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Hot cross bun biscotti

Crunchy Hot Cross Bun Biscotti with warm spices, raisins & citrus! The perfect Easter treat for dunking. Easy to make & keeps well.

Course: Baked Goods
Cuisine: Italian

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

    Cup of Yum
  1. Beat the egg, oil, vanilla and sugar with an electric mixer until well combined.
  2. Add the rest of the ingredients and briefly mix briefly until to you have a sticky dough.
  3. Empty the dough onto a floured work surface and knead until its is smooth and no longer sticky (add more flour as needed).
  4. 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)
  5. While the dough is chilling, preheat the oven to 180C / 350F
  6. 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
  7. 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.
  8. 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

  • Short-Term Storage (Up to 2 Weeks)
  • Freezing (Up to 3 Months)
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  • 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.

    Freezing (Up to 3 Months)

    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.

  • 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.