Best 2 Candied Fruit Biscotti Recipes
Indulge in the delightful world of classic Italian biscotti, elevated with the vibrant flavors of candied fruit. These twice-baked cookies boast a crisp exterior and a chewy interior, perfectly balanced by the sweetness of candied citrus, cherries, and tropical fruits. Discover three enticing variations of candied fruit biscotti, each offering a unique taste experience. From the zesty explosion of lemon and orange to the vibrant mix of tropical flavors, these biscotti promise a delightful treat for every palate. Embrace the joy of baking with this curated collection of recipes, designed to guide you effortlessly through the process of creating these delectable treats.
Here are our top 2 tried and tested recipes!
FRUITCAKE BISCOTTI
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield about 32 cookies
Number Of Ingredients 16
Steps:
- Toss the cranberries, figs, orange peel, red and green cherries and 3/4 cup bourbon in a bowl. Cover and let soak 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, cloves and nutmeg in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light, 1 to 2 minutes. Beat in the eggs one at a time. Reduce the mixer speed to low; beat in the flour mixture until combined, then beat in the walnuts and dried fruit mixture (the dough will be sticky).
- Butter your hands and divide the dough in half. Shape each half into a 4-by-12-inch log on a separate baking sheet. Bake, switching the pans halfway through, until the logs are golden around the edges, 35 minutes. Let cool 15 minutes on the baking sheets. Reduce the oven temperature to 300 degrees F.
- Transfer the logs to a cutting board. Using a serrated knife, slice crosswise into 1/2-inch-wide pieces. Arrange the slices cut-side down on the baking sheets. Bake, switching the pans and flipping the biscotti halfway through, until browned and crisp, about 1 hour. Transfer to racks to cool completely.
- Whisk the confectioners' sugar and the remaining 2 tablespoons bourbon in a bowl; drizzle on the biscotti. Let set 15 minutes.
HOLIDAY BISCOTTI
While the day following Thanksgiving is a major shopping day for many, in my family it represents the start of our annual cookie baking. I was looking for a cookie, preferably a biscotti to use some extra almond flour and could not find one. A little tinkering with one of my favorite basic biscotti recipes and a new holiday cookie was born. These are large biscotti, perfectly sized for dunking.
Provided by justcallmetoni
Categories Dessert
Time 1h10m
Yield 38 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Prepare baking sheet with a light coat of cooking spray.
- In a large mixing bowl, combine the sugar, baking soda, salt, eggs and extracts together.
- Add in the almond flour and 2 cups of all purpose flour and mix with a large wooden spoon.
- Begin stirring in the nuts and candied fruit. Sprinkle in the remain 1/4 cup of flour. At this point you will need to put the spoon down and knead by hand. Knead 8 or 9 times until the fruit and nuts are well distributed.
- Divide the dough in half and shape into logs about 9-10 inches long. Be sure that your logs are of an even width from top to bottom. Place on baking sheet several inches apart and lightly flatten the top. (Note the width of the loaves will double in baking.).
- In a small bowl, combine egg and water and blend. Using a pastry brush apply a light egg wash to the tops of each loaf.
- Bake for 30-35 minutes. Remove from oven and cool on rack for 8-10 minutes.
- Take loaves and slice on diagonal making wedges 1/2 inch thick. Place slices on baking sheet cut sides up and bake for 3-5 minutes. Turn the cookies over and return to the oven and bake an additional 5-8 minutes. Cookies will be dry and crisp to the touch.
- Place on rack and allow to cool completely before storing.
- Note: For holiday trays you can also make smaller biscotti by dividing the dough into 3 loaves. Reduce initial baking time to 25 minutes. Use the lower ranges in the times given for the second baking. In thirds, my loaves were about 4 inches long, longer when cut on the diagonal.
Tips:
- Use a sharp knife to slice the candied fruit into thin strips. This will help to evenly distribute the fruit throughout the biscotti.
- If you don't have any candied fruit, you can use dried fruit instead. Just make sure to chop it into small pieces before adding it to the dough.
- Be careful not to overmix the dough. Overmixing will make the biscotti tough.
- Bake the biscotti until they are golden brown and firm to the touch. This will take about 20-25 minutes.
- Let the biscotti cool completely before slicing them. This will help to prevent them from crumbling.
- You can store the biscotti in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Candied fruit biscotti are a delicious and festive treat that are perfect for any holiday gathering. They're easy to make and can be customized with your favorite candied fruits and nuts. So next time you're looking for a sweet treat, give these biscotti a try!
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