Biscotti
Savory, crunchy biscotti with chewy dried fruit. For the amount of work, I suggest you double the recipe to begin with.
- Yield: 32 1x
Ingredients
Units
Scale
Biscotti
- 75 g butter (1/3 c)
- 150 g sugar (2/3 c)
- 2 tsp baking powder (1t= ~4g)
- 1/2 tsp cardamom or cinnamon
- 2 eggs
- 1 tsp vanilla or almond extract
- 250 g flour (2c)
- 75 g toasted, chopped almonds (3/4 c)
- 50 g dried apricots, finely snipped (1/4 c)
- 30 g dried cranberries (1/4 c)
Egg Wash
- 1 egg yolk
- 1 tbsp water
Instructions
- Beat butter until soft.
- Add sugar + baking powder + cardamom. Beat until combined.
- Beat in eggs + vanilla.
- Add/beat in flour.
- Hand-mix nuts + fruit
- Divide dough in half (chill if needed). Shape into 9″ log, 2-3″ wide on slightly greased cookie sheet. Brush egg on top.
- Bake @ 375° F/190° C, 25-30 minutes. Cool 5-10 minutes.
- Use serrated knife to cut diagonal, 3/4″ slices.
- Lay cut-down on cookie sheet.
- Bake @ 325° F/162° C, 8-10 minutes. Turn over, do again.
- Cool on wire racks.
Notes
*Note to self: When I bake in my Paris oven, 190 seemed too hot. Took it out at 22 minutes & seemed slightly darker than it should be. Next time try turning it down 10°?
So good. Definitely include dried apricots – they get tangier when baked. Same with cranberries. Dried apples could be good too.
Tried pineapple & mango and they weren’t as good. Fine, but not necessarily worth it.
So good. Savory, not too sweet, crunchy, chewy… all the good things.