the egg. Add the sugar and immediately begin whisking with an electric beater. Whisk the eggs and sugar together for 3-4 minutes until the mixture is thick, pale and mousse-like.
  4. Gradually fold the egg and sugar mixture into the dry ingredients, making a soft, but not too sticky dough (you may not need all the egg mixture, leave a little behind if necessary) ensure there are no flour pockets.
  5. Lightly dust the worktop with flour. Tip the dough onto the worktop and divide into 4 pieces. Roll each piece into a sausage shape about 20cm long with a 3cm diameter.
  6. Place each piece of dough onto a baking sheet, 6cm apart (the dough will spread when baked), gently flatten the top of each piece of dough with your fingers.
  7. Bake in the oven for 25-30 minutes, until lightly golden
  8. Remove from the oven, cool slightly on a wire rack until the dough has firmed up. Transfer to a chopping board and using a serrated bread knife cut 1cm slices of biscotti on the angle.
  9. Arrange the biscotti slices onto the baking sheets. Reduce the temperature of the oven to 130°C/ gas mark 1 and return to the oven for a further 15 minutes or until golden and dried out. Turn them over half way through the cooking time.
  10. Transfer the biscotti to a wire rack and allow to cool completely before storing in an airtight container.


Biscotti will last for 3 weeks in an airtight container or jar. The raw dough can also be frozen so you can defrost and make the biscotti when you need them.

For full wine pairings to our festive feast, visit Wildflower Magazine's website or click here for the full article.

Author: Leiths Teachers Created for Wildflower Magazine


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