Candied Fruit Biscotti Recipes

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.

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.

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:

• In a large bowl, cream butter and sugar. Blend in eggs and anise extract. Sift together the flour, baking powder, and salt; stir into the egg mixture. Finally, stir in the candied fruit. Refrigerate dough for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C). Divide dough into 4 equal portions. Roll each portion into a log about 12 inches long. Place 2 logs per cookie sheet. Press down slightly and bake in the preheated oven for 25 to 30 minutes.
• Remove from the oven and let cool on the pans for about 5 minutes. Slice diagonally into 1/2 inch thick slices. Place the slices cut side down on the baking sheet and return to the oven for another 16 to 18 minutes, or until lightly toasted. Cool on racks and store in airtight containers.