Print Recipe

Fruit and Almond Biscotti

RG

Candied fruit make these cookies extra sweet. To crush the anise seed, use a spice mill, clean coffee grinder or mortar and pestle.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon anise seed, coarsely crushed
  • 1/4 cup butter, softened
  • 1 cup sugar, plus sugar for sprinkling
  • 1 teaspoon vanilla extract
  • 2 teaspoons grated orange zest
  • 3 eggs
  • 1 cup unblanched whole almonds
  • 1/2 cup mixed candied fruit
  • 1/4 cup red candied cherries

Instructions

  1. In a medium bowl, stir together flour, baking powder, salt and anise seed to combine thoroughly. Set aside.
  2. In mixer bowl, combine butter and 1 cup sugar; beat until well-mixed. Blend in vanilla extract and orange zest.
  3. Separate 1 egg, reserving yolk and white in separate bowls.
  4. To butter mixture add egg yolk, then the remaining 2 eggs, one at a time, beating well after each addition. Gradually beat in flour mixture until dough is smooth and well-blended. Divide dough in half and wrap each portion in plastic film. Refrigerate until firm (about 1 hour).
  5. While dough is chilling, combine almonds, candied fruit and candied cherries.
  6. Heat oven to 350 degrees F.
  7. On lightly floured surface, roll out one of the portions of dough to an 8 x 12-inch rectangle. Sprinkle with half the almond-and-fruit mixture. Starting with a 12-inch edge, roll rectangle compactly, jelly-roll style. Pinch edge and ends to seal. Place, sealed side down, on a lightly greased baking sheet. Repeat with other portion of dough.
  8. Beat reserved egg white until slightly bubbly; then brush over each roll. Sprinkle rolls lightly with sugar.
  9. Bake until golden brown (35 to 40 minutes). Let rolls cool on baking sheet on a wire rack for about 5 minutes.
  10. Transfer rolls to cutting board; with a serrated knife, cut rolls on the diagonal into 1/2-inch thick slices. Place slices, cut sides down, on baking sheets and return to oven.
  11. Bake until crisply toasted (15 to 20 minutes). Transfer to wire racks to cool completely.

Makes about 4 dozen cookies.

Per serving: 80 calories; 3 g fat (1 g saturated fat; 34 percent calories from fat); 12 g carbohydrates; 15 mg cholesterol; 40 mg sodium; 2 g protein; 0.5 g fiber


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