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Recipe: Festive Fig & Orange Biscotti

PUBLISHED: 12:46 12 December 2013 | UPDATED: 12:47 12 December 2013




An easy and delicious festive recipe from the Baking Birds of Windsbatch Bakery

Biscotti are a great simple bake and keep for a good couple of weeks because they are basically twice baked biscuits. They originate from Italy and are typically eaten dunked in coffee or Vin Santo wine – that’s better than dunking in a cuppa! It is rumoured that Christopher Columbus took biscotti on his long sea voyages. So if you’re planning a long trip to visit relatives at Christmas this may be the recipe for you! It also makes a very stylish home baked gift.


250g strong white flour (we use bread flour but plain flour is fine)

1 teaspoon baking powder

175g caster sugar

Pinch of salt

2 medium free range eggs

Zest of 3 oranges and 1 tablespoon of juice

150g dried figs (chopped)


Preheat oven to Gas 4/ 180°C. Put all the ingredients in a mixing bowl and mix well to form a dough. Make sure that the fruit is well distributed. Shape the dough in to a sausage shape and place on a baking tray lined with baking parchment. Pop this in the oven and bake for 15 minutes. Remove from the oven and leave to cool for 15 minutes.The individual biscotti are made by using a sharp knife to cut 2.5cm/1 inch thick slices from the dough ‘sausage’, on the diagonal. Pop the slices back on the baking tray (on their side) and return them to the oven for a further 15 – 20 minutes until golden brown. Allow to cool completely then pop into an airtight container.; Windsbatch Bakery, Friar Waddon Road, Upwey DT3 4EW


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