Mary Berry Biscotti Recipe

This Mary Berry Biscotti is a crisp, twice-baked Italian treasure—the perfect accompaniment to a steaming cup of coffee or a glass of sweet wine. A combination of zesty orange, toasted almonds, and vibrant pistachios, it is a crunchy masterpiece that balances subtle sweetness with a satisfying nuttiness. This recipe relies on the traditional double-baking technique to achieve that signature brittle texture, making it an elegant and long-lasting treat for any occasion.

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Mary Berry Biscotti Recipe Ingredients

• 2 cups (250g) plain flour
• 1 tsp baking powder
• 1¼ cups (250g) caster sugar
• 3 large eggs, beaten
• Finely grated zest of 1 large orange
• ½ cup (50g) whole blanched almonds, roughly chopped
• ½ cup (50g) pistachio nuts, roughly chopped
• ⅓ cup (50g) dried cranberries (optional, for a festive version)

How To Make Mary Berry Biscotti Recipe

1. Preheat and Prep: Preheat your oven to 180°C (350°F/160°C Fan). Line two large baking sheets with non-stick baking parchment.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and caster sugar until well combined.
3. Form the Dough: Create a well in the center of the dry ingredients and add the beaten eggs and orange zest. Stir with a wooden spoon until the mixture starts to come together into a soft, slightly sticky dough.
4. Add the Texture: Fold in the chopped almonds, pistachios, and cranberries (if using) until they are evenly distributed throughout the dough.
5. Shape the Logs: Turn the dough onto a lightly floured surface and divide it into two equal portions. Roll each piece into a log about 25cm (10 inches) long. Place the logs onto the prepared baking sheets, leaving plenty of space between them as they will spread.
6. First Bake: Bake in the preheated oven for 25–30 minutes, or until the logs are pale golden and firm to the touch. Remove from the oven and let them cool for about 10–15 minutes.
7. The Slice: Lower the oven temperature to 160°C (325°F/140°C Fan). Using a sharp serrated bread knife, cut the logs diagonally into slices about 1cm (½ inch) thick.
8. Second Bake: Arrange the slices cut-side down back onto the baking sheets. Bake for another 10–15 minutes, turning them over halfway through, until they are dry, crisp, and golden. Transfer to a wire rack to cool completely.

Recipe Tips

• Use a Serrated Knife: To get clean slices without crumbling the logs, use a long serrated bread knife and a gentle sawing motion.
• Floured Hands: The dough can be quite sticky when you first shape it. Lightly flouring your hands will make it much easier to roll the logs without them clinging to your skin.
• Cooling is Key: Do not try to slice the logs immediately after the first bake. Letting them rest for 10 minutes allows the structure to set slightly, making for much cleaner cuts.
• Customize the Nuts: While almonds and pistachios are Mary Berry’s classic choice, you can substitute hazelnuts or pecans for a different flavor profile.

What To Serve With Mary Berry Biscotti Recipe

Biscotti are designed to be “dunked” to soften their hard texture.

• A hot cup of Cappuccino or a strong Espresso
• A glass of Vin Santo (traditional Italian dessert wine)
• A dish of vanilla bean gelato or panna cotta
• Hot chocolate with a dollop of whipped cream

How To Store Mary Berry Biscotti Recipe

• Room Temperature: Because these are twice-baked and very dry, they have an excellent shelf life. Store in an airtight container for up to 3 weeks.
• Re-Crisping: If they lose their crunch due to humidity, pop them back in a low oven (140°C) for 5 minutes.
• Freeze: You can freeze the baked biscotti in a freezer-safe container for up to 3 months. Thaw at room temperature for an hour before serving.

Mary Berry Biscotti Nutrition Facts

• Calories: ~95 kcal (per biscuit)
• Carbohydrates: 16g
• Protein: 3g
• Fat: 3g
• Fiber: 1g
• Sugar: 9g

Nutrition information is estimated based on approximately 24-30 biscuits.

FAQs

Try More Recipes:

• Mary Berry Tiramisu Trifle​ Recipe
• Mary Berry​ Chocolate Christmas Trifle Recipe
• Mary Berry​ Lemon Posset Recipe