I made these per my mom’s request. She loves to drink tea and have something crunchy to eat with it.
These are delicious and you can alter the types of dried fruit and nuts used in this recipe. They would also be great dunked in a little dark chocolate if you are feeling extra indulgent!
This biscotti recipe was adapted from this recipe
1/4 c. chopped hazelnuts
1/4 c. dried cranberries
1/2 c. golden raisins
1/4 c. dried cherries
1/3 cup dried apricots, chopped
1/4 c. chopped/sliced almonds
2 T. chopped pistachios
pinch of ground cloves
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup softened butter
1 cup sugar
1/2 teaspoon vanilla extract
1 T. honey
1 egg, beaten (for the egg wash)
1 tsp. cinnamon + 1 T. sugar (to sprinkle on top loaves before baking)
Preheat oven to 350℉.
In a medium mixing bowl combine chopped hazelnuts, cranberries, golden raisins, cherries, apricots, almonds, and pistachios. Set aside. In another medium mixing bowl sift together the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl beat butter with an electric mixer until fluffy. Add sugar gradually. Add the eggs, one at a time, beating with each addition, as well as the vanilla extract and honey. Gradually add the flour mixture to the wet ingredients, mixing well to combine.
Stir the fruit and nut mixture into the dough with a rubber spatula. Line a cookie sheet with parchment paper. Divide the dough in half. Shape each half into a 12-inch-long log about 1 1/2 inches thick. Place logs 3 inches apart on the cookie sheet. Flatten each log into a 3/4 inch thick loaf.
Using a pastry brush, brush eggwash all over the loaves. This helps to create a shiny, golden exterior. Then, sprinkle with cinnamon sugar.
Bake in oven for 30-35 minutes or until light golden brown. Cool loaves on wire rack until completely cool.
When loaves are completely cool, preheat oven to 325℉. Transfer loaves to a cutting board. Cut each loaf diagonally in 1/2-3/4 inch slices. Lay slices on cookie sheet. Bake for 5-7 minutes on one side, turn slices over and bake for another 5-7 minutes or until biscotti are crisp and develop an even more golden brown color. Cool on wire racks, and enjoy with your next cup of coffee or tea!