Every holiday season—or just when the mood strikes—there’s something about crafting biscotti that feels both celebratory and comforting. Imagine this: crunchy, sweet slices studded with vibrant jewels of dried fruits and nuts, perfect for dunking. Whether you’re sipping a frothy cappuccino on a lazy Sunday morning or wrapped up in a cozy blanket with a cup of tea, these irresistible biscotti promise to transform any moment into a delightful occasion.
Steps
- Preheat your oven to 350°F. Spread the almonds and pistachios on an ungreased baking sheet and roast for 8-10 minutes. Allow them to cool to room temperature, then coarsely chop and place in a medium bowl.
- Dice the dried and candied fruits into raisin-sized pieces. Mix the chopped fruits with the nuts in the bowl and stir until evenly combined.
- In a stand mixer with a whisk attachment, beat the softened butter, granulated sugar, and vanilla extract on high speed for 3 minutes. Add the eggs and continue to beat for 1 minute until the mixture is well blended.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the butter mixture using the paddle attachment, and then fold in the nut and fruit mixture with a spatula until evenly distributed.
- Divide the dough into three equal portions. Shape each portion into a log measuring approximately 12 inches long, 2 inches wide, and 3/4 inch thick. Arrange the logs on a greased baking sheet, ensuring they are at least 1 inch apart, and bake for 25-28 minutes until they begin to turn golden.
- Once removed from the oven and cool enough to handle, slice each log into individual biscotti using a serrated knife, aiming for slices about 1 inch wide. Lightly grease the baking sheet again, arrange the sliced biscotti, and bake for an additional 15-18 minutes until they are golden and firm. The biscotti will continue to harden as they cool.
Ingredients
- 1 cup almonds, shelled
- 1 cup pistachios, shelled
- 1/3 cup candied pineapple, diced
- 1/3 cup dried apricots, diced
- 1/3 cup candied cherries or dried cranberries
- 1/3 cup dried papaya
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 3 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
FAQ
- What makes these biscotti a good choice for the holidays?
- These biscotti are not overly sweet, making them a low-guilt treat. The recipe yields a generous amount, perfect for sharing with friends, family, and neighbors during the holiday season.
- Can I use different types of nuts or fruit in the recipe?
- Yes, the recipe is versatile. While it calls for almonds, pistachios, candied pineapple, dried apricots, candied cherries or craisins, and dried papaya, you can substitute with your favorite nuts or dried fruits.
- Why do I need to toast the nuts before adding them to the biscotti dough?
- Toasting nuts enhances their flavor and adds a delightful crunch to the biscotti. It’s recommended to toast them at 350°F for 8-10 minutes, then let them cool before chopping.
- How should I slice the biscotti after the initial bake?
- Once the biscotti logs are cool enough to handle, use a serrated knife to slice them into individual pieces about 1 inch wide. This ensures clean cuts and helps the biscotti maintain their shape.
- Will the biscotti harden as they cool?
- Yes, the biscotti will become firmer as they cool after the second bake. This is typical and gives them the characteristic crunch that biscotti are known for.
Tips
- Toast the nuts before chopping to enhance their flavor and add a deeper, nuttier taste to your biscotti.
- Ensure your dried and candied fruits are chopped to the size of raisins for a consistent texture throughout the biscotti.
- When shaping the dough, keep the thickness under 1 inch to ensure even baking.
- Use a serrated knife to slice the biscotti after the initial bake to prevent crumbling and ensure clean cuts.
Equipment
- Electric stand mixer with whisk and paddle attachments
- Serrated knife
