Fruited Nut Biscotti
Crisp, flavorful, and endlessly versatile, Fruited Nut Biscotti are the perfect pairing for your morning coffee or afternoon tea. Packed with vibrant dried cranberries, sweet chopped apricots, crunchy pistachios, and almonds, these twice-baked Italian cookies strike a delightful balance of chewy fruitiness and nutty crunch in every bite. A fragrant duo of vanilla and almond extracts adds a warm, aromatic depth, while the simple dough comes together effortlessly in just 20 minutes. These golden slices are baked to perfection, giving them their signature crisp texture that stays fresh for days—ideal for gifting or enjoying as a make-ahead treat. Whether dipped in a steaming latte or savored on their own, these homemade Fruited Nut Biscotti are an irresistible addition to your cookie repertoire.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 0.75 cup dried cranberries
- 0.5 cup chopped dried apricots
- 0.5 cup sliced almonds
- 0.5 cup chopped pistachios
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition.
Mix in the vanilla extract and almond extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined to form a dough.
Fold in the dried cranberries, chopped dried apricots, sliced almonds, and chopped pistachios until evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them apart to allow for spreading.
Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and set.
Remove the logs from the oven and allow them to cool on the baking sheet for about 10 minutes or until they are cool enough to handle.
Using a sharp serrated knife, cut the logs diagonally into 1/2-inch-thick slices.
Place the slices cut side down back onto the baking sheet and return them to the oven. Bake for 10-12 minutes, then flip the slices and bake for an additional 10-12 minutes, or until the biscotti are crisp and golden.
Remove from the oven and allow the biscotti to cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
4259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.4 g | 227% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1906 mg | 83% | |
| Total Carbohydrate | 609.0 g | 221% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 331.8 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 472 mg | 36% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2668 mg | 57% | |
*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.
