Hot cross bun biscotti recipe
Crunchy Hot Cross Bun Biscotti with warm spices, raisins & citrus! The perfect Easter treat for dunking. Easy to make & keeps well.
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Ingredients
- 2 large free-range eggs
- ½ cup sunflower oil
- 1 tsp vanilla extract
- 150 gms sugar
- 300 gms flour
- pinch salt
- 1 tsp cinnamon
- ½ tsp mixed spice
- Finely grated zest of an orange
- 1 ½ tsp baking powder
- 3 Tbsp dried candied citrus peel
- 150 grams raisins / currents / cranberries all dried obvs
Instructions
- Beat the egg, oil, vanilla and sugar with an electric mixer until well combined.
- Add the rest of the ingredients and briefly mix briefly until to you have a sticky dough.
- Empty the dough onto a floured work surface and knead until its is smooth and no longer sticky (add more flour as needed).
- Dived the dough into two and roll each half into a fat roll about 30cm long. Place these, spaced apart on a lined baking tray and then put in the fridge or freezer (this cools the dough down which prevents it from spreading – you could do this over night)
- While the dough is chilling, preheat the oven to 180C / 350F
- Place the tray in the oven and immediately reduce the temperature to 160C / 325F and bake for 20 – 30 minutes and until the biscotti are lightly golden and firm. Remove and allow to cool slightly. Reduce the oven temperature to 100C / 212F
- Cut the biscotti on the diagonal into slices about 1.5cm thick and lay these back on the lined baking sheet next to each other.
- Return this to the oven and bake for 15 minutes. Place a cloth in the door to keep it slightly ajar and then bake for a further 15 minutes. Remove the cloth and turn off the oven. Allow the biscotti to dry out in the oven until it is cool.
Notes
- Add extra fruit and nuts if you like a lot of bits in your biscotti
Storage Instructions for Biscotti
Short-Term Storage (Up to 2 Weeks)- Once completely cooled, store the biscotti in an airtight container at room temperature.
- Keep in a cool, dry place away from moisture to maintain crispness.
- If they start to soften, simply re-bake them at 150°C (300°F) for 5-10 minutes to crisp up again.
- Place cooled biscotti in a freezer-safe bag or airtight container.
- Separate layers with parchment paper to prevent sticking.
- When ready to enjoy, thaw at room temperature or re-crisp in the oven at 150°C (300°F) for a few minutes.