Fruitcake Biscotti


Perfect as a gift or with your coffee, these Fruitcake Biscotti are a sweet and crunchy Christmas treat!

Baking tip: Dust your hands with flour to make working with the biscotti dough easier.

Fruitcake Biscotti
Yield: approximately 2 dozen biscotti
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  1. 1⁄2 cup unsalted butter, softened
  2. 1⁄2 cup sugar
  3. 1⁄4 cup firmly packed light brown sugar
  4. 1⁄2 teaspoon salt
  5. 2 large eggs
  6. 2 cups all-purpose flour
  7. 1 1⁄2 teaspoons baking powder
  8. 1⁄2 teaspoon ground cinnamon
  9. 1⁄2 teaspoon ground nutmeg
  10. 1⁄4 teaspoon ground cloves
  11. 1⁄4 teaspoon ground ginger
  12. 1⁄2 cup chopped pistachios
  13. 1⁄2 cup chopped mixed candied fruit
  1. Preheat oven to 350°. Line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, beat butter, sugars, and salt at medium-high speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, sift together flour, baking powder, cinnamon, nutmeg, cloves, and ginger. Gradually add to butter mixture, beating at medium-low speed just until combined. Stir in pistachios and candied fruit. (Dough will be sticky.)
  4. Shape dough into a 12x4-inch rectangle. Place on prepared pan.
  5. Bake until lightly browned, 25 to 30 minutes. Let cool 30 minutes. Transfer to a cutting board. Using a serrated knife, cut diagonally into 3⁄4-inch- thick slices. Return slices to prepared pan. Reduce oven to 300°.
  6. Bake until lightly browned, approximately 20 minutes, turning after 10 minutes. Remove from pan, and let cool completely on a wire rack.
  7. Store in an airtight container up to 1 week, or freeze in heavy-duty resealable plastic bags up to 2 months. (Do not refrigerate.)
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