Nigella Apple Cranberry Relish Biscotti



    • 2 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, at room temperature
    • 1 cup sugar
    • 3 eggs
    • 2 tablespoons honey
    • 1 teaspoon vanilla extract
    • 1 tablespoon grated orange zest
    • 1 cup Nigella Apple-Cranberry Relish


    1. In a medium bowl, blend flour with baking powder and salt and set aside.
    2. In a large bowl, use an electric mixer on medium to cream butter until light and fluffy (about 2 minutes). Scrape down bowl and blend in sugar mix.
    3. Add eggs, honey, vanilla, and orange zest, and mix well about 1 minute. Fold in flour mixture in two additions, using a rubber spatula. Add relish and stir until distributed through batter. Batter will be stiff.
    4. Place batter into center of prepared baking sheet and pat into a loaf, measuring about 3 inches wide by 15 inches long. Bake at 350°F for 25 to 28 minutes.
    5. Loaf should feel firm and top should be dry, but it should not yet have begun to brown. Cool on a cooling rack for 15 minutes.
    6. Reduce oven temperature to 250°F.
    7. Using a serrated kitchen knife, cut loaf diagonally into 3/4 inch slices. Lay each slice on baking sheet. Pieces can be right next to each other.
    8. Bake for 25 to 30 minutes, until cookies are firm and dry. Remove from oven and place on a cooling rack. Let them cool completely (20 minutes should be enough).

    The biscotti will keep in a covered container for up to 3 days, but they’ll soften up if left at room temperature. If you’d like to recrisp them, lay them out on a baking sheet and bake in a preheated 250°F oven  for 20 to 25 minutes.

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    Nirmala Narine is the host of Nirmala's Spice World, a culinary adventure that takes the viewer into a world of exotic spices from around the globe. Nirmala was born in Guyana, South America to parents of Indian descent. Nirmala’s grandfather, an Arya Samaj Hindu Pandit, began teaching her yoga when she was just two years old and entrusted to her ancient Ayurvedic spice recipes, techniques, and treatments to heal the body from within. These simple lifestyle practices were further enriched by her endless discoveries on her many extensive travels around the globe. Nirmala has visited more than 137 countries and counting. At the age of 6, she began to cook in a tiny kitchen with no running water or electricity. When she was 11, her family immigrated to New York City. Today, Nirmala is a sought-after speaker, author, consultant and expert on global food, culture, flavor, fragrance and lifestyle trends. Nirmala has been featured in the NY Times, on CNN, and as the Country Living “Woman Entrepreneur of the Year,” and she is also a frequent guest on The Martha Stewart Show, the CBS Early Show, and the Today Show. When she is not working, she shares her love of Vastu Shastra, farming, and ancient civilization at the American Museum of Natural History, the Smithsonian, and several public schools and orphanages in both hemispheres.