• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Breakfast / Dried Fruit and Nut Biscotti

Dried Fruit and Nut Biscotti

March 3, 2014 By Spices in My DNA Leave a Comment

  • Facebook
  • Twitter
  • Pinterest423

IMG_0635These are perfect for that sweet craving when having a cup of tea or coffee.

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
3 eggs
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!
IMG_0631

Related Posts:

  • Salted Dark Chocolate Cookie Dough Bites
    Salted Dark Chocolate Cookie Dough Bites
  • Fall Orzo Salad
    Fall Orzo Salad
  • Blueberry Buckle Coffee Cake
    Blueberry Buckle Coffee Cake

Filed Under: Breakfast, Snacks, Sweets

Previous Post: « Overnight Oats with Coconut Milk, Cinnamon-Ginger Pineapple, and Toasted Coconut Almond Topping
Next Post: Chili Lime Garlic Shrimp with Coconut Brown Basmati Rice »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Warm Artichoke Bruschetta
  • Favorite Kale Salad
  • Blueberry Buckle Coffee Cake
  • Burrata Toast with Caramelized Peaches
  • Lemon Artichoke Hummus

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...