fruit and nut biscotti Recipe
Ingredients
- 1/2cup golden raisins
- 2/3 cup dried cranberries
- 2/3 cup coarsely chopped dried apricots
- 1/4 cup sherry
- 3 eggs, separated
- 1-1/4 cups granulated sugar
- 1/2 cup butter, melted, cooled
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 cup pistachios or almonds, coarsely chopped
- 1/2 cup walnuts or pecans, coarsely chopped
Directions
- Preheat oven to 350F.
- In small bowl, combine raisins, cranberries, apricots and sherry. Let sit about 30 minutes, stirring once or twice.
- In large bowl, beat egg yolks with half of sugar until smooth.
- In another bowl, whisk egg whites with remaining sugar until soft peaks form.
- Fold into egg yolk mixture.
- Add melted butter and vanilla to another bowl; stir to combine. Fold in several spoonfuls of egg white mixture. Add to egg yolk mixture in large bowl.
- Add flour and baking powder to another bowl; stir to combine. Add to batter in large bowl; stir to combine. Add dried fruit/sherry mixture; stir to combine. Add pistachios and walnuts; stir to combine.
- Divide dough into three. On floured surface, shape into rectangular logs a little more than 1 inch/2.5 cm thick and about 3 inches/8 cm wide. Transfer to parchment-lined cookie sheet. Bake about 30 minutes or until firm and lightly browned. (Leave oven on.)
- Cool on wire rack on cookie sheet about 5 minutes. Carefully transfer each log to cutting board. Slice on diagonal into 3/4-inch/2-cm wide slices. Return to cookie sheet, leaving space around each slice. Bake 10 to 12 minutes or until browned and crisp.
- Cool completely on wire rack.
- Makes about 3 dozen.
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