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Hazelnut and chestnut biscotti
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 by James Martin
Hazelnut and chestnut biscotti are a delcious light dessert
Makes 25
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 Ingredients
250g plain flour
250g caster sugar
½ tbsp baking powder
3 eggs, lightly beaten
50g toasted hazelnuts
50g dried cherries
50g pitted dates, chopped
50g whole blanched almonds
50g marrons glacés
zest of one lemon
Method
1. Preheat the oven to 180°C. Mix the flour, sugar and baking powder in a large bowl.
2. Pour in half the beaten eggs and mix well, then add half of what’s left and mix again, before adding the rest a little at a time until the dough holds its shape and isn’t too wet (you may not need to use all of the eggs).
3. Add the fruit, nuts and lemon zest and mix well.
4. Divide the dough into six, roll into sausage shapes about 3cm in diameter. Wetting your hands when rolling the dough helps to prevent the dough sticking.
5. Use baking parchment to line two baking trays and place the biscuit rolls at least 6cm apart. Lightly flatten the rolls and bake until golden brown, around 20-30 minutes.
6. Remove from the oven and leave for 10 minutes to cool and firm up.
7. Lower the temperature of the oven to 140°C. With a serrated knife, cut the rolls at an angle into 5mm thick slices, and lay these flat on the baking trays.
8. Return the biscotti to the oven for 12 minutes, then turn them over and cook until they are pale golden (10-15 minutes).
9. When ready, remove from the oven and cool on cake racks. Store in airtight jars.
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