Fruited Nut Bars Biscotti
Bursting with the vibrant flavors of dried cranberries, sweet apricots, and citrusy orange zest, these Fruited Nut Bars Biscotti are a delightful twist on the classic Italian treat. Perfectly crunchy and studded with chopped almonds and pecans, these twice-baked cookies strike the perfect balance between sweet and nutty. Easy to prepare in under an hour, this recipe combines wholesome ingredients like all-purpose flour, eggs, and vanilla extract for a rich, aromatic base. Ideal for coffee breaks or holiday gift baskets, these biscotti are baked to golden perfection and deliver a crave-worthy crunch in every bite. Whether you’re dipping them into your favorite hot beverage or enjoying them as a standalone snack, these fruity, nutty delights are guaranteed to impress. Ready to make your kitchen smell like an artisan bakery? Prepare a batch today!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup dried cranberries
- 0.33 cup dried apricots, chopped
- 0.33 cup whole almonds
- 0.33 cup chopped pecans
- 1 teaspoon orange zest
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, lightly beat the eggs. Add the vanilla extract and mix well.
Gradually add the wet ingredients into the dry ingredients and stir until a soft dough forms.
Incorporate the dried cranberries, chopped dried apricots, whole almonds, chopped pecans, and orange zest. Mix until evenly distributed.
Lightly flour your hands and shape the dough into two logs, approximately 10 inches long and 2 inches wide, directly on the prepared baking sheet. Space the logs at least 3 inches apart.
Bake in the preheated oven for 25 minutes, or until the logs are golden brown and firm to the touch.
Remove from the oven and allow the logs to cool on the baking sheet for 10 minutes.
Transfer the logs to a cutting board and use a serrated knife to slice them diagonally into 1/2-inch thick biscotti pieces.
Place the biscotti slices cut side down on the baking sheet. Return to the oven and bake for an additional 12-15 minutes, flipping halfway through, until the biscotti are dry and crisp.
Remove from the oven and let the biscotti cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 19.3 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 116 mg | 2% | |
*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.
