Candied Fruit Biscotti Recipes

Steps:

• Preheat oven to 325 degrees, with racks in upper and lower thirds. In the bowl of a stand mixer, using paddle attachment, combine flour, granulated sugar, cornmeal, baking powder, salt, cinnamon, nutmeg, and cloves. Add butter and beat on medium-high until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition. Mix in almonds, citrus peel, and dried fruit.
• On two parchment-lined baking sheets, shape dough into four 3-inch-wide logs. Brush with egg white; sprinkle with sanding sugar. Bake until just set in middle, 30 minutes. Let cool completely on sheets on wire racks. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined baking sheets until just golden, 15 to 20 minutes, rotating sheets halfway through. Let cool on sheets on racks.

Steps:

• Preheat oven to 325°F, with racks in upper and lower thirds. In a mixer fitted with the paddle attachment, beat flour, granulated sugar, cornmeal, baking powder, salt, and allspice to combine. Add butter; beat on medium speed until coarse crumbs form, about 2 minutes.
• Reduce speed to low and add whole eggs, one at a time, beating after each addition, until a stiff dough forms. Beat in pistachios, papaya, and ginger. (If they don't completely incorporate, knead in.)
• On a parchment‐lined baking sheet, shape dough into two 11‐inch logs. Pat each out to 2 inches wide. Brush with beaten egg white and sprinkle generously with sanding sugar. Bake until set in middle, firm to the touch, and light golden brown, 35 to 45 minutes. Let cool completely on sheet on a wire rack.
• With a serrated knife, slice logs on the diagonal, slightly wider than 1/4 inch. Arrange slices, cut‐sides down, on parchment‐lined baking sheets. Bake, rotating sheets halfway through, until just golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in an airtight container at room temperature up to 3 weeks.

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.