Enjoy the delectable flavors of Christmas fruitcake in the form of biscotti! These twice-baked cookies are loaded with candied fruit and nuts and are ideal for holiday snacking or gifting.
Ingredients: 1 cup mixed candied fruit, chopped. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup chopped nuts e.g., almonds, walnuts, or pecans.
Instructions: Preheat your oven to 350F 175C. Line a baking sheet with parchment paper. In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chopped candied fruit and nuts until evenly distributed. Divide the dough in half. Shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the logs are firm and lightly golden. Remove from the oven and let the logs cool for 15-20 minutes. Reduce the oven temperature to 325F 160C. Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices. Place the biscotti slices back on the baking sheet, cut sides down, and bake for an additional 10-15 minutes, flipping the slices halfway through for even baking. Once the biscotti are golden and crisp, remove from the oven and cool completely on a wire rack. Store in an airtight container or package them as festive gifts!
Prep Time: 20 minutes
Cook Time: 45 minutes
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