Bursting-with-Fruit Biscotti

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      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
      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
      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.

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