Calling all biscotti lovers! I can’t wait to share this Fruity Biscotti Recipe with all of you. Lots of dried fruit and brazil nuts in every bite! One of our favorite things about this recipe is that it can be stored at room temperature for a few weeks…if they last that long. Can also be frozen and thawed out for surprise guests or as awesome holiday presents!
1½ cups all-purpose flour
2 teaspoons baking powder
1½ cups Farm Fresh Nuts Turkish Figs coarsely chopped
1½ cups Farm Fresh Nuts Semi Dried Apricots coarsely chopped
½ cup citrus peel or mixed peel, glazed
¼ cup Farm Fresh Nuts Dried Pineapple Tidbits
¼ cup Farm Fresh Nuts Dried Cranberries
2 cups whole Farm Fresh Raw Brazil Nuts
½ cup brown sugar
1 teaspoon vanilla extract
Preheat oven to 325° F. Position rack in the center.
Line baking sheet with parchment paper.
In a large mixing bowl, sift dry ingredients together, set aside.
In a medium mixing bowl, combine the cut up fruits and the brazil nuts with ½ cup of dry ingredients, set aside.
In a mixing bowl, or bowl of electric mixer fitted with whisk attachment, whisk the eggs on medium high speed for about 2 minutes.
Add brown sugar and vanilla extract and whisk for another 2 minutes.
Add the remainder 1 cup of dry ingredients and whisk until just incorporated (do not over mix).
Fold in chopped fruit and brazil nuts.
With a large mixing spoon, place mixture and parchment lined baking sheet. Form into 2 logs (refer to explanation in text of article).
Bake for approximately 25-30 minutes or until firm to the touch.
Remove from oven and allow to cool down.
Transfer to cutting board.
Using a serrated knife, slice cookies about ½ inch thick.
Optional: Place sliced biscotti on the baking sheets, and bake for about another 5-10 minutes (the longer they stay in the oven, the crispier they get).