Cookie Recipes
Stained Glass Biscotti
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup almonds, chopped
- 1/2 cup pistachios, coarsely chopped
- 1/2 cup dried cranberries
- 1/2 cup dried apricots
- 1/2 cup dried papaya
- 1/2 cup dried pineapple
- 1/4 cup crystallized ginger
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 325 degrees F.
- Combine flour, baking powder, and salt in food processor. Pulse several times to combine.
- Add nuts, dried fruit and ginger, then pulse until coarsely chopped.
- Whisk eggs and sugar together in a large bowl.
- Add butter and almond and vanilla extracts; beat until blended.
- Gradually add flour mixture in food processor until dough-like.
- Remove from food processor and divide into 3 equal 12 x 2 inch logs. Wrap in plastic wrap and refrigerate until ready to cook.
- Line cookie sheet with parchment paper. Place dough on cookie sheets and bake for 25 to 30 minutes, or until firm, rotating cookie sheets once.
- Gently loosen logs with a spatula and let cool on cookie sheet.
- Reduce oven temperature to 275 degrees F.
- Gently slide logs onto a cutting board. With a serrated knife, cut logs into 1/2 inch thick diagonal slices. Place slices on cookie sheets.
- Bake for 25 to 30 minutes, turning once, or until dry.
- Let cool on wire racks.