Every holiday deserves biscotti. My library of biscotti recipes is growing – I find there are so many wonderful varieties that go well with what is really a pretty basic dough. Lemon & Ginger, Chocolate Almond, Cranberry Pistachio, Egg Nog, Peppermint Stick & Chocolate Chip, Orange & Chocolate, not to mention the traditional almond cantuccini variety.
This year I went a little over the top with a fruitcake variety. I was uncertain about it but let me tell you, I love it! The super sweet candied fruit pairs so well with the strong spices (I added extra spice and included black pepper which gives them a nice bite). All is mellowed out and balanced by a white chocolate drizzle.
I recently bought a biscotti pan – up until now I have been making my biscotti logs free form, uniformity be damned. But I thought that perfectly even biscotti would be nice for gift giving. The jury is still out – not sure if I love it. Have any of you used a biscotti pan? Pros? Cons? Tips? Tricks?
Adapted from Canadian Living
Photo credit: Studio A17
Fruitcake Biscotti
In a large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla and almond extract.
Whisk together flour, baking powder, cinnamon, black pepper, salt, nutmeg, allspice, and cloves; add to butter mixture in 2 additions, stirring just until combined. Fold in candied fruit.
Divide dough in half. On a lightly floured surface, shape each into 12-inch (30 cm) long rectangle. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheet; press to flatten slightly.
Bake in 325 F (160 C) oven until lightly golden and just firm to the touch, about 30 minutes. Let cool on pan on a rack for 10 minutes.
Transfer logs to cutting board. Using chef's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on a baking sheet. Bake in 300F oven until almost dry, about 35 minutes. Transfer to rack; let cool completely. Drizzle with melted white chocolate.
Ingredients
Directions
In a large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla and almond extract.
Whisk together flour, baking powder, cinnamon, black pepper, salt, nutmeg, allspice, and cloves; add to butter mixture in 2 additions, stirring just until combined. Fold in candied fruit.
Divide dough in half. On a lightly floured surface, shape each into 12-inch (30 cm) long rectangle. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheet; press to flatten slightly.
Bake in 325 F (160 C) oven until lightly golden and just firm to the touch, about 30 minutes. Let cool on pan on a rack for 10 minutes.
Transfer logs to cutting board. Using chef's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on a baking sheet. Bake in 300F oven until almost dry, about 35 minutes. Transfer to rack; let cool completely. Drizzle with melted white chocolate.