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Stained Glass Biscotti



  • 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 sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract


  1. Heat oven to 325 degrees F.
  2. 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.
  3. 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.
  4. Line cookie sheet with parchment paper. Place dough on cookie sheets and bake 25 to 30 minutes, or until firm, rotating cookie sheets once. Gently loosen logs with a spatula and let cool on cookie sheet.
  5. Reduce oven temperature to 275 degrees F.
  6. 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.
  7. Bake 25 to 30 minutes, turning once, or until dry.
  8. Let cool on wire racks.

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