Jeweled Biscotti Recipe

This Jeweled Biscotti recipe is a perfect combination of toasted nuts and sweet dried fruits, making it a go-to treat for special occasions or daily snacks. Featuring almonds, pistachios, and vibrant candied fruits like pineapple, apricots, and cherries, these biscotti offer a satisfying crunch that pairs wonderfully with coffee or tea. This easy-to-follow recipe creates golden, twice-baked cookies that stay fresh for weeks, making them ideal for holiday gifting or hosting. With simple ingredients and versatile options for customization, you’ll achieve bakery-quality results from your home kitchen.

Ingredients

For the Nuts and Fruits:

• 1 cup shelled almonds
• 1 cup shelled pistachios
• 1/3 cup candied pineapple, chopped
• 1/3 cup dried apricots, chopped
• 1/3 cup candied cherries or dried craisins
• 1/3 cup dried papaya

For the Dough:

• 1 stick (8 Tbsp) unsalted butter, softened
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs, at room temperature
• 3 1/4 cups all-purpose flour
• 2 1/4 tsp baking powder
• 1/4 tsp salt

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Instructions

Step 1: Prepare the Nuts and Fruits

1. Preheat your oven to 350˚F.
2. Spread almonds and pistachios on an ungreased baking sheet and toast for 8-10 minutes. Remove from the oven, cool to room temperature, and coarsely chop. Transfer to a medium bowl.
3. Chop all dried and candied fruits into raisin-sized pieces. Add to the bowl with the nuts and stir to combine.

Step 2: Make the Biscotti Dough

1. In the bowl of a stand mixer fitted with a whisk attachment, cream together softened butter, sugar, and vanilla extract on high speed for about 3 minutes.
2. Add eggs one at a time and beat until well incorporated.
3. In a separate bowl, whisk together flour, baking powder, and salt. Switch to the paddle attachment on the mixer and add the dry ingredients to the wet ingredients. Mix until just combined.
4. Fold in the nut and fruit mixture using a spatula, ensuring even distribution throughout the dough.

Step 3: Shape and First Bake

1. Divide the dough into three equal portions. Shape each portion into a log about 12 inches long, 2 inches wide, and 3/4 inch thick. Adjust the dimensions as needed, but keep the thickness under 1 inch for even baking.
2. Arrange the logs on a large, greased baking sheet, leaving at least 1 inch of space between each log.
3. Bake at 350˚F for 25-28 minutes, or until the logs begin to turn golden but are not fully baked.

Step 4: Slice and Second Bake

1. Remove the logs from the oven and allow them to cool slightly. Using a serrated knife, slice each log into 1-inch-wide biscotti.
2. Lightly grease the baking sheet again, arrange the biscotti cut-side down, and bake for an additional 15-18 minutes, or until golden and firm.
3. Allow the biscotti to cool completely on the baking sheet. They will harden further as they cool.

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Why You’ll Love This Recipe

• Combines the richness of toasted nuts with the sweetness of candied fruits.
• Perfectly crunchy texture that pairs wonderfully with coffee or tea.
• A versatile treat for gifting during holidays or serving at gatherings.

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Tips

• For easier slicing, let the biscotti logs cool for 5-10 minutes before cutting.
• Use a sharp, serrated knife to prevent crumbling.
• Store in an airtight container to maintain freshness for up to two weeks.

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Variations and Substitutions

• Substitute other dried fruits like figs, raisins, or dates for a personalized twist.
• Replace pistachios with walnuts or pecans for a different flavor profile.
• Add a touch of cinnamon or orange zest for extra aroma.

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FAQs

Q: Can I make these biscotti gluten-free?
A: Yes, substitute all-purpose flour with a 1:1 gluten-free baking mix.

Q: Can I use unsalted nuts?
A: Absolutely! If you prefer a less salty biscotti, use unsalted nuts and adjust the added salt accordingly.

Q: Can I freeze biscotti?
A: Yes, store baked biscotti in an airtight container and freeze for up to three months.

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Serving Suggestions

• Serve with a hot cup of coffee, tea, or hot chocolate for a comforting treat.
• Drizzle with melted chocolate or dip one end for a decorative finish.
• Pair with ice cream for an indulgent dessert twist.