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Biscotti with blood plum conserva

Australian Gourmet Traveller recipe for biscotti with blood plum conserva.

By Rodney Dunn
  • Serves 12
  • 30 mins preparation
  • 20 mins cooking plus resting
Biscotti with blood plum conserva
Biscotti with blood plum conserva

There will be plenty of jam left over from this recipe, so spoon it into sterilised jars, seal and bring them to a simmer in a saucepan of water for 10 minutes, then, once cool, store them in the pantry.


  • 300 gm butter, softened
  • 175 gm pure icing sugar, sieved
  • 500 gm (3 cups) plain flour
  • 55 gm (¼ cup) raw sugar
  • 100 gm unsalted butter, softened
  • 100 gm fondant, broken into pieces
Blood plum conserva
  • 750 gm blood plums, stones removed, coarsely chopped
  • 450 gm white sugar


  • 1
    For blood plum conserva, combine plums in a large saucepan with lemon juice and 125ml water. Bring to the boil, stirring occasionally, until plums start to break down (4-5 minutes). Add sugar, stir to dissolve, then boil mixture vigorously until setting point has been reached (8-10 minutes). Cool, and refrigerate until required.
  • 2
    Beat butter, icing sugar and a pinch of salt in an electric mixer until pale and fluffy (2-3 minutes), then stir in flour and gently knead until a soft dough forms. Wrap in plastic wrap and refrigerate until firm (1 hour).
  • 3
    For buttercream, beat butter and fondant in an electric mixer until pale and creamy (3-4 minutes).
  • 4
    Preheat oven to 170C. On a lightly floured work surface roll out pastry to 5mm thick, then, with a 6cm fluted biscuit cutter, cut out 24 rounds and place them on oven trays lined with baking paper. Scatter raw sugar over biscuits and bake until light golden (8-10 minutes), then cool on wire racks.
  • 5
    To assemble, spread the bases of half the biscuits with 1 tbsp of blood plum conserva and the remaining biscuits with buttercream, then sandwich together. Biscuits will keep unfilled in an airtight container for 5 days. Filled biscuits are best eaten within an hour of filling.


Drink Suggestion: Sweet, complex vin santo. Drink suggestion by Max Allen