Dried Fruit and Nut Biscotti

These are perfect for that sweetness craving when having a cup of tea or java.

I made these per my mom’second asking. She loves to drinkable tea together with accept something crunchy to consume with it.

These are delicious together with y'all tin modify the types of dried fruit in addition to nuts used inwards this recipe. They would likewise live nifty dunked in a fiddling dark chocolate if you lot are feeling extra indulgent!

This biscotti recipe was adapted from this recipe

i/4 c. chopped hazelnuts

1/iv c. dried cranberries

one/ii c. golden raisins

ane/4 c. dried cherries

ane/three loving cup dried apricots, chopped

one/iv c. chopped/sliced almonds

2 T. chopped pistachios

pinch of ground cloves

2 1/ii cups all-purpose flour

ane teaspoon baking powder

1/two teaspoon baking soda

1/4 teaspoon table salt

1/iv loving cup softened butter

one loving cup saccharide

3 eggs

one/2 teaspoon vanilla extract

i T. honey

1 egg, beaten (for the egg wash)

one tsp. cinnamon + i T. carbohydrate (to sprinkle on height loaves before baking)

Preheat oven to 350℉.

In a medium mixing bowl combine chopped hazelnuts, cranberries, gold raisins, cherries, apricots, almonds, in addition to pistachios. Set aside. In some other medium mixing bowl sift together the flour, baking powder, baking soda too salt. Set aside.

In a big mixing bowl beat butter with an electrical mixer until fluffy. Add saccharide gradually. Add the eggs, 1 at a fourth dimension, beating amongst each add-on, besides as the vanilla extract and dearest. Gradually add together the flour mixture to the moisture ingredients, mixing well to combine.

Stir the fruit together with nut mixture into the dough with a safety spatula. Line a cookie sail amongst parchment paper. Divide the dough inwards one-half. Shape each one-half into a 12-inch-long log well-nigh one ane/ii inches thick. Place logs three inches apart on the cookie sheet. Flatten each log into a three/four inch thick loaf.

Using a pastry brush, brush eggwash all over the loaves. This helps to create a shiny, aureate exterior. Then, sprinkle with cinnamon sugar.

Bake inwards oven for thirty-35 minutes or until lite gilded dark-brown. Cool loaves on wire rack until completely cool.

When loaves are completely cool, preheat oven to 325℉. Transfer loaves to a cut board. Cut each loaf diagonally inwards i/ii-three/4 inch slices. Lay slices on cookie canvas. Bake for v-vii minutes on 1 side, turn slices over in addition to bake for some other 5-7 minutes or until biscotti are crisp in addition to prepare an even more gold brownish color. Cool on wire racks, in addition to savour with your side by side cup of coffee or tea!