Jeweled Biscotti Recipe
User Reviews
4.8
Jeweled Biscotti Recipe
Description
Jeweled Biscotti combines shelled almonds and pistachios with candied pineapple, dried apricot, cherries (or craisins), and papaya. The nuts are toasted before chopping to deepen their flavor. The dough is prepared by creaming butter, sugar, and vanilla, then incorporating eggs, flour, baking powder, salt, nuts, and fruit. Shaped into long logs about 12 inches by 2 inches and slightly thick, these logs are baked to set before slicing into individual biscotti pieces. A second bake crisps the slices, creating a crunchy, durable cookie that holds its shape well. The mix of tropical fruits adds a colorful sweetness alongside the nutty crunch.
This biscotti is best served as an accompaniment to coffee or tea and can be stored for several weeks due to its dryness. They make an elegant treat for gifting or enjoying throughout the day.
Ingredients
- 1 cup almonds shelled
- 1 cup pistachios shelled
- 1/3 cup pineapple chopped, candied
- 1/3 cup dried apricot chopped
- 1/3 cup candied cherries I used dried craisins
- 1/3 cup papaya dried
- 1 stick 8 Tbsp unsalted butter, softened
- 1 cup granulated sugar
- 2 tsp vanilla extract real
- 3 egg room temp, large
- 3 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 1/4 tsp salt
Instructions
How to Make Biscotti: Preheat Oven to 350˚F.
- Place almonds and pistachios on an un-greased baking sheet and bake at 350˚F for 8-10 minutes. Remove from oven to cool to room temp then coarsely chop and transfer to a medium bowl.
- Chop your dried/candied fruit into pieces about the size of raisins. Add dried fruit to the bowl with nuts and stir to combine. This would make one fine trail mix; I tell ya what!
- In the bowl of your electric mixer with whisk attachment, beat together: 1 stick butter, 1 cup sugar, and 2 tsp vanilla on high speed (3 min). Add 3 eggs and beat until well combined (1 min).
- In a medium bowl, whisk together 3 1/4 cups flour, 2 1/4 tsp baking powder, and 1/4 tsp salt. Add to the butter mixture and mix (with the paddle attachment) until combined. Stir in nuts and fruit with a spatula, mixing until dispersed.
- Divide the dough into three equal pieces and shape each piece into a 12"long by 2" wide by 3/4" thick. They can be longer or wider but be sure you stay under 1" in thickness for even baking. Arrange on a large greased baking sheet, at least 1" apart. Bake at 350˚F for 25-28 min or until starting to turn golden (they shouldn't be fully cooked at this point).
- Remove from oven and when cool enough to handle, use a serrated knife to carefully slice each log into individual biscotti about 1" wide. Add a little more grease to the same baking pan(s), arrange cookies evenly over the top and bake 15-18 min or until golden and firm. Biscotti cookies will harden more as they cool.
User Reviews
Overall Rating
4.8
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