The following recipe, created by Francesca Montillo, appears on TheLazyItalian.com.
Poor fruitcake…It really does have a bad reputation. The mass-produced version is loaded with ingredients, some questionable at best, artificial at worst, and it has so much sugar that your dentist would cringe if he or she only knew…It’s the butt of holiday jokes and hated by most people who are on the receiving end when gifted.
But much like anything, the homemade version is so much better! But that’s another story….Instead, let’s focus on something most everyone loves: biscotti!
I have yet to meet anyone who doesn’t like a good biscotto. Dipped in an espresso, anisette liquor or glass of vin santo, and you have yourself a most perfect treat!
But how can we change it up a bit and make them more “Christmassy?” Hazelnut and anise biscotti are great and all, but they are so “everyday” that they hardly scream “holidays.” So how about some fruitcake biscotti!?Now, I know what you might be thinking…. But “I HATE fruitcake!”But unlike the dreaded fruitcake, these are delicious, crisp, but not rock hard, eggy and hit the spot during this time of year! Other than the candid fruit, the rest of the ingredients are very basic and you likely already have them in the fridge and pantry. For the fruit mix, I use Paradise Old English Fruit and Peel Mix. It’s cut just right in size, very small and perfect for these biscotti. And amazingly, the mix is not overly sweet.
Double-baked, as biscotti usually are, these crisp up and get a bit chewy, from all the fruit. Left un-toasted, and they remain a bit cake-like and a bit softer.
Be sure to add these to your holiday baking list this year for a new twist on a classic treat!
I sprinkled some course sugar on mine!
Ingredients
- 3-1/2 tablespoons butter
- 3 cups flour + 1 tablespoon
- 1-1/2 cups sugar
- Pinch of salt
- 2 teaspoons baking powder
- 1-1/2 cups fruit cake mix (mix of candid citrus peel, cherries, pineapple)
- 2 eggs
- 4 egg yolks, divided
- Zest of 1 orange
- 1 tablespoon honey
Directions
- Preheat oven to 350 degrees. Set your oven rack to the second to last position from the bottom. Prepare two baking sheets with parchment paper and set aside.
- Place butter in a small, microwave proof container and melt butter fully in the microwave. Set aside to cool.
- In a large bowl sift three cups of flour; add the sugar, pinch of salt and baking powder. Using a hand whisk or fork, mix the dry ingredients and set aside.
- In a medium bowl, add the candid fruitcake mix and add the 1 remaining tablespoon of flour. Coat the fruit pieces with the flour and set aside.
- In a stand mixer, mix the two eggs and three egg yolks. Add the orange zest and honey and mix well.
- Slowly add the flour mixture to the egg mixture, alternating with the cooled melted butter, mix all the ingredients well until combined.
- When the biscotti dough is well mixed and all ingredients have been combined, reduce the speed of the mixer to the lowest speed and carefully add the candid fruit. It’s unlikely that all the fruit will be added by the mixer so move your dough to a floured counter and continue mixing by hand until all the fruit is well incorporated.
- Divide the dough into three equal logs; weigh them on a measuring kitchen scale for accuracy, if needed.
- Shape the dough into 14-inch logs and place them on the prepared cookie sheets. Do not add more than 2 logs per cookie sheet, as they tend to spread during baking. Slightly flatten the logs and shape so that they are as uniform in shape as possible.
- With a fork, blend the remaining egg yolk and using a pastry brush, brush the logs with the egg. For added crunch, sprinkle some granulated sugar on top, if desired.
- Bake biscotti for 23 – 25 minutes, until they are golden in color.
- Remove from the oven and allow baked logs to cool for 5 minutes. Using a serrated bread knife, slice the logs into 1-inch biscotti and transfer them back to the cookie sheet, cut side down.
- Lower the oven to 300 degrees and re-toast the biscotti for an additional 5 minutes. Alternatively, you can skip the double-bake and enjoy them a bit softer. Biscotti will last for several weeks when stored in an airtight container.
Finally, I get to use my new Buon Natale plate!
How good do these look? Ready for coffee anyone?
