To go with tea or coffee, consider breakfast settled with this sugar-free biscotti with dried pears, currants, and more. Simply bake ahead and store in an airtight container, perfect to be kept even as an afternoon nibble. We promise it’s easy and completely worth it!
- 1 cup self-raising flour
- ½ cup flaked almonds
- ½ cup shelled pistachios
- ½ cup currants
- ⅔ cup dried pears, chopped finely
- 1 tsp finely grated orange rind
- 2 eggs
- 2 tbsps honey
Preheat oven 180 C (160 C fan-forced). Line two baking trays with baking paper.
Mix the flour, almonds, pistachios, fruit and orange rind together in a large bowl.
Put the eggs and honey in a small bowl and whisk to combine.
Make a well in the centre of the flour mixture and add the egg mixture. Stir together to form a thick dough. Turn the dough onto a clean floured surface. Divide into 2 portions, then roll each portion into a log about 4 cm wide. Arrange the logs on one of the baking trays, leaving some space between for spreading. Bake for 30 mins, then remove from the oven and allow to cool on the trays.
When logs are completely cold; cut each log into thin slices using a very sharp bread knife, on a diagonal, about 3.5 mm thick. Arrange the biscotti on the baking trays.
Preheat the oven to 140 C (120 C fan-forced). Bake for 20 mins, turning the biscuits halfway through cooking until dry, crisp and light golden brown. Remove from the oven and cool on wire racks. When cool, store in an airtight container until ready to serve.
TIP Suitable to freeze. Not suitable to microwave. Dark agave syrup could be used instead of honey in this recipe.