Clusters Chunky Nut Biscotti

Clusters Chunky Nut Biscotti
Recipe by
Seasoned Cookery School , Walton upon Trent

The clever folk at Seasoned Cookery School very kindly created this rather fancy Biscotti recipe using our Chunky Nut Clusters!

Preparation time
20 mins
Cooking time
85 mins
Skill level


  1. Preheat oven to 170C/350°F and line a baking sheet with parchment paper.
  2. Add the flour, sugar, baking powder, baking soda, salt and Jordans Clusters to a large mixing bowl and whisk so that all of the ingredients are evenly distributed.
  3. In a separate bowl, whisk together the egg, vegetable oil and orange zest. Add this egg mixture to dry flour mixture and mix together until combined.
  4. Transfer the dough to a lightly floured surface. Using floured hands, shape into a 16"/50cm long log. Brush off excess flour and transfer log to prepared sheet. Flatten the log into a 2"wide strip.
  5. Bake, rotating the baking sheet halfway through cooking and cook until browned, around 30 minutes. Once cooked, transfer to a rack and allow the biscotti log to cool for 15 minutes. Reduce the oven temperature to 120C/250°.
  6. Line a second baking sheet with parchment paper. Transfer biscotti log to a work surface. Using a serrated knife, cut each strip diagonally into 2/3"-thick slices. Arrange slices, cut side down, on baking sheet.
  7. Bake the biscotti, rotating baking sheets halfway through, until crisp for about 40 minutes. Transfer the baking sheet to a cooling rack and allow to fully cool.

You can store your biscotti in an airtight container at room temperature and will last for around 5 – 6 days.


  • 140g Plain Flour
  • 100g Caster Sugar
  • 1/2 tsp. Baking Powder
  • 1/4 tsp. Baking Soda
  • 1/4 tsp. Fine Salt
  • 150g Jordans Chunky Nut Clusters
  • 1 Large Egg
  • 2 tbsp Vegetable Oil
  • 1 Orange for Zest