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Biscotti with blood plum conserva

Australian Gourmet Traveller recipe for biscotti with blood plum conserva.

By Rodney Dunn
  • 30 mins preparation
  • 20 mins cooking plus resting
  • Serves 12
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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
  • Juice of ½ lemon
  • 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