Fruitcake Biscotti Recipes

FRUITCAKE BISCOTTI

Steps:

• Toss the cranberries, figs, orange peel, red and green cherries and 3/4 cup bourbon in a bowl. Cover and let soak 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, cloves and nutmeg in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light, 1 to 2 minutes. Beat in the eggs one at a time. 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).
• Butter your hands and divide the dough in half. Shape each half into a 4-by-12-inch log on a separate baking sheet. Bake, switching the pans halfway through, until the logs are golden around the edges, 35 minutes. Let cool 15 minutes on the baking sheets. Reduce the oven temperature to 300 degrees F.
• Transfer the logs to a cutting board. Using a serrated knife, slice crosswise into 1/2-inch-wide pieces. Arrange the slices cut-side down on the baking sheets. Bake, switching the pans and flipping the biscotti halfway through, until browned and crisp, about 1 hour. Transfer to racks to cool completely.
• Whisk the confectioners' sugar and the remaining 2 tablespoons bourbon in a bowl; drizzle on the biscotti. Let set 15 minutes.

CHRISTMAS FRUITCAKE BISCOTTI

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Using a hand-held mixer, beat together the butter, sugar, and brown sugar until light and fluffy.
• Add the eggs and beat to incorporate.
• Add the flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt; beat to incorporate.
• Switch to a wooden spoon and stir in the mixed candied fruit.
• Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with flour; dough is a bit sticky!) Form log into a rectangle shape that is roughly 5" wide and 14" long.
• Bake for 30 minutes. Remove from oven and place baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.
• Reduce heat to 300°F.
• Use a fine serrated knife to slice the loaf into 3/4" slices.
• Place the slices standing up, meaning that both cut sides are exposed, on the baking sheet. Bake for 15 minutes.
• Remove the biscotti from the baking sheet and transfer to a wire cooling rack to cool completely.
• Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.

APRICOT-PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
• On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)