Fruitcake Biscotti
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
56
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cup
Dried Cranberry3 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Salt1 tsp
Ground Cloves1 tsp
Ground Nutmeg2 large
Egg1 cup
Walnut (roughly chopped)1 cup
Sugar (confectioners')Directions:
1
Toss the cranberries, figs, orange peel, red and green cherries and 3/4 cup bourbon in a bowl
2
Cover and let soak 1 hour
3
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F
4
Line 2 baking sheets with parchment paper
5
Whisk the flour, baking powder, salt, cloves and nutmeg in a medium bowl
6
Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light, 1 to 2 minutes
7
Beat in the eggs one at a time
8
Reduce the mixer speed to low; beat in the flour mixture until combined, then beat in the walnuts and dried fruit mixture (the dough will be sticky)
9
Butter your hands and divide the dough in half
10
Shape each half into a 4-by-12-inch log on a separate baking sheet
11
Bake, switching the pans halfway through, until the logs are golden around the edges, 35 minutes
12
Let cool 15 minutes on the baking sheets
13
Reduce the oven temperature to 300 degrees F
14
Transfer the logs to a cutting board
15
Using a serrated knife, slice crosswise into 1/2-inch-wide pieces
16
Arrange the slices cut-side down on the baking sheets
17
Bake, switching the pans and flipping the biscotti halfway through, until browned and crisp, about 1 hour
18
Transfer to racks to cool completely
19
Whisk the confectioners' sugar and the remaining 2 tablespoons bourbon in a bowl; drizzle on the biscotti
20
Let set 15 minutes
21
Photograph by Ryan Dausch