This Christmas Biscotti makes a great holiday gift. You can make the dough ahead of time, roll into logs, wrap in plastic wrap and freeze. They are crunchy with just a bit a chewiness due to the fruit. They are delightful served with coffee, tea, or your favorite dessert wine.
Preheat your oven to 350 degrees for standard bake, and 325 degrees for Convection bake.
Line a large baking sheet with parchment paper
Using a pastry cutter, food processor or blender, chop and mix the almond paste with the sugar until the pieces of the almond paste are quite small, about the size of a peppercorn. If your almond paste is very hard, put it in the microwave for 10 seconds to soften it.
Blend the flour, baking powder, baking soda, salt, nuts and candied fruit, and set aside.
I recommend an electric mixer, and use the paddle attachment. Add the sugar almond paste mixture and butter. Beat until completely combined, about 3 minutes. Add the eggs, vanilla extract and orange extract, beat another 3 minutes.
WIth the machine on low speed, scoop in the flour, fruit and nut mixture, beat for 2 minutes. Turn off the machine and using a rubber spatula, scrape down the sides and bottom of the bowl. Turn the mixer back on to low speed and continue to beat another minute or two, or until all ingredients are combined.
Scoop the biscotti dough out onto a lightly floured surface, and separate the dough into 5 equal pieces. ( If the dough is very soft, you may want to refrigerate for about 20 minutes before continuing.) Roll each of the 5 pieces into log shapes, each about 9" to 10" long. Place the logs on the parchment lined baking sheet with about 2 inches between each log. You will probably have to use 2 sheets.
At this point, you may wrap the logs in plastic wrap and freeze for up to one month.
Place the biscotti in your preheated oven and bake approximately 12 minutes. The logs should be golden around the edges, but still somewhat soft through the center. If they are baked too long, it is difficult to cut the logs without breaking each piece. Remove from the oven and allow to cool for 15 minutes.
TURN YOUR OVEN TEMPERATURE DOWN TO 275 DEGREES.
Once the biscotti logs have cooled for 15 minutes, you need to cut them for the second baking. Using a sharp serrated knife, cut on the diagonal slices 1/2" wide, using a slicing motion to cut through the top crust of the biscotti, then gently pressing down on the back of the knife to cut through to the bottom. Place each piece, cut side up on the baking sheet, and return to the oven for 18 minutes.
Once the biscotti have cooled, store in an airtight container for up to one week.
Ingredients
Directions
Preheat your oven to 350 degrees for standard bake, and 325 degrees for Convection bake.
Line a large baking sheet with parchment paper
Using a pastry cutter, food processor or blender, chop and mix the almond paste with the sugar until the pieces of the almond paste are quite small, about the size of a peppercorn. If your almond paste is very hard, put it in the microwave for 10 seconds to soften it.
Blend the flour, baking powder, baking soda, salt, nuts and candied fruit, and set aside.
I recommend an electric mixer, and use the paddle attachment. Add the sugar almond paste mixture and butter. Beat until completely combined, about 3 minutes. Add the eggs, vanilla extract and orange extract, beat another 3 minutes.
WIth the machine on low speed, scoop in the flour, fruit and nut mixture, beat for 2 minutes. Turn off the machine and using a rubber spatula, scrape down the sides and bottom of the bowl. Turn the mixer back on to low speed and continue to beat another minute or two, or until all ingredients are combined.
Scoop the biscotti dough out onto a lightly floured surface, and separate the dough into 5 equal pieces. ( If the dough is very soft, you may want to refrigerate for about 20 minutes before continuing.) Roll each of the 5 pieces into log shapes, each about 9" to 10" long. Place the logs on the parchment lined baking sheet with about 2 inches between each log. You will probably have to use 2 sheets.
At this point, you may wrap the logs in plastic wrap and freeze for up to one month.
Place the biscotti in your preheated oven and bake approximately 12 minutes. The logs should be golden around the edges, but still somewhat soft through the center. If they are baked too long, it is difficult to cut the logs without breaking each piece. Remove from the oven and allow to cool for 15 minutes.
TURN YOUR OVEN TEMPERATURE DOWN TO 275 DEGREES.
Once the biscotti logs have cooled for 15 minutes, you need to cut them for the second baking. Using a sharp serrated knife, cut on the diagonal slices 1/2" wide, using a slicing motion to cut through the top crust of the biscotti, then gently pressing down on the back of the knife to cut through to the bottom. Place each piece, cut side up on the baking sheet, and return to the oven for 18 minutes.
Once the biscotti have cooled, store in an airtight container for up to one week.