Spiced Fruit and Nut Biscotti
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Perfect for coffee dunking, these twice baked Italian biscuits are flavoured with dried fruit, nuts and a touch of anise!
Category Cookies and Bars Serves 30 servings
Cooking Time 01:40 Kid Friendly Yes
 
Spiced Fruit and Nut Biscotti
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Perfect for coffee dunking, these twice baked Italian biscuits are flavoured with dried fruit, nuts and a touch of anise!
Category Cookies and Bars
Serves 30 servings
Cooking Time 01:40
Kid Friendly Yes
 
 
 
Fleischmann's®
 
 
Ingredients
 
2 cups all-purpose flour
1 cup chopped almonds OR macadamia nuts,
1 cup chopped dried fruit (currants, apricots, cranberries, etc)
1 cup sugar
1/4 cup crystallized ginger
1 teaspoon anise seed
1 teaspoon fennel seed
1/2 teaspoon ground cardamom
1 teaspoon Fleischmann's® Gluten-Free Baking Powder
1/4 teaspoon salt
3 eggs
1 teaspoon pure vanilla extract
1 egg
 
Instructions
 

Preheat oven to 350ºF.

Stir flour, nuts, fruit, sugar, crystallized ginger (finely chopped), anise, fennel, cardamom, baking powder and salt in a large mixing bowl. Whisk 3 eggs and vanilla together in a separate bowl until eggs are well beaten. Add eggs to flour mixture and stir with a spoon until stiff dough forms. (Hint: if dough is too dry, 1 to 2 teaspoons of milk may be added).

Divide dough into 2 equal portions and place on a lightly greased baking pan. Form into two 12 by 3-inch logs. Flatten logs to 1-inch in height. Beat remaining egg; brush on both logs of dough.

Bake for 25 to 30 minutes or until golden brown. Cool completely. Slice logs 1-inch thick diagonally; place cut side down on baking sheet. Bake an additional 12 to 15 minutes, turning after 6 to 7 minutes.

 
 
 
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