How To make Mixed Nut Biscotti

Dried Fruit Biscotti Recipe

Dried Fruit Biscotti are absolutely wonderful for morning hot tea or coffee. These are made with dried cranberries, plums, apricots and raisins that bring an amazing taste.

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Ingredients

Makes about 25 biscotti
1 stick (110g) butter, room temperature
1/2 cup (100g) sugar
2 eggs
1 1/2 tsp (6g) baking powder
Finely grated zest of 1 lemon
1 tsp (5g) vanilla extract
1 cup mix of dried fruits (cranberries, plums, apricots and raisins)
1 1/4 cup (160g) all-purpose flour
1/2 cup (50g) nuts, optional

1. Preheat oven to 180°C (350°F).Line a baking sheet with parchment paper.

2. In a medium bowl beat butter and sugar until creamy, then add eggs, lemon zest and vanilla extract. Stir well.

3. Add baking powder and flour and mix until well blended. Stir in dried fruits.

4. Pour the dough into one long loaf or 2 smaller loafs into the prepared baking tray. The dough is pretty sticky so you can wet your spatula or use flour to be able to give the right shape.

5. Bake for about 25 minutes, remove from the oven and let cool for about 30 minutes. Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until golden brown.

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Dried Fruit & Nut Biscotti Recipe - English

Dried fruit and nut biscotti is a very simple Christmas recipe. It is originated in Italy, but now famous in many countries all over the world. These twice baked, dry, and crunchy biscotti are wonderful with your tea. You can even dip them in your tea and enjoy.

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Biscotti | Mixed with nuts and cherry Italian Biscotti recipe.

Looking for a tasty and easy-to-make treat? Try Biscotti Italiani! These classic Italian cookies are twice-baked, making them crunchy and perfect for dipping in your favorite beverage. They come in a variety of flavors, such as almond, chocolate, and lemon, and can be enjoyed any time of the day. Share them with your friends and family, or simply indulge in them on your own. Get the recipe and start baking today!

Ingredients:
4 cups of all purpose flour (500 grams)
1 cup sugar (200 grams)
1 1/2 sticks butter melted /(6 ounces) (170 grams)
3 eggs plus 1 egg
2 tsp baking powder
1 3/4 mixed nuts (200 g)(I used almonds, walnuts and pistachios ) all open packets I had in the pantry.
1/2 cup chocolate chips (3 ounces) (85 grams)
1 cup Red and green cherries
Pinch of salt
2 tsp vanilla

Directions:
Step#1- In a large bowl combine flour, baking powder and salt, mix using a whisk and set aside.
Step#2- Combine melted butter, sugar and eggs in the stand up mixer bowl. Using the paddle attachment mix until creamy.
Step#3- Add the flour mixture, mix gently and it will form a dough. It’s a beautiful dough and not sticky at all.
Step#4- Mix in the dough all the nuts, chocolate chips and cherries.
Step#5- On work surface gently work for a minute and cut in half.
Step#6- Now roll to desired length forming a long log.
Step#7- Place on a cookie sheet lined with parchment paper.
Step#8- Beat an egg and with a pastry brush lightly brush the top. Bake at 350 for about 30 to 35 minutes.
Step#9- Remove and let it cool for 10 minutes before cutting.
Step#10- Using a serrated knifed cut in diagonal slices or straight about 1 inch thick. Place on cookie sheet and bake at 325°F for another 10 to 15 minutes until golden on both sides.
Step#11- Let them cool before eating. Best if eaten the next day!

This is a great recipe as a base. You can certainly add different types of nuts and flavors like orange zest, anice or almond.
Enjoy!

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Chocolate Walnut Biscotti (Paximadia) for gift giving!!

Greek Aprons are available in my SHOP:

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Ingredients
4 oz (113g) unsalted butter, softened
1 and 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3 eggs at room temperature
2 and 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
4 oz semi sweet chocolate, chopped
1 cup (110g) chopped walnuts
Instructions
Preheat the oven to 325°F, 160 °C.

In a tabletop mixer that has been fitted with the paddle attachment beat the sugar, butter, salt and vanilla until combined and fluffy.

Add the eggs and beat until incorporated

In a mixing bowl combine the flour, cocoa powder, and baking powder. Whisk them all together.

Add the flour mixture to the mixer and beat on low speed until combined.

Add the walnuts and chocolate and mix until incorporated.

Lightly flour a work surface and transfer the cookie dough to the counter. Divide it into 2 equal portions. Roll each portion into a 12-inch log.

Place the logs on a baking tray that has been lined with parchment paper. Flatten the logs to about 3/4-inch thick. Sprinkle the top with granulated sugar.

Bake on the center rack of the preheated oven for about 35 minutes or until firm to the touch.

Transfer to a cutting board to cool for about 15 minutes.

Cut into slices and place them back onto the baking tray.

Bake for about 15 minutes at 325°F.

Cool completely and serve! Kali Orexi.

Notes
Biscotti will keep fresh in an airtight container at room temperature for 2 weeks.



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Whole-wheat Biscotti recipe | Healthy Baking Recipes| Cake Rusk Almond Biscotti| Refined sugar free

I hope you are all enjoying the #HealthierBakingWithShivesh series on YT and my Instagram (@shivesh17)
This whole wheat biscotti is adapted from my book. If you enjoyed watching the video, please subscribe to the channel and like the video!

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INGREDIENTS-
1/4 cup vegetable oil
2/3 cup jaggery powder
2 eggs ( can be substituted with flax eggs)
1 +1/3 cup whole-wheat flour
2 teaspoons baking powder
1/2 cup mixed nuts
1 tablespoon chia seeds
1 tablespoon pumpkin seeds
1 tablespoon sesame seeds
1/4 cup dried cranberries

Simple AND Delicious Biscotti Recipe

Easy Biscotti with Cranberries and Pistachios

This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.

Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios

Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!

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