Weekend Treats: Biscotti

Long Lunch 07/09/2018
Credit: File.

The pastry chef at the helm of The Tart Tin, Mark Cross, joins us to share his culinary story and share a mouth-watering recipe for biscotti with The Long Lunch listeners. 

Makes: 20


  • 500g flour
  • 350g sugar
  • Pinch of salt
  • 2tsp baking power
  • 6 large eggs
  • 50g natural almonds
  • 50g natural hazelnuts
  • 50g pistachios
  • 1 tsp vanilla extract


  1. Preheat oven to  160 degrees Celsius.
  2. Line a high-sided baking tray with baking paper.
  3. Sift flour, sugar, salt and baking powder into a mixing bowl.
  4. Slowly mix in the eggs , one at a time, then fold in the nuts and vanilla.
  5. Tip mixture into prepared baking tray and smooth top out evenly, using a spatula or clean, wet hands.
  6. Bake until firm in the middle, about 30 minutes.
  7. Remove from the oven.
  8. Decrease   oven temperature to 60 degrees Celsius.
  9. Allow biscotti to cool slightly before slicing with a serrated knife into desired size and thickness.
  10.  Line the baking tray with fresh baking paper.
  11. Spread out biscotti on baking tray and bake for at least 2 hours – this will dry them out and make them very crunchy.
  12. These will keep in an airtight container for a month

Listen to the full interview with Mark Cross above.

The Long Lunch with Carly Flynn in for Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.