Festive Dried Fruit Biscotti
Celebrate the holiday season or elevate your everyday coffee break with these delightful Festive Dried Fruit Biscotti. Brimming with the vibrant flavors of dried cranberries, apricots, and pistachios, and kissed with a hint of orange zest and warm cinnamon, these twice-baked Italian cookies are as visually stunning as they are delicious. The buttery, golden-baked logs are effortlessly transformed into crunchy, fruit-studded slices that pair perfectly with hot coffee, tea, or even a dessert wine. Whether you’re creating a homemade gift or indulging in holiday baking, these biscotti are an irresistible combination of sweetness and spice, perfectly crisp and easy to store. Bake a batch and savor the seasonal spirit in every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.25 cups Unsalted butter (softened)
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Dried cranberries
- 0.5 cups Dried apricots (chopped)
- 0.5 cups Pistachios (shelled)
- 1 teaspoons Orange zest (finely grated)
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
Add the softened butter to the dry ingredients, using your hands or a pastry cutter to mix it in until the mixture resembles coarse crumbs.
In a separate small bowl, whisk the eggs and vanilla extract together. Pour the egg mixture into the dry ingredients and stir until a sticky dough forms.
Fold in the dried cranberries, chopped dried apricots, pistachios, and orange zest until evenly distributed throughout the dough.
Lightly flour your hands and shape the dough into a log about 12 inches long and 3 inches wide. Place the log onto the prepared baking sheet.
Bake the log for 25-30 minutes, or until it is lightly golden and firm to the touch. Remove it from the oven and let it cool for 10 minutes.
Using a sharp serrated knife, carefully slice the log diagonally into 1/2-inch-thick biscotti slices.
Lay the slices cut side down on the baking sheet and return them to the oven. Bake for an additional 8-10 minutes on each side, flipping them once, until they are crisp and golden.
Let the biscotti cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 463.8 g | 169% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 245.7 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 220 mg | 17% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1926 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
