Drambuie Glazed Biscotti

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Close up of drizzle glazed biscotti on an olive wood board.

5 from 2 votes

A delicious biscotti recipe made special with a Drambuie glaze. A wonderful treat to serve with coffee and an after-dinner liqueur. Simple, stylish and delicious, this is the perfect way to round off a wonderful evening with friends.

Servings: biscotti

Author: Helen Best-Shaw

Prep Time10

Ingredients

Biscotti

250 g plain flour - plus extra for dusting
170 g golden caster sugar
1 ½ tsp mixed spice
1 ½ tsp baking powder
2 large eggs
1 tsp vanilla extract
50 g raisins
50 g dried apricots - chopped to raisin size
50 g almonds

Drambuie glaze icing

125 g icing sugar
2 tbsp Drambuie
2 tsp golden syrup - or honey

Instructions

Biscotti

Before starting preheat the oven 180°C/160°C fan/ GM 4.
Mix the dry ingredients in a large bowl and make a well in the middle.
250 g plain flour, 170 g golden caster sugar, 1 ½ tsp mixed spice, 1 ½ tsp baking powder
Crack the eggs into a small bowl, and add the vanilla extract. Beat the egg mixture with a fork and add to the dry ingredients.
2 large eggs, 1 tsp vanilla extract
Mix the ingredients together into a dough, first with a spoon and then with your hands. If the mixture is very sticky, add a little extra flour.
Add the dried fruit and nuts to the dough, then mix in with your hands.
50 g raisins, 50 g dried apricots, 50 g almonds
Turn the dough out onto a floured work surface. Divide it into two, and roll each half into a sausage about 30 cm long. Don’t worry about any cracks on the sausage, or making it look perfect.
Transfer onto a baking tray covered with a silicone mat or baking parchment.
Bake for 25–30 minutes until the dough has risen and feels firm to touch. Remove from the oven, turn the oven down to 140°C / 120°C fan / GM 1.
Once the dough is cool enough to be handled slice it on the diagonal into 1cm slices.
The easiest way to do this is with a serrated bread knife, cutting slowly and holding the “sausage” close to the knife to ensure a clean cut through the fruit and nuts.
Place the biscotti back on the baking sheet. Return to the oven for 30 minutes turning them over half way through until they are dry and golden.
Transfer to a cooling rack and allow to cool completely.

Drambuie icing

Mix the icing sugar, golden syrup or honey and half the Drambuie together.
125 g icing sugar, 2 tbsp Drambuie, 2 tsp golden syrup
Drizzle in the remainder of the Drambuie bit by bit ,mixing all the time until you have a runny icing that will hold a trace on the surface for several seconds.
Transfer to a small plastic sandwich bag (or use a piping bag with the smallest piping tip).
Snip a small hole in the bag and drizzle the icing back and forth across the biscotti, whilst gently pressing the bag. I find it helpful to practise on a plate or chopping board first to get the amount of pressure right.

Notes

The unglazed biscotti will keep for up to 4 weeks in an airtight container, or you can freeze them after slicing before their second bake.
Depending on the size of your eggs, the dough can be very sticky, when you make biscotti put some extra flour into a bowl so you can easily grab some when making the bowl.
When slicing the biscotti use a good heavy sharp serrated knife and cut slowly, with a gentle pressure, so you can cut cleanly through the nuts.

Nutritional Information

This recipe is 3 Weight Watchers Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.