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Spiced Fruit and Nut Biscotti
Perfect for coffee dunking, these twice baked Italian biscuits are flavored with dried fruit, nuts and a touch of anise!
Quick Facts
Prep Time: 25 minutes
Bake Time: 45 minutes, total
Cool Time: 30 minutes
Yield: 30 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup chopped almonds OR macadamia nuts,
- 1 cup chopped dried fruit (currants, apricots, cranberries, etc)
- 1 cup sugar
- 1/4 cup crystallized ginger
- 1 teaspoon anise seed
- 1 teaspoon fennel seed
- 1/2 teaspoon ground cardamom
- 1 teaspoon Argo® Baking Powder
- 1/4 teaspoon salt
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 egg
Directions
- Preheat oven to 350ºF.
Stir flour, nuts, fruit, sugar, crystallized ginger (finely chopped), anise, fennel, cardamom, baking powder and salt in a large mixing bowl. Whisk 3 eggs and vanilla together in a separate bowl until eggs are well beaten. Add eggs to flour mixture and stir with a spoon until stiff dough forms. (Hint: if dough is too dry, 1 to 2 teaspoons of milk may be added).
Divide dough into 2 equal portions and place on a lightly greased baking pan. Form into two 12 by 3-inch logs. Flatten logs to 1-inch in height. Beat remaining egg; brush on both logs of dough.
Bake for 25 to 30 minutes or until golden brown. Cool completely. Slice logs 1-inch thick diagonally; place cut side down on baking sheet. Bake an additional 12 to 15 minutes, turning after 6 to 7 minutes.
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