Best Fruitcake Biscotti Recipes

Fruitcake Biscotti image

Provided by Martha Stewart

Time 1h35m

Yield Makes about 9 dozen

Number Of Ingredients 14

4 cups all-purpose flour (spooned and leveled)
1 1/2 cups granulated sugar
1/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon fine salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 sticks cold unsalted butter, cubed
4 large eggs plus 1 beaten large egg white, divided
1 1/2 cups sliced blanched almonds
1 cup candied citrus peel
2 cups mixed dried fruit, diced small
Sanding sugar, for sprinkling

Steps:

Preheat oven to 325 degrees, with racks in upper and lower thirds. In the bowl of a stand mixer, using paddle attachment, combine flour, granulated sugar, cornmeal, baking powder, salt, cinnamon, nutmeg, and cloves. Add butter and beat on medium-high until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition. Mix in almonds, citrus peel, and dried fruit.
On two parchment-lined baking sheets, shape dough into four 3-inch-wide logs. Brush with egg white; sprinkle with sanding sugar. Bake until just set in middle, 30 minutes. Let cool completely on sheets on wire racks. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined baking sheets until just golden, 15 to 20 minutes, rotating sheets halfway through. Let cool on sheets on racks.

Nutrition Facts : Calories 183 g, Fat 8 g, Fiber 2 g, Protein 3 g, SaturatedFat 4 g

Fruitcake Biscotti image

Provided by Food Network Kitchen

Categories dessert

Time 4h20m

Yield about 32 cookies

Number Of Ingredients 16

2/3 cup dried cranberries
2/3 cup roughly chopped dried figs
2/3 cup diced candied orange peel
1/3 cup red candied cherries, quartered
1/3 cup green candied cherries, quartered
3/4 cup plus 2 tablespoons bourbon
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 stick unsalted butter, at room temperature, plus more for your hands
1 cup packed dark brown sugar
2 large eggs
1 cup walnuts, roughly chopped
1 cup confectioners' sugar

Steps:

Toss the cranberries, figs, orange peel, red and green cherries and 3/4 cup bourbon in a bowl. Cover and let soak 1 hour.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, cloves and nutmeg in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light, 1 to 2 minutes. Beat in the eggs one at a time. Reduce the mixer speed to low; beat in the flour mixture until combined, then beat in the walnuts and dried fruit mixture (the dough will be sticky).
Butter your hands and divide the dough in half. Shape each half into a 4-by-12-inch log on a separate baking sheet. Bake, switching the pans halfway through, until the logs are golden around the edges, 35 minutes. Let cool 15 minutes on the baking sheets. Reduce the oven temperature to 300 degrees F.
Transfer the logs to a cutting board. Using a serrated knife, slice crosswise into 1/2-inch-wide pieces. Arrange the slices cut-side down on the baking sheets. Bake, switching the pans and flipping the biscotti halfway through, until browned and crisp, about 1 hour. Transfer to racks to cool completely.
Whisk the confectioners' sugar and the remaining 2 tablespoons bourbon in a bowl; drizzle on the biscotti. Let set 15 minutes.

FRUITCAKE BISCOTTI image

Number Of Ingredients 19

1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
2 tsp (10 mL) vanilla
1 tsp (5 mL) almond extract
2-1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) nutmeg
1/4 tsp (1 mL) allspice
1/4 tsp (1 mL) cloves
1/2 cup (125 mL) mixed candied peel
1/2 cup (125 mL) candied pineapple, coarsely chopped
1/2 cup (125 mL) red glacé cherries
1/2 cup (125 mL) green glacé cherries
Glaze:
1-1/2 cups (375 mL) icing suga
r2 tbsp (30 mL) brandy

Steps:

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla and almond extract. Whisk together flour, baking powder, cinnamon, salt, nutmeg, allspice and cloves; add to butter mixture in 2 additions, stirring just until combined. Fold in citrus peel, pineapple, and red and green cherries. Divide dough in half. On lightly floured surface, shape each into 12-inch (30 cm) long rectangle. Place, 2 inches (5 cm) apart, on parchment paper-lined baking sheet; press to flatten slightly. Bake in 325ºF (160ºC) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes. Transfer logs to cutting board. Using chef's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on baking sheet. Bake in 300ºF (150ºC) oven until almost dry, about 35 minutes. Transfer to rack; let cool completely. Glaze: Whisk icing sugar with brandy; drizzle over tops of biscotti.