Looking for an easy biscotti recipe with a little something extra? Our homemade Shortbread Biscotti combines the buttery, crumbly goodness of Ringtons Shortbread biscuits with the satisfying crunch of traditional Italian biscotti. It's a delicious twist on two much-loved biscuits, perfect for enjoying with your favourite cup of tea or coffee.
Made with simple ingredients, including crushed shortbread biscuits, flaked almonds and dried fruit, this easy-to-follow recipe creates beautifully golden, twice-baked biscotti with a wonderfully crisp texture. Whether you're looking for a new baking recipe to try at home, a sweet treat for afternoon tea or something homemade to share with family and friends, these shortbread biscotti are sure to go down a treat.
And the best bit? They're perfect for dunking! Pop the kettle on, grab your favourite Ringtons brew and enjoy a little homemade indulgence.
Follow our step-by-step shortbread biscotti recipe below to make your own batch.
Ingredients:
- 200g Ringtons Shortbread biscuits
- 200g plain flour
- 150g caster sugar
- 1 tsp baking powder
- A pinch of salt
- 2 large eggs
- 1 tsp vanilla extract
- 100g flaked almonds (or any nut of your choice), roughly chopped
- 50g dried cranberries or raisins
Instructions:
1. Preheat the oven to 180°C (160°C fan), 350°F, or gas mark 4. Line a baking tray with parchment paper.
2. Roughly crush your Ringtons biscuits into chunks or crumbs using your hands or a rolling pin (not too fine, you want some texture).
3. In a large bowl, combine the plain flour, sugar, baking powder, and salt. Add the crushed biscuits to the bowl and mix gently.
4. In a separate bowl, whisk together the eggs and vanilla extract until well combined. Pour the egg mixture into the dry ingredients and stir until the dough begins to come together (it should be slightly sticky but firm enough to shape). Add the chopped nuts, and dried fruit and mix them into the dough evenly.
5. Transfer the dough onto a lightly floured surface and shape it into a log (around 30 cm long, and flatten it slightly to about 2.5 cm thick).
6. Place the log on the prepared baking tray. Bake in the preheated oven for about 25-30 minutes, or until the top is golden and firm to the touch.
7. Remove from the oven and let it cool for about 10 minutes. Once the dough has cooled slightly, use a sharp knife to cut the log into 1-1.5 cm slices on the diagonal.
8. Lay the slices flat on the baking tray, cut side down. Bake for an additional 10-15 minutes, turning the biscotti halfway through, until they are golden brown and crisp.
9. Remove from the oven and let the biscotti cool completely on a wire rack. They’ll continue to firm up as they cool.
Like this recipe? There are plenty more great treats on our blog!