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

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 1 cup Granulated sugar
 ½ cup Butter, softened
 2 Eggs
 2 tsp Vanilla
 1 tsp Almond extract
 2 ½ cups All-purpose flour
 2 tsp Baking powder
 1 tsp Cinnamon
 ½ tsp Ground black pepper
 ¼ tsp Salt
 ¼ tsp Nutmeg
 ½ tsp Allspice
 ¼ tsp Clove
 1 cup Fruitcake fruit, finely chopped

1

In a large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla and almond extract.

2

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.

3

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. 

4

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. 

5

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

 1 cup Granulated sugar
 ½ cup Butter, softened
 2 Eggs
 2 tsp Vanilla
 1 tsp Almond extract
 2 ½ cups All-purpose flour
 2 tsp Baking powder
 1 tsp Cinnamon
 ½ tsp Ground black pepper
 ¼ tsp Salt
 ¼ tsp Nutmeg
 ½ tsp Allspice
 ¼ tsp Clove
 1 cup Fruitcake fruit, finely chopped

Directions

1

In a large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla and almond extract.

2

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.

3

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. 

4

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. 

5

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.

© L'Esperta, 2019
Fruitcake Biscotti

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