STOLLEN BISCOTTI

Stollen Biscotti image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 28

Number Of Ingredients 18

1 cup granulated sugar
3 eggs
2 teaspoons almond extract
1/4 cup dark rum or orange juice
2 3/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup blanched slivered almonds, toasted
1/2 cup blanched whole hazelnuts (filberts), coarsely chopped, toasted
1/2 cup golden raisins
1/2 cup dried currants
1/2 cup dried cherries, chopped
2 tablespoons candied lemon peel
2 tablespoons chopped crystallized ginger
1 cup powdered sugar

Steps:

Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In large bowl, mix granulated sugar, eggs, almond extract and 3 tablespoons of the rum with whisk until blended. Stir in flour, baking powder, nutmeg, cardamom, cinnamon and salt. Stir in almonds, hazelnuts, raisins, currants, cherries, lemon peel and ginger. Divide dough in half; place on cookie sheet. Using floured hands, shape dough into 2 (8x4-inch) logs about 3 inches apart.
Bake 35 to 40 minutes or until light golden brown. Cool 15 minutes. Place logs on cutting board; cut into 1/2-inch slices. Place cut sides down on cookie sheet. Bake 10 minutes. Turn slices over; bake 10 minutes longer. Remove from cookie sheet to cooling rack. Cool. In small bowl, mix powdered sugar and remaining 1 tablespoon rum until smooth. Drizzle over tops of biscotti.

Nutrition Facts : Calories 149, Carbohydrate 28 g, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 75 mg