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Heather Biscotti
Heather Biscotti is a modern Scottish recipe for a classic twice-baked biscuit flavoured with hazelnuts, heather flowers and orange zest. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Heather Biscotti.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesBaking RecipesScottish Recipes
As with most heather recipes this recipe calls for dried heather flowers. Heather dries readily and naturally, and preparing dried flowers is simply a matter of cutting the flower spikes whilst still in bud and then hanging them in small bunches in the sun to dry.
Ingredients:
40g whole hazelnuts
355g plain flour
1½ tsp baking powder
Pinch of salt
105g caster sugar
150g light brown sugar
3 eggs
½ tsp almond extract
85g olive oil
1 tsp (heaped) dried heather flowers
finely-grated zest of ½ orange
Method:
Pre-heat your oven to 160°C (140C Fan/Gas Mark 2-3). Arrange the hazelnuts on a tray and toast lightly in the oven for 5 mins, then take out, turn onto a plate and set aside to cool.
Halve the nuts then add to a bowl with the flour, baking powder, salt and both kinds of sugar. Stir well to combine.
In a large bowl, whisk together the eggs, almond extract and olive oil then add half the heather flowers and half the orange zest and whisk again.
Add the dry ingredients to the wet and mix until well combined – it’ll be a sticky dough. Let it sit in the bowl for about 10 mins as this helps to make it more manageable to shape.
Meanwhile, line a baking tray with baking paper. Wet your hands to avoid the dough sticking to them and roll it into logs, each about 25cm long. Sit these on the baking tray and sprinkle with the remaining heather and zest.
Transfer to the centre of your pre-heated oven and bake for about 20 minutes until golden. Remove from the oven and allow to cool for 10 minutes.
Reduce the oven temperature to 150C (130C Fan/Gas Mark 2). Slice the biscotti into 12cm slices. Arrange these on a baking tray then return to the oven and bake for 5 mins, turn over and bake for 5 mins more, or until golden.
Transfer to a wire rack to cool and store in an air-tight tin.
