Jeweled Biscotti


1 cup blanched whole almonds
1 cup shelled pistachios
1/3 cup candied cherries
1/3 cup candied pineapple
1/3 cup dried apricots
1/3 cup dried papaya
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 tsp Pure Vanilla Extract
3 large eggs, plus white from 1 large egg
1 1/2 Tbsp. light corn syrup
3 1/2 cups all purpose flour
2 1/4 tsp. baking powder (check date for freshness)
1/4 tsp. salt


Heat oven to 350 Degrees F. Coat a large baking sheet with nonstick spray. Spread almonds in a baking pan. Stir occasionally, 8 to 10 minutes, until tinged with brown and fragrant. Remove from oven and add pistachios; let cool. Coarsely chop nuts. Coarsely chop fruit and add to nuts. Set aside. Beat butter, sugar and vanilla in a large bowl with mixer on high speed until pale and fluffy. Add eggs and egg white, 1 at a time, beating well after each. Beat in corn syrup. On low speed, beat in flour, baking powder and salt until blended. Stir in nuts and fruits. Divide dough in thirds. Roll each portion into a log 10 inch long, 2 inch wide. Place 2 inch apart on prepared baking pan. Bake 25 to 30 minutes or just until firm. Place sheet on a wire rack. When logs are cool enough to handle, carefully remove to a cutting board. Using a serrated knife, and gentle sawing motion, cut each log diagonally crosswise in 1/2 inch thick slices. Lay slices on baking sheet(s). Return to oven; bake 15 minutes longer or until golden and firm. Remove to wire rack to cool.

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