Fruit And Nut Biscotti

Serve this wonderfully light and crispy biscotti with piping hot coffee or tea at your next luncheon.

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  • prep time 45 min
  • total time 1 hr 15 min
  • ingredients 12
  • servings 36
 

Ingredients

1/2
cup sugar
1/4
cup margarine or butter, softened
1
teaspoon grated lemon peel
2
tablespoons lemon juice
1/2
teaspoon vanilla
2
eggs
1 3/4
cups All Purpose Flour
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon cinnamon
1/2
cup finely chopped pecans
1/2
cup chopped assorted dried fruit

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Lightly grease cookie sheet. In large bowl, combine sugar and margarine; beat until light and fluffy. Add lemon peel, lemon juice, vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking powder, baking soda and cinnamon; mix well. Add to sugar mixture; mix well. Stir in pecans and dried fruit.
  • 2 On lightly floured surface, gently knead dough 5 or 6 times. Shape dough into two 10-inch tolls. Place rolls 4 inches apart on greased cookie sheet, flatten each to 2 inches width.
  • 3 Bake at 350°F. for 25 to 30 minutes or until set and golden brown. Remove from cookie sheet; place on wire racks. Cool 10 minutes. With serrated knife, cut rolls diagonally into 1/2-inch slices. Arrange slices, cut side down, on same cookie sheet.
  • 4 Bake at 350° F. for 8 to 10 minutes or until bottoms are crisp. Turn cookies over; bake an additional 5 to 6 minutes or until crisp. Remove from cookie sheet; cool 15 minutes or until completely cooled. Store in tightly covered container.
  • 1 Heat oven to 350°F. Lightly grease cookie sheet. In large bowl, combine sugar and margarine; beat until light and fluffy. Add lemon peel, lemon juice, vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking powder, baking soda and cinnamon; mix well. Add to sugar mixture; mix well. Stir in pecans and dried fruit.
  • 2 On lightly floured surface, gently knead dough 5 or 6 times. Shape dough into two 10-inch tolls. Place rolls 4 inches apart on greased cookie sheet, flatten each to 2 inches width.
  • 3 Bake at 350°F. for 25 to 30 minutes or until set and golden brown. Remove from cookie sheet; place on wire racks. Cool 10 minutes. With serrated knife, cut rolls diagonally into 1/2-inch slices. Arrange slices, cut side down, on same cookie sheet.
  • 4 Bake at 350° F. for 8 to 10 minutes or until bottoms are crisp. Turn cookies over; bake an additional 5 to 6 minutes or until crisp. Remove from cookie sheet; cool 15 minutes or until completely cooled. Store in tightly covered container.

EXPERT TIPS

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Expert Tips

In Italian, biscotti means "cookies". In our country, it refers specifically to the crisp twice-baked cookies that have become so popular with coffee.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
60
,
% Daily Value
Total Fat
3g
3%
(Saturated Fat
0g,
0%
),
Cholesterol
12mg
12%;
Sodium
50mg
50%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Iron
2%;
Exchanges:
1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.