You are here

Biscotti With Dried Fruits

admin's picture
Ingredients
  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)
  Eggs 2 Large
  All purpose flour 2 Cup (32 tbs)
  Baking powder 3 Teaspoon
  Salt 1⁄4 Teaspoon
  Anise seeds 2 Teaspoon
  Anise flavored liqueur 1 Tablespoon (Such As Pernod)
Directions

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.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Baked
Dish: 
Cookie
Interest: 
Everyday

Rate It

Your rating: None
4.171055
Average: 4.2 (19 votes)