Fig, apricot & nut biscotti

by Ursula Ferrigno

Crisp double-baked biscuits from regular demo chef Ursula Ferrigno

These double-baked crisp biscuits are packed with dried fruit and nuts and are made lighter without butter. They are fabulous as a gift.


200g 00 flour
1½ tsp baking powder
75g golden caster sugar
30g shelled pistachio nuts
30g shelled hazelnuts
30g sultanas
40g dried apricots, quartered
40g figs, quartered
Freshly grated zest of 1 small unwaxed lemon
2 tsp vanilla extract
2 large eggs, lightly beaten


Preheat the oven to 150C. Sift the flour and baking powder into a mixing bowl. Stir in the sugar, pistachio nuts, hazelnuts, sultanas, apricots, figs, lemon zest and vanilla extract.

Pour in the eggs and mix well until you get a dough-like mixture. Bring the dough together into a log (you can use the greaseproof paper to help you roll the dough). Flatten it slightly so that it is about 8cm wide.

Bake in the preheated oven for about 30 mins. To check if it’s ready, press very lightly on top of the log and if it springs back, you can take it out of the oven. If it still feels very firm, leave it in the oven for a few more mins. When it is ready, remove from the oven and leave to cool for about 10 mins.

Using a large, serrated bread knife, slice the log into 5mm slices. Lay the slices on the baking tray and return to the hot oven for 10 mins, turning them halfway through cooking. When they are pale gold, remove from the oven and leave to cool for a few mins. Store in an airtight container for up to 2 weeks. You may like to dip one end in dark chocolate. You will need 100g dark chocolate for this.

Recipe: Ursula Ferrigno