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FAQs
'biscuits') or cantucci ( Italian: [kanˈtuttʃi]) are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Versions with smaller pieces are known as biscottini or cantuccini.
What is the secret to making biscotti? ›
12 Tips For Making The Absolute Best Biscotti
- Use room-temperature ingredients. ...
- Boost the flavor with spices, extracts, and zest. ...
- Toss in some add-ins for flavor and texture. ...
- Let the dough chill before shaping. ...
- Use floured or greased hands to shape the dough. ...
- Shape the dough into a smaller loaf than you want.
What does Biscotti mean in Italian? Directly translated, Biscotti (or biscotto) simply means cookie in modern day Italian. However, the word originates from the Latin word biscoctus, meaning “twice-cooked,” referring to the method used to make traditional Biscotti.
What is the difference between American and Italian biscotti? ›
Biscotti can be either the traditional Italian type which is very crunchy and intended for dunking in coffee, tea, or wine. Or they can be the softer American type, eaten like any cookie. The Italian type keeps longer and has no butter, so they are much lower calorie and very low fat.
What do Italians drink with biscotti? ›
Vin Santo, a sweet Italian dessert wine, is an exquisite match for almond biscotti. The nuttiness of the almonds in the biscotti complements the rich, honeyed notes of the wine. The combination creates a delectable contrast between the crunchy texture of the biscotti and the velvety sweetness of the Vin Santo.
What do you dip biscotti in in Italy? ›
An Italian Food Rule — Only Dip Biscotti in Vin Santo, Not in Coffee. There is nothing more satisfying for dessert at the end of a long Italian meal than a couple of almond -studded biscotti and a small glass of Vin Santo. The hard biscotti become sweetly moist after a few seconds dipped in the sweet late-harvest wine.
Is butter or oil better for biscotti? ›
Yes, you can substitute oil for butter in biscotti. However, there are a few things to keep in mind: The texture and flavor of the biscotti may be slightly different with oil. Butter has a richer flavor and can contribute to a crisper texture, while oil may result in a softer, less crispy biscotti.
How do you keep homemade biscotti crispy? ›
Just keep them at room temperature but in an airtight container. Biscotti that are baked with butter can be frozen, but they may lose some of their crunchiness when thawed.
What does baking soda do in biscotti? ›
Baking soda – baking soda helps the biscotti rise and spread. Make sure that your baking soda isn't expired. Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
What is the nickname for biscotti? ›
It originated from the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Biscotti is also known as cantucci.
Specifically: With only 143 Kcal in 30g of calories, it is the perfect food for breakfast and healthy snacks. WHAT NUTRITIONAL INGREDIENTS IN BISCOTTI? Whole wheat flour is a coarse food, containing a lot of fiber, which helps to enhance the digestion of food in the body.
What is an interesting fact about biscotti? ›
The history of this long, crusty cookie is impressive dating all the way back to the Roman Empire. The Roman Empire – The original biscotti was Roman and designed more for convenience than as a leisurely treat. Travelers used this cookie as a long-lasting source of nourishment during long journeys.
How long will homemade biscotti last? ›
How Long Does Biscotti Last? Your homemade biscotti will last for up to one month in an airtight container at room temperature. If you want to keep the biscotti longer, you can freeze it for up to three months.
Should biscotti dough be chilled before baking? ›
Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time.
What's the difference between biscotti and cantuccini? ›
The main difference between Cantucci and Biscotti is their origin, Cantucci is from Tuscany, and Biscotti is from the region of Emilia-Romagna. Cantucci is typically made with almonds, while Biscotti are made with all-purpose flour and a variety of nuts and chocolate or nothing.
What is the singular form of biscotti in Italian? ›
And "biscotti" is a bloody plural. Singular is "biscotto".
What are Italian cookies called? ›
This is the proper name for the biscuit we know as biscotti, which in Italian just means “cookies.” Twice-baked and sliced, these ultra-crunchy, not-too-sweet biscuits are usually studded with nuts and simply beg to be dipped in coffee, tea, or a glass of vin santo.
How good do these look? Ready for coffee anyone?