Biscotti With Dried Fruits
|Dried apricots||1⁄4 Cup (4 tbs)|
|Dried figs||1⁄4 Cup (4 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Currants||1⁄4 Cup (4 tbs)|
|Marsala||1⁄4 Cup (4 tbs)|
|Hazelnuts/Almonds / walnuts / pecans||1⁄4 Cup (4 tbs)|
|Walnuts||1⁄4 Cup (4 tbs)|
|Unsalted butter/Margarine||1⁄4 Pound, cut into 8 pieces (1 Stick)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Anise seeds||2 Teaspoon|
|Anise flavored liqueur||1 Tablespoon (Such As Pernod)|
To Make Dough: In a food processor with the metal blade, pulse apricots and figs until chopped.
Transfer to an 8-cup (2-quart) microwavesafe bowl and stir in raisins, currants, and Marsala.
Microwave, covered, on high (100%) for 2 to 4 minutes, or until hot and fruits are soft.
Cool to room temperature.
In same food processor bowl, pulse nuts until coarsely chopped.
Remove to small bowl.
Add butter and sugar to processor and process until creamed.
Add eggs and process until blended; the mixture will look curdled.
Add flour, baking powder, salt, and anise seeds and pulse until incorporated.
Pulse in liquor, if using.
Remove to bowl with dried fruit.
Stir in nuts until well blended.
Cover and refrigerate for 1 hour or longer.
To Shape: Preheat oven to 350°F.
Grease or spray 2 baking sheets.
Pat dough into 4 logs, 2 per sheet, about 1 inch high, 1 inch wide, and 15 inches long, spacing at least 4 inches apart.
To Bake: Bake for 15 to 20 minutes, or until lightly browned, rotating the positions of the sheets halfway through the baking time.
Logs will flatten and spread as they bake.
Remove from oven and reduce temperature to 325°F.
With a spatula, loosen bottoms from the baking sheet and let cool 5 minutes.
Transfer to a cutting board.
With a sharp knife, cut diagonally into 3/4-inch slices.
Return the slices to a baking sheet cut side down and bake for 8 to 10 minutes, or until cut surfaces dry out slightly but interiors remain soft.
Remove to racks and cool to room temperature. (Biscotti may be stored in an airtight container at room temperature for 2 weeks or frozen.)
Serving size: Complete recipe
Calories 3454 Calories from Fat 1250
% Daily Value*
Total Fat 144 g221.5%
Saturated Fat 65 g325%
Trans Fat 0 g
Cholesterol 666.8 mg222.3%
Sodium 2224.1 mg92.7%
Total Carbohydrates 505 g168.2%
Dietary Fiber 22.1 g88.6%
Sugars 271.1 g
Protein 54 g108.5%
Vitamin A 91% Vitamin C 30.3%
Calcium 146.2% Iron 132.5%
*Based on a 2000 Calorie diet