Bursting-with-Fruit Biscotti

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Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup golden raisins
2/3 cup dried cranberries
2/3 cup dried apricots -- chopped
1/4 cup sherry
3 medium eggs -- separated
1 1/4 cups sugar
1/2 cup butter -- melted and cooled
2 tsp. vanilla extract
3 cups all-purpose flour
3/4 tsp. baking powder
1/2 cup pistachio nuts -- toasted
1/2 cup walnuts -- toasted

In a small bowl, combine raisins, cranberries, apricots and sherry; set
aside
for 30 minutes.

In a large bowl, beat egg yolks with half of the sugar.

In another bowl, beat egg whites; add remaining sugar and continue beating
until a soft meringue forms. Fold meringue into egg yolks.

In another bowl, combine several spoonfuls of meringue and egg yolks with

butter and vanilla; add it back to meringue and egg yolks.

In a medium bowl, combine flour and baking powder and add to meringue and
egg
yolks. Work in fruits with sherry and nuts.

Divide dough in halves or thirds. On a well-floured surface, shape into
logs, Transfer logs to a parchment paper-lined or lightly sprayed baking
sheet, and bake in a preheated 350?F. oven for 30 minutes or until firm and
lightly browned. Cool on a rack for at least 5 minutes. Cut logs on the
diagonal into 3/4-inch slices. Return slices to baking sheet, leaving space
around each slice, and continue baking for 10-15 minutes or until desired
crispness. Cool completely on a rack.