Fruity Biscotti Recipes

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FRUITY BISCOTTI



Fruity biscotti image

The perfect make-ahead gift, these will keep for up to a month after baking and look really impressive

Provided by Good Food team

Categories     Snack, Treat

Time 1h15m

Yield Makes about 72 biscuits

Number Of Ingredients 10

350g plain flour, plus extra for rolling
2 tsp baking powder
2 tsp mixed spice
250g golden caster sugar
3 eggs, beaten
coarsely grated zest 1 orange
85g raisin
85g dried cherry
50g blanched almond
50g shelled pistachio

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Line 2 baking sheets with baking paper. Put the flour, baking powder, spice and sugar in a large bowl, then mix well. Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands - it will seem dry at first but keep kneading until no floury patches remain. Add the fruit and nuts, then work them in until evenly distributed.
  • Turn the dough out onto a lightly floured surface and divide into 4 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long. Place 2 on each tray, well spaced apart. Bake for 25-30 mins until the dough has risen and spread and feels firm. It should still look pale. Remove from the oven, transfer to a wire rack for a few mins until cool enough to handle, then turn down the oven to 140C/fan 120C/gas 1.
  • Using a bread knife, cut into slices about 1cm thick on the diagonal, then lay the slices flat on the baking sheets. The biscuits can be cooled and frozen flat on the sheet at this point, then bagged and frozen for up to 2 months. Bake for another 15 mins (20 mins if from frozen), turn over, then bake again for another 15 mins until dry and golden. Tip onto a wire rack to cool completely, then store in an airtight tin for up to one month, or pack into boxes or cellophane bags if giving as gifts straightaway.

Nutrition Facts : Calories 50 calories, Fat 1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Protein 1 grams protein, Sodium 0.06 milligram of sodium

FRUITCAKE BISCOTTI



Fruitcake Biscotti image

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield about 32 cookies

Number Of Ingredients 16

2/3 cup dried cranberries
2/3 cup roughly chopped dried figs
2/3 cup diced candied orange peel
1/3 cup red candied cherries, quartered
1/3 cup green candied cherries, quartered
3/4 cup plus 2 tablespoons bourbon
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 stick unsalted butter, at room temperature, plus more for your hands
1 cup packed dark brown sugar
2 large eggs
1 cup walnuts, roughly chopped
1 cup confectioners' sugar

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.

TROPICAL FRUIT BISCOTTI



Tropical Fruit Biscotti image

These island-inspired biscotti are studded with dried papaya, candied ginger, and pistachios. Certainly a departure from the traditional Italian flavor profile, they'll warm up a cookie tin with color and flavor.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes about 5 dozen

Number Of Ingredients 12

2 cups unbleached all-purpose flour
3/4 cup granulated sugar
2 tablespoons fine cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground allspice
1 stick cold unsalted butter, cut into small pieces
2 large eggs, room temperature, plus 1 large egg white, beaten
3/4 cup skinless Sicilian pistachios, coarsely chopped
1/2 cup diced dried papaya
1/4 cup crystallized ginger, chopped
Sanding sugar, for sprinkling

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.

DRIED FRUIT AND NUT BISCOTTI



Dried Fruit and Nut Biscotti image

I found this recipe in a magazine years ago and use a different combination of nuts and fruits every time I make it, but dried apricots and pistachio nuts work well here. You might need to adjust the baking and drying times, depending on your oven. Enjoy!

Provided by nadinep

Categories     Dessert

Time 1h50m

Yield 30 biscuits

Number Of Ingredients 7

7 tablespoons flour
5 tablespoons sugar
1 teaspoon baking powder
1 pinch ground cloves
1 teaspoon cinnamon
3 eggs
400 g mixed nuts and dried fruit (cut up but not too small)

Steps:

  • Sift the dry ingredients into a bowl.
  • Add eggs, nuts and fruit.
  • Mix well.
  • Put into a greased loaf pan and bake on 180 degrees for about 40 minutes.
  • Cool and turn out of pan.
  • Slice loaf as thinly as possible and layer on large oven tray.
  • Reduce oven to low temperature and place tray in oven to dry out biscotti for approximately another 40 minutes.

TONI'S TROPICAL BISCOTTI



Toni's Tropical Biscotti image

My second mom had a hankering for biscotti with pistachios and dried papaya. Since she's a fabulous cook, I gave it a whirl. The result was sensational!-Bonnie Hauschild, Wellington, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 11

3/4 cup unsalted butter, softened
1 cup sugar
2 large eggs
4 teaspoons grated orange zest
1 tablespoon vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sweetened shredded coconut, toasted
1/2 cup chopped dried mangoes
1/2 cup pistachios, toasted and chopped

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, orange zest and vanilla. In a small bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in coconut, mangoes and pistachios., Divide dough in half. On ungreased baking sheets, shape each half into a 12x4-in. rectangle. Bake 15-20 minutes or until firm to the touch., Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 6-7 minutes longer or until golden brown. Remove from pans to wire racks to cool.,

Nutrition Facts :

FRUITCAKE BISCOTTI



Fruitcake Biscotti image

These twice-baked cookies may be a tastier alternative to actual fruitcake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h35m

Yield Makes about 9 dozen

Number Of Ingredients 14

4 cups all-purpose flour (spooned and leveled)
1 1/2 cups granulated sugar
1/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon fine salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 sticks cold unsalted butter, cubed
4 large eggs plus 1 beaten large egg white, divided
1 1/2 cups sliced blanched almonds
1 cup candied citrus peel
2 cups mixed dried fruit, diced small
Sanding sugar, for sprinkling

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.

Nutrition Facts : Calories 183 g, Fat 8 g, Fiber 2 g, Protein 3 g, SaturatedFat 4 g

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