Biscotti is a traditional Italian double-baked biscuit, which is crispy on the outside and crunchy on the inside, chewy and has a long shelf life. Adding nuts and candied fruits not only enriches the taste, but also makes the biscuits more nutritious and sweet.

This biscuit is suitable for coffee or tea. It is not only beautiful when placed on a tray, but also suitable for sharing and entertaining.

Ingredients (unit: grams)

- 300 low-gluten flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 100 caster sugar (can be adjusted according to taste)

- 2 eggs (large)

- 1 teaspoon vanilla extract

- 150 mixed nuts (almonds, pistachios, hazelnuts), chopped

- 100 candied fruits (orange peel, cherry, pineapple, etc.), chopped

- 1/2 teaspoon cinnamon powder (optional), for flavor

Tools

- Large bowl

- Mixer or hand whisk

- Rubber spatula

- Baking sheet

- Baking paper or silicone mat

- Serrated blade

- Cooling rack

Step 1: Preheat the oven and prepare the ingredients

Preheat the oven to 175°C (350°F) and line a baking sheet with baking paper. Chop nuts and candied fruits into small pieces of uniform size for easy mixing.

Step 2: Mix dry ingredients

Sieve flour, baking powder, salt and cinnamon powder (if used) together in a large bowl, making sure there are no lumps and the flour is loose and even.

Step 3: Beat eggs and sugar

Use a mixer to beat eggs and caster sugar until light in color and fluffy, add vanilla extract and continue to mix.

Step 4: Combine ingredients

Add dry ingredients to egg mixture in batches, fold gently with a rubber spatula to form a uniform, sticky dough.

Step 5: Stir in nuts and dried fruits

Add chopped nuts and candied fruits to the dough, fold gently to evenly distribute all nuts and dried fruits.

Step 6: Shape

Divide the dough into two portions and sprinkle with a small amount of flour to prevent sticking. Roll each piece into a log about 30 cm long and 5 cm wide on a chopping board. Place the dough logs on the baking sheet, keeping appropriate spacing.

Step 7: First Bake

Put the baking sheet in the preheated oven and bake for about 25-30 minutes, until the surface of the dough is golden and feels firm.

Step 8: Cooling and Slicing

Remove the baking sheet and let it cool slightly for 10 minutes. Use a serrated blade to cut the dough diagonally into 1–1.5 cm thick slices.

Step 9: Second Bake to Make It Crisp

Place the cut cookie pieces on the baking sheet (cut side down), put them in the oven again, bake for 10-15 minutes, turn them over, and bake for another 10-15 minutes, until the cookies are completely dry, crisp, and slightly golden.

Step 10: Cooling and Plating

Place the baked cookies on a cooling rack to cool completely. Once cooled, place neatly on a tray for a beautiful and easy-to-share look.

Enjoy Your Biscotti!

These nut and fruit biscotti can be stored in an airtight container at room temperature for about two weeks and will remain crispy. They are a great choice for coffee or tea, and a healthy and delicious snack. You can also try different combinations of nuts or dried fruits to create your own flavor.

Lykkers, come and try this crispy and sweet Italian nut and fruit biscotti! Enjoy the fun of baking, and don't forget to share your results with friends! I wish you success!

Candied Fruit Biscotti - Holiday Recipes

Video by Fatemahisokay ENG